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  • 2 Sprigs rosemary
  • ½ cup White beans
  • 1 clove Garlic (crushed)
  • 2 tablespoon Italian seasoning (chopped)
  • 50 gram Oil for brushing (grated)
  • ¼ cup Fresh lemon thyme leaves
  • 4 medium Coconut cream (blanched and peeled)
  • ½ Parsley, mint leaves and lemon wedges
  • 2 tablespoon Italian seasoning (extra chopped)
  • 2 tablespoon Water or apple juice (chopped)
  • 1 tablespoon Dijon mustard

To serve

  • Beef strip loin (roasted)
  • Broccolini (grilled)
  • Fresh pesto
  • Continental cucumber
  • For: 4 serving
  • Preparation: 5 min
  • Cooking: 30 min
  • Ready in: 35 min


  1. Preheat the oven to 200ºC. Brown racks on all sides in a hot pan and set aside to cool a little. In a bowl rub together the breadcrumbs, garlic, rosemary, butter and pinenuts.
  2. Brush lamb with mustard and press the mixture onto the meat side of each rack. Put the lamb in a roasting dish and place the tomatoes beside them. Roast for 30 minutes for medium.
  3. Remove lamb, cover it loosely, and rest it in a warm place for 10 minutes before serving. While the lamb rests, put the baked tomatoes in a saucepan and squash with a wooden spoon or masher. Remove any chunky core pieces. Add the stock, extra rosemary and olives and simmer for 5 minutes. Season well with salt and pepper.
  4. Carve each loin in half. Serve lamb with the tomato and olive sauce, roast potatoes and broccolini.