1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1 clove garlic, crushed
1 tablespoon freshly chopped rosemary
1 French lamb rack – 8 cutlets
(females 2-3 cutlets)
1½ French lamb rack – 12 cutlets
(males 3-4 cutlets)
2 lemons, cut into wedges
1 red onion, cut into wedges
500g green beans, trimmed
2 teaspoons seeded mustard
1 tablespoon white wine vinegar
- Preheat oven to 180°C. Combine lemon juice, oil, garlic and chopped rosemary to form a paste. Pour the paste over the lamb rack and leave to marinate for at least 1 hour.
- Place lemon wedges, onion and some extra rosemary sprigs in the bottom of a baking dish and place lamb rack on top making sure to add any extra marinade from the dish. Bake in a hot oven for 35-40 minutes.
- Steam beans until tender and combine in a stainless steel bowl with mustard and white wine vinegar and toss until beans are well coated. Serve cutlets with the bean salad.
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