Bread Crumb-Crusted Rack of Lamb with White Beans
For a special occasion, rack of lamb is as easy to make as it is elegant. Ask the butcher to french the bones, that is, scrape off any meat and fat from the top 1 1/2 inches of each bone. To keep the meat juicy, it is first browned at a high temperature, then coated with a flavorful crust and roasted at a lower temperature. Cannellini beans, cooked in the roasting pan under the meat, come out creamy and aromatically seasoned. Leftover beans pureed and mixed with fresh herbs make a good spread for crostini.
Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| White Bread | 1 slice (30g) white | 79 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Cannellini Bean | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups dried cannellini beans
- 4 cups water
- 1 whole clove
- 1 yellow onion, halved
- 4 garlic cloves, smashed
- 1 bay leaf
- 1/2 tsp. dried thyme
- 1 rack of lamb, 8 ribs or about 2 lb., trimmed of any fat and frenched (see note above)
- 2 Tbs. Dijon mustard
- 1/2 cup fresh white bread crumbs (from about 2 slices)
- 2 Tbs. chopped fresh flat-leaf parsley
- 1 Tbs. chopped fresh thyme
- 1 tsp. finely chopped fresh rosemary
- 1/2 tsp. kosher salt
- 1/8 tsp. freshly ground pepper