300g (10½ oz) trimmed rack of lamb
2 tbsp olive oil
1 tbsp chopped fresh thyme
1 onion, finely chopped
1 garlic clove, crushed
1 x 400g tin cannellini beans, drained & rinsed
1 x 400g tin chopped tomatoes
2 tsp tomato puree
1 tsp Worcestershire sauce
1 tsp sugar
1 tsp chopped fresh thyme
3 tbsp chopped fresh basil
Salt & pepper
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.
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