Slow-roasted lamb rack with white beans and black garlic aïoli

1.Combine oil, garlic, chopped herbs, and lemon rind and juice in a bowl, add the lamb and set aside to marinate at room temperature for 1 hour.

2.For braised beans, heat oil in a large saucepan over medium-high heat, add diced vegetables and sauté until tender (5-6 minutes), then stir in garlic and fry until fragrant (30 seconds). Add wine,simmer until reduced by half (1-2 minutes), then add stock, tomatoes and beans, stir to combine, and add herbs and rind. Bring to the boil, reduce heat to medium, half-cover with a lid and simmer, stirring occasionally, until beans are tender (45-50 minutes). Discard sprigs and bay leaf, stir in lemon juice and spinach, and season to taste.

3.Preheat oven to 100C. Place herb sprigs in a roasting pan and drain lamb from marinade. Heat a large frying pan over medium-high heat, then brown lamb well all over, place on herb bed and roast until cooked to your liking (40-45 minutes for medium-rare, and internal temperature reaches 54C-58C on a meat thermometer). Cover with foil and rest for 10 minutes.

4.For aïoli, blend black garlic, garlic and egg yolks in a food processor then, with motor running, add oil in a thin steady stream until mixture is thick and emulsified. Add vinegar and lemon juice, season to taste and process to combine; thin with a little hot water if necessary for a dollop consistency. Serve with lamb and bowls of braised beans.