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Ingredients

  • 300 g Trimmed rack of lamb
  • 2 tbsp Olive oil
  • 1 tbsp Fresh thyme, chopped
  • 1 Onion, finely chopped
  • 1 Clove garlic, crushed
  • 400 g Cannellini beans, drained and rinsed
  • 400 g Chopped tomatoes
  • 2 tsps Tomato puree
  • 1 tsps Worcestershire sauce
  • 3 tsps Basil, chopped
  • 1 tsps Sugar

Method

  1. Preheat the oven to 200 C, 220 C Fan, Gas 6.
  2. Trim all of the fat from the rack of lamb. Brush with oil and season. Rub the thyme over the lamb. Heat a frying pan until hot. Brown on both sides for 1 ½ minutes. Place on a baking sheet. Roast for 10 to 12 minutes. Cover and roast for 5 minutes.
  3. To make the beans: Heat the remaining oil in a saucepan. Add the onion and fry for 5 minutes until softened. Add the garlic and cook for 2 minutes. Add the cannellini beans, tomatoes, tomato puree, Worcestershire sauce and sugar. Bring up to the boil and simmer for 10 minutes. Add the herbs and season to taste.
  4. Carve the lamb and serve with the tomato, basil and beans.
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