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Rack of Lamb with Bean Gratin

Pan-seared herb-crusted lamb racks served alongside a creamy flageolet bean gratin topped with golden parmesan breadcrumbs.

LambMain CourseHigh ProteinRoast
Estimated Nutrition
Calories
1063.1
kcal / serving
4252.4 kcal total
Carbs
45.1g
per serving
180.2 g total
Fat
71.1g
per serving
284.5 g total
Protein
60.7g
per serving
242.8 g total
Cook Time
45
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
30
g
Dijon Mustard
Dairy
125
g
Crème Fraîche
100
g
Parmesan
grated
30
g
Butter
melted
GrainsCereals
225
g
Breadcrumbs
fresh
50
g
Breadcrumbs
fresh, for topping
LegumesPulses
800
g
Flageolet Beans
canned, rinsed and drained
Meat
2
piece
Lamb
seven-rib racks, French-style
NutsSeeds
25
g
Parsley
fresh, chopped
25
g
Tarragon
fresh, chopped
25
g
Rosemary
fresh, chopped
25
g
Thyme
fresh, chopped
1
clove
Garlic
crushed
1
pinch
Salt
for seasoning
1
pinch
Black Pepper
freshly ground, for seasoning
2
clove
Garlic
crushed
OilsFats
50
ml
Olive Oil
for herb crust
1
splash
Olive Oil
for frying
15
ml
Olive Oil
for vegetables
Vegetables
1
piece
Shallot
finely chopped
2
stalk
Celery
chopped
1
piece
Carrot
finely chopped

Method

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