Lamb Rack and Red Kuri — Double Sunday Roast

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An easy-to-do lamb rack recipe for Sunday Roast. Flavored with thyme, served with roasted red Kuri and Fava beans.

Lamb Rack and Red Kuri Double Roasted

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Prep Time 25 minutes mins

Cook Time 30 minutes mins

Servings: 4

Course: Main Course, Sunday Roast

Calories: 563

Ingredients Method

Ingredients

  

• 1 Lamb Rack 2-3 rib chops for 1 person
• 1 Red Kuri Sliced, 400gr
• 200 g Fava beans ready-to-cook fava beans
• 1 Shallot finely chopped
• 2 tbsp Extra virgin olive oil
• Salt
• Ground pepper
• Thyme
• Parsley

Method

 

1. Preheat the oven, 180°C ( 350° F, Gas Mark 4)
2. Thoroughly wash the Red Kuri and cut into halves; remove the seeds;
   
3. Slice in even wedges;
   
4. Put the Red Kuri slices onto a baking tray and brush with olive oil;
   
5. Lightly sprinkle with salt and the finely chopped parsley;

   Bake for 15 minutes;
   
6. Remove thyme leaves from the sprig; mix thyme leaves and parsley with olive oil; season with ground pepper;
   
7. On a large baking tray, place the lamb rack and brush all sides with the herbs and olive oil mixture;
   
8. Remove the red Kuri from the oven;

   Turn up the oven to 220°C (425°F, Gas Mark 6-7);

   Arrange the Red Kuri around the lamb rack;
   
9. Put back in the oven;

   Bake for 15-20 minutes;
   
10. In a large frying pan, heat a tablespoon of olive oil; sweat the shallot until it becomes translucent; add the Fava beans and heat for 5 minutes; cover the frying pan;
    
11. Arrange on a dish;

    The meal is ready!

    Call everyone to the table!

    Enjoy a family or friends Sunday roast time…
    

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