80 BLMGroup Gourmet & Good FoodGuide RecipesIngredients 300g flageolet beans
4 x 200g mini racks of lamb
1 apple, peeled and diced
75g shallots, peeled and diced
1 tbsp fresh mint, chopped
50g butter
100ml double cream
1 tbsp water
Sea salt and freshly
ground black pepper
minutes, drain well. Melt the butter and add the
shallots. Cook for 2 minutes, add the apple, and
saut233 with the shallots for a further minute. Add
the cream, beans and water, and season with
sea salt and pepper. Simmer gently for 5
minutes and mash roughly. Stir in the chopped
mint and season to taste. MICHAEL POWELL]Roasted rack of lamb with
flageolet bean, shallot and
apple mashMethodPreheat the oven to 200176C. Heat some oil in a
frying pan and seal the racks of lamb on all
sides. Place in a roasting tin and roast for 15 to
20 minutes for rare, or another 5 minutes for
medium. Allow to rest. Meanwhile, cook the
beans in boiling, salted water for 15 to 20p.79-80-81:Layout 1 17/8/07 12:42 Page 2
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