Herbs Rack Of Lamb With White Bean And Rosemary Rag

Name: Herbs Rack Of Lamb With White Bean And Rosemary Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ribs each rack of lamb, frenched; 1 tablespoon mustard seeds; 1 tablespoon fresh lemon juice; 2 teaspoons dijon mustard; 1 teaspoon honey; 1/2 cup fresh bread crumbs; 2 tablespoons chopped parsley; 1/8 teaspoon rosemary; 4 teaspoons unsalted butter melted; 15 ounces cannellini beans; juices; 1/2 chicken soup Knorr cube concentrate for, or vegetables soup; 1 teaspoon lemon zest; salt; pepper

Servings: persons

2 ribs each rack of lamb, frenched
1 tablespoon mustard seeds
1 tablespoon fresh lemon juice
2 teaspoons dijon mustard
1 teaspoon honey
1/2 cup fresh bread crumbs
2 tablespoons chopped parsley
1/8 teaspoon rosemary
4 teaspoons unsalted butter melted
15 ounces cannellini beans
juices
1/2 chicken soup Knorr cube concentrate for, or vegetables soup
1 teaspoon lemon zest
salt
pepper

1
Preheat oven at 375u00b0.
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 375u00b0 for 25 minutes.
3
While the lamb is cooking prepare the white bean ragout. Combine the cannellini beans, 1/2 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.

351

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 ribs each rack of lamb, frenched, 1 tablespoon mustard seeds, 1 tablespoon fresh lemon juice, 2 teaspoons dijon mustard, and more.

Yes, Herbs Rack Of Lamb With White Bean And Rosemary Ragout falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Herbs Rack Of Lamb With White Bean And Rosemary Ragout

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions