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).
Servings: 4
Ingredients:
| 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% |
-
2 racks of lamb, frenched (about 12 oz/375 g each)
1/4 tsp (1 mL) each salt and pepper
2 tbsp (25 mL) Dijon mustard
1 large clove garlic, minced
2 tsp (10 mL) minced fresh thyme (or 1/2 tsp/2 mL dried)
2 tbsp (25 mL) extra-virgin olive oil
3/4 cup (175 mL) fresh 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.
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
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