Andrew Brown Coastal Lamb Racks

Article Image - Coastal Lamb

Prep timePrep: 15 mins

Cook timeCooking Time: 15 mins

ServesServes: 4

Coastal Spring Lamb Racks with Warm Green Bean Parmesan Salad

By Andrew Brown, Christchurch.



  • 2 Coastal Lamb Racks (denuded)


Green Bean Dressing

  • 200mls Extra Virgin Olive Oil
  • 2tsp Parsley
  • 2 cloves Roasted Garlic
  • 2 Fillets Anchovies
  • 1tsp Capers
  • 2 Lemon – zest only
  • Flakey Sea Salt & Fresh Ground Black Pepper


Warm Green Bean Parmesan Salad

  • 20-30 Fresh Green Beans – trimmed & sliced
  • ¼ cup Green Peas
  • 20-30 Broad Beans – shelled
  • ¼ cup Picked Italian Parsley
  • ¼ cup Parmesan Cheese – shaved & tossed with the beans & peas at the last minute.



Sear first in a hot fry pan and then roast in the oven for 12 mins @ 200˚C. Cover loosely with foil and rest for 10 mins before carving into individual chops. Season with salt and pepper & serve with warm green bean Parmesan salad.


Green Bean Dressing

Blend all ingredients in a food processor or finely chop by hand.


Warm Green Bean Parmesan Salad

Blanch (submerge in boiling water for 20-30 seconds) green beans, peas & broad beans in boiling salted water. Strain the beans & peas, place in a mixing bowl, dress the blanched bean & peas mix with the dressing, season & finish with the parsley & Parmesan.