Herbs Rack of Lamb with White Bean and Rosemary Ragout

  • 35 mins total
  • 10 mins prep
  • 25 mins cook
  • serves 4 
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IntroductionSkip To The Recipe

Herbs rack of lamb with white bean and rosemary ragout.

Trying to add a new flavor during the week is rather challenging but not impossible. As you may have notice we are not beans eaters in our family, and as lamb was on the dinner menu, I wanted to prepare alongside something new. Browsing thru some old French cookbooks, I often saw lamb prepared with beans. Why not give it a try.
The white bean recipe last night  was a combination of three recipe books and created as I was looking at my 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 prepared.
Great family dish, enjoyed by all and no left overs.

Giangi's Kitchen Signature

 

Nutrition Facts
Herbs Rack of Lamb with White Bean and Rosemary Ragout
Amount Per Serving
Calories 114 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Cholesterol 10mg 3%
Sodium 201mg 8%
Potassium 59mg 2%
Total Carbohydrates 13g 4%
Dietary Fiber 1g 4%
Sugars 2g
Protein 3g 6%
Vitamin A 5.9%
Vitamin C 5.8%
Calcium 4%
Iron 6.6%
* Percent Daily Values are based on a 2000 calorie diet.
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Herbs Rack of Lamb with White Bean and Rosemary Ragout

  • 35 mins total
  • 10 mins prep
  • 25 mins cook
  • serves 4 

Ingredients

Original recipe yields 4 servings

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  • 2 frenched rack of lamb - 8 chops
  • 1 tablespoon mustard seeds
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1 teaspoon honey
  • 1/2 cup fresh bread crumbs
  • 2 tablespoons parsley chopped
  • 1/8 teaspoon fresh rosemary
  • 4 teaspoons melted unsalted butter
  • 1 15 ounces can drained and juice reserved cannellini beans
  • 1/2 cube chicken or vegetables soup Knorr cube concentrate
  • 1 teaspoon zest lemon

Instructions

  1. Preheat oven at 375°.

  2. 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.

  3. 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.

  4. 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.

  5. Keep warm.

  6. Remove the lamb from the oven, cover and let it rest for 5 minutes before serving.

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