Rack of lamb with warm salad of mixed beans and slow-roasted tomatoes

Treat yourself to a delicious culinary experience with our exquisite recipe for Rack of Lamb with Warm Mixed Bean Salad and Slow Roasted Tomatoes. The juicy and tender lamb perfectly complements a selection of premium vegetables, creating a truly unforgettable and romantic dish that will leave a lasting impression. With its harmonious blend of flavors and textures, this exquisite recipe promises to take your dining experience to a new level.

Ingredients

  • 2 tbsp olive oil
  • 3 ripe plum tomatoes, cleaned and halved
  • a few sprigs of thyme
  • 3 cloves of garlic, left whole
  • 1 tbsp balsamic vinegar
  • a handful of basil leaves
  • 1 x 8-bone rack of lamb, well trimmed (see tip below)
  • 1 tbsp olive oil
  • 25g butter
  • 4 cloves of garlic, crushed but with the peel on
  • a few sprigs of thyme
  • 200 g capsuled broad beans
  • 200g fine beans, cleaned
  • 85g sugar peas
  • 1 tbsp olive oil
  • 2 shallots, finely sliced ​​into rings
  • small handful of toasted flaked almonds
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar

Tip

Trim the lamb
To keep the lamb clean, I trim it
the rack up to the eye of the
Meat. Your butcher should be able to do this
To do this, simply ask him to trim it
Remove all fat, leaving the fillet
attached to the bone.
For a more traditional option
If you can get more meat, ask your butcher for a French rack
Trim and roast as directed in the instructions
recipe, so 10 minutes longer
in the oven.Carve the lamb
For evenly sized, plump lamb meat
Chops when carving: off
cut one end between the bones
and then throw away the fourth bone
Go ahead and discard that again
Fourth bone – make sure it is straight
Remove the bone, leaving all the meat on.

Preparation steps

  1. Preheat the oven to 220°C/200°C fan/gas 7.
  2. For the tomatoes, heat the oil in an ovenproof skillet (if you don’t have an ovenproof skillet, use a regular skillet and transfer to a roasting tray before putting in the oven).
  3. Fry the tomatoes cut side down.
  4. Add thyme and garlic.
  5. Cook for 3 minutes until it starts to color.
  6. Turn the tomatoes over.
  7. Drizzle with vinegar.
  8. Roast in the oven for 20 minutes until soft and caramelized.
  9. Let rest.
  10. Cook the lamb while the tomatoes roast.
  11. Season the meat generously.
  12. Heat oil and butter in another ovenproof frying pan.
  13. Place the lamb in the pan, fat side down.
  14. Scatter the garlic and thyme around the lamb.
  15. Brown the lamb well, then turn it over.
  16. Drizzle the lamb with the pan juices.
  17. Place the lamb in the oven for 10 minutes for pink lamb, or 5 minutes longer for well-done lamb.
  18. Let the lamb rest in a warm place.
  19. Cook the bean salad while the lamb is cooking.
  20. Bring a large pot of salted water to the boil.
  21. Cook the broad beans for a few minutes.
  22. Remove them with a slotted spoon and place them in a bowl of ice water.
  23. Peel the beans and put them in another bowl.
  24. Cook the fine beans for 2 minutes, then add the snow peas and let both cook for another minute.
  25. Drain and immerse in ice water.
  26. Let cool for 1 minute, then drain again.
  27. Heat oil in a frying pan.
  28. Cook shallots for 1 minute until they begin to soften and color.
  29. Add the fine beans and snow peas and heat for about 1 minute.
  30. Fold in the almonds.
  31. Mix in the broad beans.
  32. Scatter basil over the tomatoes, reserving a few small leaves for garnish.
  33. Prepare the dressing by whisking together the oil and vinegar.
  34. Using a very sharp knife, cut the lamb into schnitzels on a board.
  35. Place the lettuce on one side of each plate.
  36. Arrange three tomato halves on the other side of the plate.
  37. Place three chops on the salad.
  38. Slightly overlap the chops so the bones face the same direction.
  39. Drizzle the dressing around the plate.
  40. Scatter the small basil leaves over the tomatoes.

Nutritional Information

kcalfatsaturatescarbohydratesSugarfiberproteinSalt
892 68g 21g 25g 15g 13g 48g 0.41g

Equipment and tools

To prepare this recipe you will need the following equipment and tools:

  • frying pan
  • Large frying pan
  • Knife
  • cutting board
  • Tongs

Allergen information

This recipe contains the following allergens:

  • Almonds
  • Garlic

Storage and leftovers

If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the lamb and salad in a preheated oven at 180°C for 10-15 minutes, or until heated through. Do not heat the salad and lamb together, otherwise the salad could become mushy.

Health Benefits of Rack of Lamb with Warm Mixed Bean Salad and Slow Roasted Tomatoes

Lamb is a delicious and versatile meat that can be enjoyed in a variety of recipes. One such recipe is “Rank of Lamb with Warm Mixed Bean Salad and Slow Roasted Tomatoes.” In addition to its delicious flavors, this dish also offers several health benefits.

1. Rich in protein

Lamb is an excellent source of protein, essential for building and repairing tissue in the body. A single serving of rack of lamb provides a significant amount of high-quality protein, which helps maintain muscle mass and supports overall growth and development.

2. Nutrient rich

In addition to protein, lamb is rich in essential nutrients such as iron, zinc, vitamin B12 and selenium. These nutrients play a critical role in maintaining healthy red blood cells, supporting a strong immune system, promoting brain function, and protecting against cell damage.

3. Healthy fats

The olive oil used in this recipe is a heart-healthy fat that provides monounsaturated fats and antioxidants. These fats can help lower bad cholesterol, reduce inflammation, and improve heart health when consumed as part of a balanced diet.

4. Antioxidant-rich ingredients

The use of tomatoes, garlic and basil in this dish adds a dose of antioxidants to your meal. Antioxidants protect the body from oxidative stress, reduce inflammation and can reduce the risk of chronic diseases such as heart disease and certain cancers.

5. Fiber from beans

The mixed beans, including broad beans, fava beans and snap peas, contribute to the fiber content of this dish. Fiber is essential for maintaining a healthy digestive system, promoting satiety, and regulating blood sugar levels. Including fiber-rich foods like beans in your diet can aid weight management and reduce the risk of conditions such as diabetes and cardiovascular disease.

6. Vitamin C and minerals

The shallots used in the salad provide vitamin C, which supports collagen production and immune function and acts as an antioxidant. In addition, the roasted almond flakes contain valuable minerals such as magnesium and potassium, which are essential for various body functions.

Overall, Rack of Lamb with Warm Mixed Bean Salad and Slow Roasted Tomatoes not only satisfies the taste buds but also provides important nutrients and health benefits. Including this dish in your meal plan can contribute to a balanced and nutritious diet.

You might also like