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Marcus cooks up some tender lamb chops with crispy, pan-fried butter beans, garnished with fresh dill and plated to perfection.
For more Marcus videos: http://taste.md/1Ylr8dx
INGREDIENTS
For the lamb:
1 7-bone rack of lamb
2T lemon zest
4T fresh rosemary
1T dill leaves minced
Olive oil and grill pan
For the butter beans:
1 can butter beans drained and dried
2 cloves garlic
Chili flake
Salt and pepper
Sherry vinegar
Oil for pan frying
RECIPE
Heat cast iron pan and add a tablespoon of oil.
Season the lamb rack with salt, pepper and olive oil. Add the rack of lamb fat side down, and press firmly into the pan for a hard sear, brown until a nice crust forms.
In a bowl, add zest, chopped rosemary, and chopped dill.
Flip the lamb over and lay the herb mix over the lamb. Using the oil in the pan, carefully baste the lamb with the oil, this helps glue the herb mix to the lamb.
Add oil to a non-stick skillet and add the butter beans, salt and pepper. Sauté and add chopped garlic into the pan.
Remove lamb once the internal temp reaches 120* for medium rare.
Serve with the crispy butter beans and drizzle with olive oil and a splash of sherry vinegar.
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