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.
Ingredients
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
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
Method
- Preheat the oven to 200 C, 220 C Fan, Gas 6.
- 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.
- 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.
- Carve the lamb and serve with the tomato, basil and beans.
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