Step 1

Preheat oven to 210°C. Combine the oil, rosemary, garlic, salt and pepper in a bowl. Place the lamb racks in a large roasting pan. Pour the oil mixture over the lamb and turn to coat.

Step 2

Cook the lamb in preheated oven for 25 minutes for medium or until cooked to your liking.

Step 3

Meanwhile, to make the butter bean puree, place the butter beans, lemon juice and garlic in the bowl of a food processor. Process until finely chopped. With the motor running, gradually add the oil in a thin, steady stream until the mixture forms a smooth paste. Taste and season with salt and pepper. Transfer the puree to a serving bowl, cover and set aside.

Step 4

Combine the wine and stock in a jug. Transfer the lamb to a large tray, cover loosely with foil and set aside to rest. Place the roasting pan over medium-high heat, add the flour and cook, scraping the pan with a wooden spoon to dislodge any bits that have cooked onto the base. Gradually stir in the wine mixture. Cook, uncovered, stirring, for 2-3 minutes or until the sauce boils and thickens slightly. Taste and season with salt and pepper. Strain into a warmed serving jug.

Step 5

Cut the lamb racks into cutlets and arrange on a large serving platter. Serve with the sauce and butter bean puree.