Roasted Rack of Lamb with Flageolet Bean, Shallot, Apple & Mint Mash

Preheat the oven to 200°C/400°F/Gas Mark 6.

Heat the olive oil in a frying pan and seal the racks of lamb on all sides. Place in a roasting tin and roast for 15 – 20 minutes for the lamb to be pink, another 5 minutes for medium. Allow the meat to rest and keep warm.

While the lamb is cooking, cook the flageolet beans in boiling, salted water for 15 – 20 minutes or until softened. Drain and reserve. Melt the butter in a sauté pan and add the shallots. Cook for 2 minutes, taking care not to let them burn, then add the apple and sauté with the shallots for a further minute. Add the cream, flageolet beans and water, and season with sea salt and black pepper. Simmer gently for 5 minutes or until the apple has softened, and mash roughly. Stir in the chopped mint and adjust the seasoning to taste. Serve with the racks of lamb.