Lamb Racks with Broad Bean Mash

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..

What are you waiting for join now to win the book of your choice!

Lamb Racks with Broad Bean Mash
Grilled Lamb
  • 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
Broad Bean Mash
  • 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
  1. In a bowl combine garlic, lemon, cayenne and olive oil.
  2. Put the lamb cutlets and mix to coat lamb with marinade evenly. Set it aside and let it marinate for an hour.
  3. Place broad beans, 2 tbsp olive oil and lemon juice in a food processor and pulse until its mashed but leaving some chunks.
  4. 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.
  5. In a grill, cook lamb for 3-4 minutes on each side.
  6. Serve lamb chops topped with mashed broad beans on top.


Lamb Racks with Broad Bean Mash Wide


5 Responses

  1. Oh, delicious Raymund – I love broad bean mash.

  2. Amy Tong says:

    Love your Lamb Racks! I just had breakfast…but already getting hungry looking at your scrumptious pictures. 😛

  3. shenANNAgans says:

    Love the broad bean mash, but me and lamb, we aint friend, perhaps a heart fish or chicken would work instead?!

  4. 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!

  5. Dear Raymund,

    I think there is no excuse for anyone who lives in NZ or Australia to do this recipe at least once!

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