Tested till perfect Mustard-Breaded Lamb Racks with Braised White Beans

Mustard-Breaded Lamb Racks with Braised White Beans

This easy lamb dish has rustic elegance that's perfect for entertaining. Ask your butcher for frenched racks (ones with the bones scraped clean).

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2008

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 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
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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.

Nutritional Information Per serving: about

cal 633 pro 30g total fat 37g sat. fat 13g
carb 44g fibre 10g chol 81mg sodium 920mg

% RDI:

calcium 14 iron 37 vit A 40 vit C 14
folate 91
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