Rack Of Lamb With String Beans

• 1 None rack of lamb (about 3 1/3 lb)
• 6 None medium onions, peeled, 4 halved and 2 finely diced
• 6-8 cloves garlic, minced
• 1 None lemon, zested and juiced
• 2 tbsp olive oil
• 2-3 tbsp breadcrumbs
• 1/2 bunch thyme
• 3 1/3 lb string beans
• 3 slices bacon
• 1 tbsp butter or margarine
• 1 tsp cornstarch, mixed with 2 tbsp of water to make a slurry

1. Preheat the oven to 400u0b0F. Score the skin of the lamb and season. Place the lamb in a roasting pan and arrange the halved onions around then roast for about 35 mins. Meanwhile, make the crust by mixing the garlic, diced onion, lemon zest, lemon juice, olive oil and breadcrumbs together. Set aside. Remove the lamb from the oven, pour 2 cups of water around the lamb, and press the crust down on the top of the rack. Sprinkle it with thyme and return it to the oven. Cook for an additional 10 mins or until done to your liking.
2. For the string beans, cook the beans in boiling salted water for about 15 mins. Drain them well then wrap them in small bundles with the bacon. Just before serving, melt the butter in a large pan and saute the bundles until the bacon is done all over.
3. For the gravy, pour the juices that have accumulated in the bottom of the roasting pan through a strainer then simmer for 5 mins, skimming any fat off the top. Add the cornstarch slurry and cook until thickened. Season to taste. Slice the lamb and serve it with the beans.

rack of lamb, onions, garlic, lemon, olive oil, breadcrumbs, thyme, string beans, bacon, butter, cornstarch

Taken from recipes-plus.com/api/v2.0/recipes/16488 (may not work)