Mustard-Breaded Lamb Racks with Braised White Beans
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 633 |
| pro | 30 g |
| total fat | 37 g |
| sat. fat | 13 g |
| carb | 44 g |
| fibre | 10 g |
| chol | 81 mg |
| sodium | 920 mg |
| % RDI: | - |
| calcium | 14 |
| iron | 37 |
| vit A | 40 |
| vit C | 14 |
| folate | 91 |
- Portion size: 4
This easy lamb dish has rustic elegance that's perfect for entertaining. Ask your butcher for frenched racks (ones with the bones scraped clean).
Ingredients
- 2 2lamb racklamb racks, frenched (about 12 oz/375 g each)
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 2 tbsp 2tbspDijon mustard
- 1 1large clove garliccloves of garlic, minced
- 2 tsp 2tspminced fresh thyme, (or 1/2 tsp/2 mL dried)
- 2 tbsp 2tbspextra-virgin olive oil
- 3/4 cup 3/4cupfresh bread crumbs
- Braised White Beans
Preparation
Sprinkle lamb with salt and pepper. Whisk together mustard, garlic and thyme; spread over top of meat. Let stand for 30 minutes.
Meanwhile, in skillet, heat oil over medium-high heat; cook bread crumbs, stirring, for 5 minutes or until crisp and golden. Let cool slightly. Press onto lamb.
With rib ends up, press racks together to interlink bones and form “guard of honour.” Pull bases about 1 inch (2.5 cm) apart to stabilize; place on baking sheet.
Roast in 425°F (220°C) oven for about 25 minutes or until meat thermometer inserted in centre registers 145°F (63°C) for medium-rare. Let stand for 5 minutes before slicing between bones. Serve with beans.
Additional information : Tip: To make 3/4 cup (175 mL) fresh bread crumbs, whirl 2 cups (500 mL) stale cubed white bread in food processor.
Source : Canadian Living Magazine: April 2008
