Basil-ricotta lamb with balsamic tomatoes
Nutrition Info.(per serve)
- 2 lamb racks (8 cutlets on each), French-trimmed
- 100g low-fat fresh ricotta
- 100g low-fat cottage cheese
- 2 large cloves garlic
- 1/2 cup fresh basil leaves, shredded
- 1 tablespoon extra virgin olive oil
- freshly ground black pepper
- 4 x 100g trusses( about 6 each) small vine-ripened tomatoes
- 1/3 cup balsamic vinegar
- 200g green beans, topped, cut in half, steamed
Total fat 17g
Saturated fat 6.9g
Dietary fibre 2.5g
1 Preheat the oven to 200°C.
2 Use a small sharp knife to cut along the lamb racks, close to the bones, about 3cm deep.
3 Process the cheeses, garlic and basil in a food processor until combined. Spoon the ricotta mixture into the centre of each pocket on each lamb rack, secure with toothpicks if needed. Place the lamb in a large roasting dish. Drizzle with half the olive oil and season with the pepper. Roast for 10 minutes.
4 Add the tomatoes to the pan and drizzle with the remaining olive oil and half the vinegar. Roast, basting tomatoes occasionally with pan juices, for a further 10 minutes, or until the tomatoes are tender and the lamb is medium. Remove from the oven. Drizzle over the remaining vinegar, cover with foil and set aside for 5 minutes to rest.
5 To serve, arrange the beans and tomatoes on four plates and drizzle with the pan juices. Cut each rack of lamb in half and place on the plates.
Hanu de Jong
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