Lamb Racks with Broad Bean Mash
The vegetable gardens are now starting to bloom again as I got the first batch of harvests from my colleagues, this time it’s quite different because before I usually have fruits and pumpkins, now it was broad beans. It’s nice to receive these fresh and organic crops as it becomes a challenge to me on what shall I do with them, especially when it’s given to you on the start of the week after you finished your weekly grocery, how do I incorporate this with our weekly menu.
Broad beans is not a usual vegetable in the Filipino cuisine so it adds complexity to the challenge, luckily we dine out a lot in some good restaurants so I am exposed to some dishes I don’t usually cook at home. Like this post which I got the inspiration from a restaurant I tried not long ago, a simple dish of grilled lamb racks topped with some mashed broad beans.
Before we go on to the recipe Ang Sarap and Tuttle Publishing is giving away 3 books which contains Singapore Cooking plus your choice of 2 books (worth US$20.00 and below) from the Tuttle Publishing range. Competition is open for 2 weeks and we accept entries worldwide, just fill in your details on this competition page to join..
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- 1 dozen lamb cutlets
- juice from 1 lemon
- 4 garlic cloves, minced
- ½ tsp cayenne pepper
- 2 tbsp olive oil
- freshly ground black pepper
- salt
- 300g broad beans, podded and skinned
- 4 tbsp olive oil
- juice from 1 lemon
- 2 tbsp grated parmesan
- 6 mint leaves, roughly chopped
- freshly ground black pepper
- salt
- In a bowl combine garlic, lemon, cayenne and olive oil.
- Put the lamb cutlets and mix to coat lamb with marinade evenly. Set it aside and let it marinate for an hour.
- Place broad beans, 2 tbsp olive oil and lemon juice in a food processor and pulse until its mashed but leaving some chunks.
- In a sauce pan add the olive oil, mint, parmesan and broad beans, cook in low heat. Season with freshly ground black pepper and salt.
- In a grill, cook lamb for 3-4 minutes on each side.
- Serve lamb chops topped with mashed broad beans on top.
Oh, delicious Raymund – I love broad bean mash.
Love your Lamb Racks! I just had breakfast…but already getting hungry looking at your scrumptious pictures. 😛
Love the broad bean mash, but me and lamb, we aint friend, perhaps a heart fish or chicken would work instead?!
Nice rack! Pun intended! These are gorgeous – beautifully grilled! Grilling is truly an art form and you succeeded in making perfect chops / racks. I want in on these!
Dear Raymund,
I think there is no excuse for anyone who lives in NZ or Australia to do this recipe at least once!