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Recipe Category: Main Courses

Spiced Lamb Racks with Saucy Cannellini Beans

Warm spiced lamb over a saucy stew of beans, olives and tomato.

Serves: 4
Preparation Time: 10 minutes
Cooking time: 30 minutes
  • 400g can cannellini beans
  • 400g can peeled tomatoes
  • 1 red onion
  • ½ cup kalamata olives
  • 1/2 cup dry red wine
  • extra virgin olive oil, as needed
  • sea salt and freshly ground black pepper, to taste
  • 2 teaspoons ground cumin
  • 1/2 teaspoon cinnamon
  • 4 x 3 chop racks of lamb*
  • 1 tablespoon fennel or cumin seeds
  • sea salt and freshly ground black pepper, to taste
  • 1/4 cup continental parsley leaves

Cut tomatoes in four and place in a roasting pan, together with juice. Add drained and rinsed beans, sliced onion, olives, wine and 1/4 cup oil, and season. Combine cumin and cinnamon and use to coat lamb. Place lamb over beans, drizzle with extra olive oil and press fennel seeds into lamb. Roast at 200°C for 30 minutes or until done to your liking. Allow to rest for 10 minutes before carving. Simmer beans for 5 minutes to thicken slightly, if required. To serve, stir parsley into Saucy Cannellini Beans, spoon onto individual serving plates and top with carved lamb.


The Saucy Cannellini Beans are also delicious served over meatballs.

*This recipe can also be made with a butterflied leg of lamb or chicken fillets.

Recipe Type: Dairy Free, Egg Free, Gluten Free, Stews, Vegetables

Author: Naomi Crisante
Stylist: Naomi Crisante
Photographer: Louis Petruccelli
Date Created: 11/05/2020