Spiced Lamb Racks with Saucy Cannellini Beans

Serves 4
Preparation time 10 minutes
Cooking time 30 minutes


Tick off the ingredients as you buy them

  • 400g can Val Verde Peeled Tomatoes
  • 400g can Val Verde Cannellini Beans, drained
  • 1 red onion, sliced
  • ½ cup black olives
  • ¼ cup dry red wine
  • 1 tablespoon fennel or cumin seeds
  • 2 teaspoons ground cumin
  • ½ teaspoon cinnamon
  • sea salt and freshly ground black pepper, to taste
  • 4 x 3-4 chop racks of lamb
  • extra virgin olive oil
  • ¼ cup continental parsley leaves

Cut Val Verde Peeled Tomatoes into quarters and combine in a baking dish with tomato juice, beans, onion, olives and wine. Combine spices, salt and pepper together and press the surface of the lamb into the spices until well coated. Place lamb over beans and drizzle with olive oil. Roast at 200°C for 30 minutes or until done to your liking. Allow to rest for 10 minutes before carving. 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.