Roasted Rack of Lamb with White Bean Puree and Red Wine Reduction

Herb-crusted roasted rack of lamb is served with a creamy white bean puree and a red wine reduction in this tasty dish that's fancy enough for special occasions.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 695 Calories

Ingredients

• 2 tablespoons olive oil
• 1 teaspoon salt, or to taste
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons minced garlic
• 4 cloves garlic, minced
• 1 stalk celery, chopped
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 3 tablespoons olive oil, divided
• 1 tablespoon Dijon mustard
• 3 tablespoons salted butter
• 2 medium tomatoes, chopped
• 1 (750 milliliter) bottle Cabernet Sauvignon
• 1 medium Granny Smith apple, cored and chopped
• 1 (14.5 ounce) can great northern beans, drained
• 1 tablespoon dry white wine, or to taste
• 2 (8 bone) racks lamb, trimmed and frenched
• 0.25 cup salted butter
• 0.5 cup balsamic vinegar
• 0.5 cup fresh bread crumbs
• 0.25 teaspoon black pepper, or to taste

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (230 degrees C).

Step 2

Heat olive oil for red wine reduction in a large saucepan over medium heat. Add onion and celery; saute until slightly brown, 8 to 10 minutes. Add Cabernet, tomatoes, apple, vinegar, butter, and garlic; simmer until sauce has reduced and is thick enough to coat the back of a spoon, 15 to 30 minutes. Strain and keep warm.

Step 3

At the same time, combine beans, butter, and garlic for bean puree in a small saucepan over medium heat. Cook for about 25 minutes, then puree with an immersion blender, adding white whine to thin if needed.

Step 4

Combine bread crumbs, 2 tablespoons olive oil, garlic, rosemary, mustard, 1 teaspoon salt, and 1/4 teaspoon pepper in the bowl of a food processor; pulse gently until blended.

Step 5

Heat remaining 1 tablespoon oil in an oven-proof skillet over high heat. Season lamb with salt and pepper and sear racks on both sides until browned, about 3 minutes per side. Coat racks liberally with bread crumb mixture.

Step 6

Transfer to the preheated oven and cook until an instant-read thermometer inserted into the center reads at least 145 degrees F (68 degrees C), 12 to 15 minutes. Allow racks to rest before cutting into 2-rib servings.

Step 7

Place ribs in the center of serving plates. Drizzle reduction sauce on and around the ribs and spoon the bean puree into slight mounds on 3 sides outside the reduction.