French · Dinner
French Roast Rack of Lamb with Herbs (High-Protein)
French roast rack of lamb studded with garlic and herbs, paired with a lentil ragout and roasted cannellini beans finished with a Dijon and herb crust, red wine jus, and roasted garlic. Savoury, rich plate with pistachios for textural contrast and extra protein.
$10
20 minsPrep
25 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
681Calories
52.1gProtein
33.8gFat
39.2gCarbs
3.2gSugar
10.2gFiber
1102mgSodium
164mgChol
12.8gSat Fat
958mgPotassium
113mgCalcium
6.9mgIron
2.8mcgVitamin B12
5mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat the lamb rack dry and season all over with salt and black pepper; let it sit at room temperature for 10 minutes.
2
Sear
Heat the olive oil in a heavy skillet over high heat and sear the lamb rack fat-side down for 2 minutes until deeply browned, then sear the remaining sides for 1 minute each.
3
Build
Mince the garlic and chop the rosemary and thyme, then mix with Dijon mustard and panko breadcrumbs and press firmly onto the lamb rack fat side.
4
Roast
Transfer the rack and whole garlic clove to a roasting tray and roast at 425F (220C) for 12 to 15 minutes until the internal temperature reads 130F (54C) for medium-rare.
5
Rest
Move the rack to a board and rest, loosely tented with foil, for 10 minutes.
6
Simmer
Chop the shallot and sweat in butter over medium heat for 2 minutes, then stir in the cooked lentils, beans, stock, and red wine and simmer for 5 minutes until reduced by half.
7
Finish
Chop the pistachios and stir into the ragout off the heat to keep them crunchy.
8
Plate
Spoon the ragout onto a warm plate, slice the lamb rack into chops between the bones, lean the chops against the ragout, and place the roasted garlic clove alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 19 oz270g, a small bone-in rack, about 4 ribs lamb rack
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fresh rosemary
- 2 tbsp2 tbsp fresh thyme
- 2 tbsp2 tbsp Dijon mustard
- 2 tbsp2 tbsp olive oil
- 4 tbsp4 tbsp panko breadcrumbs
- 1 1/2 cup260g cooked lentils, cooked
- 2/3 cup65g cooked, about a third of a 15oz can, drained cannellini beans
- 4 tbsp30g pistachios
- 1/2 cup120ml beef stock
- 2 tbsp30ml red wine
- 11 small shallot
- 2 tsp2 tsp butter
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 22 small garlic clove, whole, for roasting
