Rack of lamb with warm salad of mixed beans & slow-roast tomatoes - Good Food Middle East

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
• 200g podded broad beans
• 200g fine beans, trimmed
• 85g mangetout
• 2 shallots, finely sliced into rings
• small handful toasted flaked almonds