Mustard-Breaded Lamb Racks with Braised White Beans

Author: Canadian Living

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

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2008

Ingredients

  • 2 lamb racks frenched (about 12 oz/375 g each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons Dijon mustard
  • 1 clove garlic minced
  • 2 teaspoons minced fresh thyme (or 1/2 tsp/2 mL dried)
  • 2 tablespoons extra-virgin olive oil
  • 3/4 cups fresh bread crumbs
  • Braised White Beans

Method

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.

Nutritional facts Per serving: about

  • Sodium 920 mg
  • Protein 30 g
  • Calories 633.0
  • Total fat 37 g
  • Cholesterol 81 mg
  • Saturated fat 13 g
  • Total carbohydrate 44 g

%RDI

  • Iron 37.0
  • Fibre 0.0
  • Folate 91.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 14.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 40.0
  • Vitamin C 14.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mustard-Breaded Lamb Racks with Braised White Beans

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