Name: Rack of lamb with warm salad of mixed beans & slow-roast tomatoes
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 2 tbsp olive oil; 3 ripe plum tomatoes trimmed and halved; few thyme sprigs; 3 garlic cloves left whole; 1 tbsp balsamic vinegar; handful basil leaves; 1 x 8-bone rack of lamb well trimmed (see tip, below); 1 tbsp olive oil; 25g butter; 4 garlic cloves smashed but with skin on; few thyme sprigs; 200g podded broad beans; 200g fine beans trimmed; 85g mangetout; 1 tbsp olive oil; 2 shallots finely sliced into rings; small handful toasted flaked almonds; 2 tbsp olive oil; 1 tbsp balsamic vinegar

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Rack of lamb with warm salad of mixed beans & slow-roast tomatoes

Rack of lamb with warm salad of mixed beans & slow-roast tomatoes

Gordon Ramsay

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Serves 2

More effort

Prep: 40 mins

Cook: 30 mins

A star rating of 4.6 out of 5.5 ratingsRate

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Tender, lean lamb and a selection of the finest vegetables makes this a romantic dish you won't forget

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Ingredients

Nutrition

Units:

MetricUS

For the slow-roast tomatoes

2 tbsp olive oil
3 ripe plum tomatoes

trimmed and halved
few thyme

sprigs
3 garlic cloves

left whole
1 tbsp balsamic vinegar
handful basil leaves

For the lamb

1 x 8-bone rack of lamb

well trimmed (see tip, below)
1 tbsp olive oil
25g butter
4 garlic cloves

smashed but with skin on
few thyme

sprigs

For the warm bean salad

200g podded broad beans
200g fine beans

trimmed
85g mangetout
1 tbsp olive oil
2 shallots

finely sliced into rings
small handful toasted flaked almonds

For the dressing

2 tbsp olive oil
1 tbsp balsamic vinegar

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Nutrition: per serving

kcal892
fat68g
saturates21g
carbs25g
sugars15g
fibre13g
protein48g
salt0.41g

low

Method

step 1

Heat oven to 220C/200C fan/gas 7. For the tomatoes heat the oil in an ovenproof frying pan (if you don't have an ovenproof pan, use a standard frying pan then transfer to a roasting tray before putting in the oven) and fry cut-side down. Add the thyme and garlic and cook for 3 mins until coloured. Turn over the tomatoes, drizzle with vinegar, then roast in the oven for 20 mins until soft and caramelised. Leave to rest.
step 2

While the tomatoes are roasting, cook the lamb. Season the meat generously and heat the oil and butter in another ovenproof frying pan. Place the lamb, fat-side down, in the pan and scatter round the garlic and thyme. Brown the lamb really well, then turn over.
step 3

Baste the lamb with the pan juices, then transfer to the oven for 10 mins for lamb that is pink. If you prefer it more well done, give it 5 mins more. Leave the lamb somewhere warm to rest.
step 4

While the lamb is cooking, prepare the bean salad. Bring a large pan of salted water to the boil and cook the broad beans for a few mins. Scoop them out with a slotted spoon straight into a bowl of ice water, then slip them from their skins into a bowl. Boil the fine beans for 2 mins, then add the mangetout and cook both for 1 min longer. Drain, plunge into iced water (this keeps their bright green colour), leave for 1 min to cool down, then drain again.
step 5

Heat the oil in a frying pan, quickly cook the shallots for 1 min until starting to soften and colour, then add the fine beans and mangetout. Cook for about 1 min to heat through, then toss in the almonds and finally toss through the broad beans.
step 6

Scatter the basil over the tomatoes, saving a few of the very small leaves for garnishing. Make the dressing by simply whisking the oil and vinegar together. Carve the lamb into cutlets on a board with a very sharp knife (see tip, below). You are now ready to plate up.
step 7

Place the salad to one side of each plate. Line up three tomato halves down the other side of the plate. Lay three chops on top of the salad, slightly overlapping, with the bones pointing in the same direction. Drizzle the dressing around the plate and scatter the small basil leaves over the tomatoes.

RECIPE TIPS

TRIMMING THE LAMB

To keep the lamb neat, I trim the rack right down to the eye of the meat. Your butcher should be able to do this – just ask him to trim away all the fat, leaving the fillet attached to the bone. For a more traditional option that will give you more meat, ask your butcher for a rack that is French trimmed and roast as stated in the recipe, giving it 10 mins longer in the oven.

CARVING THE LAMB

For even-size plump lamb cutlets when carving: starting at one end, cut between the bones and discard the fourth bone, then continue and again discard the fourth bone – make sure it’s just the bone, leave all the meat on.

Recipe from Good Food magazine, August 2010

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A star rating of 4.6 out of 5.5 ratings

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