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.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

5 5 5 5 5
Average Rating
0 comments • 1 rating