Coffee-crusted rack of lamb with white bean purée

Step 1/5

• 1 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

• 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

• 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.

Step 5/5

• salt

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

Enjoy your meal!