Roast Rack of Lamb

This roast rack of lamb has always been a favourite in my household, and you can also make a small portion for two! Instead of roast potatoes, this recipe is served with some tasty cannellini beans. They contain twice as much iron as beef and are a good source of fibre.

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300g trimmed rack of lamb
2 tbsp olive oil
1 tbsp fresh thyme, chopped
1 onion, finely chopped
1 clove garlic, crushed
400g cannellini beans, drained and rinsed
400g chopped tomatoes
2 tsp tomato puree
1 tsp Worcestershire sauce
3 tsp basil, chopped
1 tsp sugar


  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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