Lamb Rack with Pesto Wilcox Perlas and Almond Beans
- 800g Wilcox Perlas Potatoes
- 2x Lamb racks
- Drizzle Cooking oil
- Pinch Salt and pepper
- 2 Tbsp Pesto
- 200g Green beans
- 25g Butter
- 70g Flaked almonds
- You may use our pesto recipe below, or ready-made at the supermarket.
In a pot, cover the Wilcox Perlas Potatoes with water and bring to a simmer. Simmer 10-12 minutes until cooked and a knife passes through them easily. Drain and set aside covered to keep warm.
Meanwhile, preheat the oven to 180°C. Slice the lamb racks in half, and sear on both sides in a hot pan with a little cooking oil. Transfer to an ovenproof dish, season lightly with salt and pepper and bake for 8-10 minutes. Remove lamb from the oven and let stand for 5 minutes in a warm place.
Simmer the beans in plenty of simmering water for 2-3 minutes then drain. Melt the butter in a frying pan and add the almonds. Stir almonds until toasted. Place beans in a mixing bowl and pour over the butter and almonds. Toss together.
Slice the Wilcox Perlas Potatoes in half and toss with the pesto. Distribute the perlas and green beans between 4 warmed serving plates. Slice each rack in half again, add to the plates and serve immediately.
To make pesto
70g pine nuts
30g fresh basil leaves (no stalks)
1 tablespoon lemon juice
1/4 cup extra virgin olive oil
1 garlic clove
1/2 teaspoon salt
Lightly toast the pine nuts in an oven preheated to 150°C for around 10 minutes. Remove from the oven and leave to cool entirely to room temperature. Place the nuts in a blender with the all the other ingredients. Blend on high until the mixture turns to paste.