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.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at