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STEAM AND FROTH YOUR WAY TO PERFECT MILK
To cook lamb to a pink and juicy doneness, allow plenty of resting time for the cooked meat - then cuts like this will always be tender.
1 rack of English lamb (6 - 7 cutlets), trimmed, with a little fat covering remaining
Herbes de Provençe
1 x 400g tin cannellini beans, drained and rinsed, or 230g
(8 oz) of cooked beans
1 x 400g tin chopped tomatoes
3 - 4 tbsp olive oil
150ml (5fl oz) lamb or chicken stock
salt and pepper
rosemary sprigs for garnish
You will need a small roasting tin or an oven-to-table gratin dish.
Preheat oven to 230ºC,set to Convection, rack position C
Score the lamb fat lightly with a knife. Rub in salt and pepper and Herbes de Provençe.
Heat a frying pan, and brown the lamb all over, starting with the fat side. Do this well in advance.
Place the beans and tomatoes, olive oil and stock in the tin or dish, stir and season with salt and pepper.
Heat in the oven for about 20 minutes. This mixture can bubble and reduce a little.
Reset the temperature at 220ºC. Add the lamb to the bean and tomato mixture, fat side uppermost, and roast for 20 - 25
Take out the lamb, wrap in foil to keep warm and place it on the grill tray on top of the oven. Turn off the oven.
Pour the bean and tomato mixture into a frying pan, and boil gently to remove some of the moisture until it just holds it
shape on the spoon.
Carve the lamb into cutlets, remove the rosemary, and serve with the tomato and beans.
Garnish with fresh rosemary sprigs.