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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.
Serves 4

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.

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