Photo: Emiliano Vittoriosi
Herb-crusted rack of lamb with white bean purée
16 ingredients
15 min + 35 min
Serves 4
openrecipes
Show off your cooking skills with this restaurant-style cut of lamb served on a butter bean mash
Estimated Nutrition (whole recipe, rough)
1411
Calories
82g
Protein
66g
Fat
120g
Carbs
Counts 15 of 16 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| White Bread | 1 slice (30g) white | 79 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Bean | 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
- 50g fresh white breadcrumbs or white bread, torn into small pieces
- 2 tbsp roughly chopped parsley
- 2 tbsp thyme leaves
- 2 tbsp rosemary leaves, picked from sprigs
- zest 1 lemon
- 25g grated Parmesan
- 2 tbsp olive oil , plus extra for drizzling
- 2 x 8-bone racks of lamb , well trimmed (see 'Try', below)
- 2 tbsp Dijon mustard
- 250g spinach leaves
- 400g can butter beans , drained and rinsed
- 1 garlic clove , chopped
- 6 anchovy fillets
- large rosemary sprig, leaves chopped
- juice ½ lemon
- 8 tbsp extra-virgin olive oil , the best quality you can afford
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes