Ingredients:
For the Lamb:
For the Green Beans and Lentils:
- 300g green beans, trimmed
- 1 cup green or brown lentils, rinsed
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 4 cups vegetable broth
- 1 bay leaf
- 1 tbsp olive oil
- Salt and freshly ground black pepper
For the Port Wine Reduction:
- 1 cup port wine
- 1 cup beef or vegetable stock
- 1 tbsp balsamic vinegar
- 1 tsp sugar
- 1 tbsp butter
Instructions:
1. Prepare the Lamb:
- Preheat the oven to 200°C (400°F).
- In a small bowl, mix olive oil, minced garlic, chopped rosemary, salt, and pepper. Rub this mixture all over the rack of lamb.
- Heat a skillet over medium-high heat and sear the lamb on all sides until browned (about 2 minutes per side).
- Transfer the lamb to a baking tray and roast in the preheated oven for 12-15 minutes, or until the internal temperature reaches 60°C (140°F) for medium-rare. Adjust cooking time according to your preferred doneness.
- Let the lamb rest for 10 minutes before slicing.
2. Cook the Lentils:
- Heat olive oil in a pot over medium heat. Add the diced onion, garlic, and carrot, cooking until softened (about 5 minutes).
- Add lentils, vegetable broth, and bay leaf. Bring to a boil, then reduce heat and simmer until lentils are tender (about 20-25 minutes). Season with salt and pepper to taste. Remove the bay leaf before serving.
3. Prepare the Green Beans:
- Blanch green beans in a pot of boiling salted water for 2-3 minutes until tender-crisp. Drain and immediately transfer to an ice bath to stop cooking. Drain again and set aside.
- Just before serving, sauté the green beans in a hot skillet with a bit of olive oil for 2-3 minutes until heated through and slightly caramelised. Season with salt and pepper.
4. Make the Port Wine Reduction:
- In a saucepan, combine port wine, beef or vegetable stock, balsamic vinegar, and sugar. Bring to a boil, then reduce heat and simmer until the sauce is reduced by half and thickened (about 10-15 minutes).
- Stir in the butter until melted and the sauce is glossy. Season with salt and pepper to taste.
5. Serve:
- Plate the Lentils:
- Spoon a generous portion of lentils onto the centre of each plate.
- Add the Green Beans:
- Arrange the sautéed green beans on top of the lentils.
- Position the Lamb:
- Place the sliced rack of lamb on either side of the lentils, slightly overlapping the edge of the lentils.
- Finish with the Reduction:
- Drizzle the port wine reduction over the lamb and lentils, ensuring some of the sauce reaches the green beans as well.
