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Try this rack of Lamb served with Edamame beans, bell pepper dressing, home made black olive paste and Parmesan biscuit.


  • 300 g beans Edamame shelled

  • 20 g Rosemary

  • 300 g roasted Bell pepper remove skin and seeds

  • 1 Red chilli

  • 2 rack of lamb approx 400g each

  • 100 g seedless kalamata olives

  • 20 g basil leaves

  • 20 g crashed Garlic

  • 20 g roasted Pine Nuts

  • 80 g fresh Parmesan grated

  • 2 teaspoons chicken stock

  • Salt to taste

  • 2 tablespoons Olive Oil


  • 1.

    Bring to boil 4L of water with the rosemary and salt. Blanch the edamame beans for 1 minute and puree in a blender with the chicken stock.

  • 2.

    Strain through a sieve and set aside.

  • 3.

    In a blender, puree the red chillis and bell peppers with the olive oil and set aside.

  • 4.

    Blend the black olives, garlic, pinenuts and basil.

  • 5.

    Set aside.

  • 6.

    Sear the lamb rack on each side and baked in the oven at 180C for 20 minutes.

  • 7.

    Set the baked lamb aside for 5 minutes before baking.

  • 8.

    On a greaseproof paper, shape the grated parmesan into six oval tuiles. Bake at 180C for 3-4 minutes.

  • 9.

    To serve decorate the bottom of the plate with half edamame puree and half bell pepper puree.

  • 10.

    Divide the rack into 2 with 4 ribs on each.

  • 11.

    Place the halfed rack on top of the puree.

  • 12.

    Add a spoon of black olive paste and finish with the baked parmesan tuile.

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