Eating for two: Roast lamb with tomato and basic beans by Annabel Karmel
- Serves: 2
- Preparation time: 20 minutes
Method
- Pre-heat the oven to 220C / 425F.
- Trim all the fat from the rack of lamb. Brush with some of the oil, season with salt and pepper, then rub with the thyme. Heat a frying pan until hot. Brown the lamb on both sides for 1½ minutes, then place on a baking sheet. Roast for 10-12 minutes. Cover with foil and roast for a further 5 minutes, until cooked through.
- 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 to the boil and simmer for 10 minutes. Add the herbs and season to taste.
- Carve the lamb and serve with the tomato and basil beans.
For more pregnancy recipe inspiration and advice, check out Annabel’s Eating for Two or visit www.annabelkarmel.com.
