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Coastal Spring Lamb Racks

Coastal Spring Lamb Racks with Warm Green Bean Parmesan Salad

By Andrew Brown, Christchurch


Serves 4



2 Coastal Spring Lamb Racks



Sear first in a hot fry pan and then roast in the oven for 12 mins @ 200˚C.

Cover loosely with foil and rest for 10 mins before carving into individual chops.

Season with salt and pepper & serve with warm green bean Parmesan salad.


Green Bean Dressing

200mls Extra Virgin Olive Oil

2tsp Parsley

2 cloves Roasted Garlic 

2 Fillets Anchovies

1tsp Capers

2 Lemon – zest only

Flakey Sea Salt & Fresh Ground Black Pepper



Blend all ingredients in a food processor or finely chop by hand.


Warm Green Bean Parmesan Salad

20-30 Fresh Green Beans – trimmed & sliced

¼ cup Green Peas 

20-30 Broad Beans – shelled

¼ cup Picked Italian Parsley

¼ cup Parmesan Cheese – shaved & tossed with the beans & peas at the last minute.



Blanch (submerge in boiling water for 20-30 seconds) green beans, peas & broad beans in boiling salted water. Strain the beans & peas, place in a mixing bowl, dress the blanched bean & peas mix with the dressing, season & finish with the parsley & Parmesan.



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