Rack of Lamb with Warm Salad of Mixed Beans & Slow-roast Tomatoes

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

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 11 of 13 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 11 portions

Ingredient	Portion assumed	kcal
Lamb	100g cooked	294
Olive Oil	1 tbsp (14g)	119
Butter	1 tbsp (14g)	102
Onion	1 medium (110g)	44
Plum	1 medium (66g)	30
Tomato	1 medium (123g)	22
Almond	1 almond (1.2g)	7
Thyme	1 tsp dried (1.4g)	4
Garlic	1 clove (3g)	4
Vinegar	1 tbsp (15ml) distilled	3
Basil	5 leaves fresh (2.5g)	1
Broad Bean	not in our table	0
Bean	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.