Coffee-crusted rack of lamb with white bean purée

Based on 5 ratings
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Difficulty

Easy 👌
30
min.
Preparation
10
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
2 tbsp ground coffee
400 g rack of lamb
400 g canned white beans
onion
1 clove garlic
100 g unsalted butter (soft)
4 tbsp breadcrumbs
1 tbsp raw sugar
4 sprigs thyme
2 sprigs sage leaves
2 tbsp olive oil
150 ml vegetable broth
salt
pepper
vegetable oil (for frying)
Metric
Imperial

Utensils

  • oven
  • cutting board
  • knife
  • large bowl
  • hand mixer with beaters
  • 2 rubber spatulas
  • plastic wrap
  • rolling pin
  • frying pan
  • baking dish
  • colander
  • pot (small)
  • immersion blender

Nutrition per serving

Cal
1307
Protein
64 g
Fat
84 g
Carb
62 g
  • Step 1/5

    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.
    • onion
    • 1 clove garlic
    • 80 g unsalted butter
    • 4 tbsp breadcrumbs
    • 2 tbsp ground coffee
    • 1 tbsp raw sugar
    • 4 sprigs thyme
    • salt
    • pepper
    • oven
    • cutting board
    • knife
    • large bowl
    • hand mixer with beaters
    • rubber spatula
    • plastic wrap
    • rolling pin

    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.

  • Step 2/5

    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.
    • 400 g rack of lamb
    • 20 g unsalted butter
    • 2 sprigs sage leaves
    • salt
    • vegetable oil (for frying)
    • frying pan
    • baking dish

    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.

  • Step 3/5

    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.
    • 400 g canned white beans
    • 2 tbsp olive oil
    • 150 ml vegetable broth
    • salt
    • colander
    • pot (small)
    • rubber spatula
    • immersion blender

    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.

  • Step 4/5

    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.

    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.

  • Step 5/5

    Slice the rack of lamb and serve with the bean purée. Drizzle with the reserved sage leaves, butter, and some salt. Enjoy!
    • salt

    Slice the rack of lamb and serve with the bean purée. Drizzle with the reserved sage leaves, butter, and some salt. Enjoy!