Herbs rack of lamb with white bean and rosemary ragout is a classic french recipe rich in flavor.

Trying to add a new flavor during the week is somewhat challenging but not impossible. As you may have noticed we are not beans eaters in our family, and as the lamb was on the dinner menu, I wanted to prepare something new.

Browsing thru some old French cookbooks, I often saw lamb prepared with beans. Why not give it a try?

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The white bean recipe last night was a combination of three recipe books and was created as I was looking at the ingredients that I had on hand and did not feel like going to the store to just purchase one ingredient.

Kind of fun to see what you can get away with and still have a delicious easy meal preparation.

Great family dish, enjoyed by all, and has no leftovers.

If you enjoy this herbs rack of lamb with white bean and rosemary ragout recipe, you may want to try my other recipes.

Pork Chops with Mushrooms Ragout

Rack of Lamb with Parsley

Caramelized Rack of Lamb

 

Herbs Rack of Lamb with White Bean and Rosemary Ragout

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Herbs rack of lamb with white beans and rosemary ragout
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Author: Giangi Townsend
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Ingredients 

  • 2 Frenched rack lamb , 8 chops each
  • 1 tablespoons mustard seeds
  • 1 tablepsoon lemon juice
  • 2 tablespoons Dijon mustard
  • 1 teaspoon honey
  • ½ cup bread crumbs
  • 2 tablespoons parsley, chopped
  • ⅛ teaspoon fresh rosemary
  • 4 teaspoons unsalted butter, melted
  • 15 ounces cannellini beans, drained and juice reserved
  • ½ Knorr chicken cube concentrate, or vegetables soup Knorr cube concentrate
  • 1 teaspoon lemon zest

Instructions

  • Preheat oven at 375°.
  • Stir together the mustard seeds, lemon juice, Dijon mustard, honey, bread crumbs, parsley, rosemary, and melted butter. Spread this mixture over the top of the rack of lamb. Place the lamb in a roasting pan and cook in the oven at 375° for 25 minutes.
  • While the lamb is cooking prepare the white bean ragout. Combine the cannellini beans, ½ cup of their reserved juices, 1 tablespoon rosemary, the soup concentrate Knorr cube and the lemon zest in a saucepan.
  • Bring the mixture to a simmer, stirring constantly. Reduce the heat to medium low and continue to simmer the ragout for 10 minutes. If the ragout becomes too thick, add 2 to 3 tablespoons of the reserved juices from the beans to restore the consistency.
  • Keep warm.
  • Remove the lamb from the oven, cover and let it rest for 5 minutes before serving.

Nutrition

Calories: 114kcal | Carbohydrates: 13g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 201mg | Potassium: 59mg | Fiber: 1g | Sugar: 2g | Vitamin A: 295IU | Vitamin C: 4.8mg | Calcium: 40mg | Iron: 1.2mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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