|2 tbsp||ground coffee|
|400 g||rack of lamb|
|400 g||canned white beans|
|100 g||unsalted butter (soft)|
|1 tbsp||raw sugar|
|2 sprigs||sage leaves|
|2 tbsp||olive oil|
|150 ml||vegetable broth|
|vegetable oil (for frying)|
Preheat the oven to 160°C/320°F. Peel the onion and garlic and finely dice. Beat the softened butter with a hand mixer with beaters until smooth. Add breadcrumbs, ground coffee, garlic, raw sugar, thyme leaves, salt, and pepper. Mix to combine with a rubber spatula. Roll out between two layers pf plastic wrap until approx. ½ cm/1/4-in. thick and freeze while you prepare the lamb.
Trim the rack of lamb, if necessary, and season with salt. Heat vegetable oil an frying pan and sear lamb rack on both sides. Add butter and sage, then reserve sage and butter for serving. Transfer lamb to a baking dish, then roast in a preheated oven at 160°C/320°F for approx. 8 min., or to desired level of doneness.
For the bean purée, rinse the beans under cold water and drain. In a small pot, heat the olive oil and sauté the onion. Add beans, vegetable broth, and salt and let cook approx. 5 min., then purée with an immersion blender until smooth. Set aside for serving.
Cut the coffee crust to fit the rack of lamb and gently set onto the meat. Broil lamb on the highest grill function of the oven until the crust is set, approx. 3 min.
Slice the rack of lamb and serve with the bean purée. Drizzle with the reserved sage leaves, butter, and some salt. Enjoy!