Herbed Racks of Lamb with Garlicky White Beans

Jamie Purviance

Fuel Type:
  • People

    Serves 6 to 8

  • Prep Time

    30 min.

  • Marinating Time

    1 to 2 h

  • Grilling Time

    1 h


the Ingredients

20151023095353 Row Redmeat 63


  • Completed step 3 tablespoons extra-virgin olive oil
  • Completed step 1 tablespoon finely chopped fresh rosemary leaves
  • Completed step 2½ teaspoons kosher salt
  • Completed step 2 teaspoons finely chopped fresh thyme leaves
  • Completed step 2 teaspoons minced garlic
  • Completed step 1 teaspoon freshly ground black pepper
  • Completed step 1 teaspoon herbes de Provence
  • Completed step 2 racks of lamb, each about 910 grams, bones frenched
  • Completed step 1 head of garlic
  • Completed step Extra-virgin olive oil
  • Completed step 60 grams finely chopped shallots
  • Completed step ⅛ teaspoon crushed red pepper flakes
  • Completed step ½ teaspoon finely chopped fresh rosemary leaves
  • Completed step ¼ teaspoon freshly ground black pepper
  • Completed step 2 cans (each 430 grams) of cannellini beans, rinsed and drained
  • Completed step 120 millilitres water
  • Completed step 2 teaspoons tomato paste
  • Completed step Kosher salt
  • Completed step 1½ tablespoon finely chopped fresh Italian parsley leaves


  • Prepare the grill for indirect cooking over medium heat (180°C to 230°C).
  • Combine the paste ingredients. Coat the lamb with the paste, adding more on the meaty side than the bone side. Cover and refrigerate for 1 to 2 hours.
  • Cut off and discard the top third of the garlic head to expose the cloves and then place on top of a 15 centimetre square of aluminum foil. Drizzle the exposed cloves with oil. Fold up the corners of the foil to seal the packet.
  • Brush the cooking grates clean. Grill the garlic packet over indirect medium heat, with the lid closed, until soft and golden, about 40 minutes. Remove from the grill, open the packet and let cool for 10 minutes. Squeeze the garlic cloves from their papery shells into a small bowl and mash any large pieces.
  • Allow the lamb to stand at room temperature for 15 to 30 minutes before grilling. Sear the lamb, bone-side down first, over direct heat, with the lid closed, for 3 to 5 minutes, turning once and watching closely to avoid flare-ups. Move over indirect medium heat and cook, meat-side down, with the lid closed, to your desired doneness, 15 to 20 minutes for medium rare, turning once. Meanwhile, prepare the beans.
  • In a medium saucepan over medium heat on the stove, warm 2 tablespoons of oil. Add the shallots and cook until softened, about 4 minutes, stirring occasionally. Add 1½ tablespoons of the roasted garlic, the red pepper flakes, rosemary and black pepper and cook until fragrant, about 1 minute, stirring constantly. Add the beans and stir to coat. Add the water and tomato paste, bring to a simmer and cook, covered, over low heat, for about 10 minutes, stirring occasionally. Add more water, if necessary. Season with salt and transfer to a serving bowl. Stir in the parsley and drizzle with oil. Keep the beans warm.
  • Remove the lamb from the grill and let rest for about 10 minutes. Cut the lamb between the bones into individual chops and serve warm with the beans.

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