Cook
Time
35 M

Serving
Size
4-6

Cumin & Mustard Rack of Lamb & White Bean Salad

Instructions

1

In a large bowl combine beans, celery, chili pepper, Peppadew peppers, basil, lemon juice and oil. Gently toss to combine; set aside.

2

Carefully trim top layer of fat from racks. Rub each rack of lamb with 1 tablespoon Dijon mustard. Sprinkle each rack with 1 tablespoon cumin, 1 teaspoon salt and ½ teaspoon pepper.

3

On a gas grill, turn all burners to high, close lid and heat until grates are hot, about 15 minutes. Scrape grates clean and brush with oil. Over high heat, place racks, fat side down on grill until browned and can be easily flipped, about 5 minutes. Flip racks and grill about 5 minutes more.

4

Turn burners to medium, cover and cook racks about 15 minutes more, or until internal temperature reaches 145 for medium rare. Remove to clean plate and let rest 5 minutes, carve racks into chops, carefully slicing between each bone.

5

Toss white bean salad again, top with extra basil leaves, and serve with lamb chops.

Ingredients

2

2 tbsp

2 tbsp

2 tsp

1 tsp

frenched lamb racks (about 2lbs each)

dijon mustard

whole cumin seeds

salt

pepper

For the White Bean Salad

2

3

1

¼ cup

3 tbsp

2 tbsp

2 tbsp

(15-ounce cans) butter beans (no salt added)

celery stalks, sliced thin

small, red chili pepper, sliced thin

sliced sweet Peppadew Peppers

chopped fresh basil

lemon juice

extra virgin olive oil