Ready to elevate your grilling game? We've something mouthwatering for you - this Herbed Lamb Racks with Garlic White Beans recipe. Come along this road to where juicy lamb meets with garlicky beans in a flavourful oasis. Let's dive into the recipe that will turn your backyard into a culinary haven.
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Herbed Lamb Racks with Garlic White Beans
Serves: 6 to 8 | Prep Time: 30 min. | Marinating Time: 1 to 2 h | Grilling Time: 1 h
Ingredients for Paste:
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon finely chopped fresh rosemary leaves
- 2½ teaspoons kosher salt
- 2 teaspoons finely chopped fresh thyme leaves
- 2 teaspoons minced garlic
- 1 teaspoon freshly ground black pepper
- 1 teaspoon herbes de Provence
Ingredients for Other:
- 2 racks of lamb, each about 910 grams, bones frenched
- 1 head of garlic
- Extra-virgin olive oil
- 60 grams finely chopped shallots
- ⅛ teaspoon crushed red pepper flakes
- ½ teaspoon finely chopped fresh rosemary leaves
- ¼ teaspoon freshly ground black pepper
- 2 cans (each 430 grams) of cannellini beans, rinsed and drained
- 120 mL water
- 2 teaspoons tomato paste
- Kosher salt
- 1½ tablespoon finely chopped fresh Italian parsley leaves
Directions for Herbed Lamb Racks with Garlic White Beans Recipe:
STEP 1: Get the grill ready for indirect cooking at medium heat (180°C to 230°C).
STEP 2: Mix up the herb paste ingredients. Rub the lamb with the paste, focusing more on the meaty side. Cover and chill for 1 to 2 hours.
STEP 3: Trim and discard the top part of the garlic head, exposing the cloves. Place it on a 15-centimetre square of aluminum foil. Drizzle the cloves with oil and seal the packet by folding up the corners of the foil.
STEP 4: Clean the cooking grates with a brush. Grill the garlic packet indirectly over medium heat, with the lid closed, until soft and golden, approximately 40 minutes. Remove from the grill, open the packet, and let it cool for 10 minutes. Squeeze the garlic cloves into a small bowl, mashing any large pieces.
STEP 5: Let the lamb sit at room temperature for 15 to 30 minutes before grilling. Sear the lamb, starting bone-side down, over direct heat with the lid closed for 3 to 5 minutes, turning once and monitoring for flare-ups. Move to indirect medium heat, meat-side down, with the lid closed, cooking to your preferred doneness (15 to 20 minutes for medium rare), turning once. Meanwhile, work on the beans.
STEP 6: In a medium saucepan over medium heat on the stove, heat 2 tablespoons of oil. Soften the shallots for about 4 minutes, stirring occasionally. Add 1½ tablespoons of the roasted garlic, red pepper flakes, rosemary, and black pepper, cooking until fragrant (about 1 minute), stirring constantly. Coat the beans, add water and tomato paste, simmer covered over low heat for around 10 minutes, stirring occasionally. Adjust water as needed. Season with salt and transfer to a serving bowl. Mix in parsley, drizzle with oil, and keep the beans warm.
STEP 7: Take the lamb off the grill and let it rest for about 10 minutes. Slice between the bones into individual chops and serve warm with the beans.
Special thanks to Weber Grills for the original recipe.
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