Herbs Rack of Lamb with White Bean and Rosemary Ragout

Herbs rack of lamb with white beans and rosemary ragout

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Author: Giangi Townsend

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

US - Metric

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

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