How To Make Rack of lamb with warm salad of mixed beans & slow-roast tomatoes
Serves:
Ingredients
- 2 racks of lamb
- 1.5 lbs mixed beans, cooked
- 1 cup cherry tomatoes
- 2 tbsp olive oil
- 2 cloves of garlic, minced
- 1 tbsp fresh rosemary, chopped
- Salt and pepper, to taste
Instructions
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Preheat the oven to 400°F (200°C).
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Season the racks of lamb with salt, pepper, and chopped rosemary.
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Heat olive oil in an oven-safe skillet over medium-high heat. Sear the racks of lamb on all sides until browned, about 3 minutes per side.
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Transfer the skillet to the preheated oven and roast the lamb for 20-25 minutes for medium-rare, or until desired doneness is reached. Remove from the oven and let rest for 5 minutes.
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In the meantime, heat another skillet over medium heat. Add olive oil and minced garlic, sauté until fragrant.
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Add the cooked mixed beans and cherry tomatoes to the skillet. Cook for 3 minutes, stirring occasionally.
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Season the salad with salt and pepper to taste.
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Slice the racks of lamb into individual chops and serve on top of the warm salad.
Nutrition
- Calories : 390 kcal
- Total Fat : 21g
- Saturated Fat : 7g
- Cholesterol : 102mg
- Sodium : 86mg
- Total Carbohydrates : 17g
- Dietary Fiber : 4g
- Sugar : 2g
- Protein : 35g
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