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Herb and Lemon-Encrusted Lamb with Leeks and Borlotti Beans

Herb-encrusted lamb racks served with sautéed leeks, borlotti beans, and a rich red wine reduction sauce.

LambMain CourseHigh ProteinSpecial Occasion
Estimated Nutrition
Calories
783.2
kcal / serving
3132.8 kcal total
Carbs
52.7g
per serving
210.8 g total
Fat
42.1g
per serving
168.2 g total
Protein
48.6g
per serving
194.4 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
3
tsp
Dijon Mustard
Dairy
50
g
Butter
25
g
Butter
for sauce
Fruits
40
g
Lemon Rind
grated
GrainsCereals
200
g
Ciabatta
roughly torn
LegumesPulses
400
g
Borlotti Beans
canned, rinsed and drained
Liquids
150
ml
Red Wine
110
ml
Chicken Stock
Meat
2
piece
Lamb Rack
4 bones each, bones removed
NutsSeeds
1
bunch
Parsley
fresh
1
bunch
Basil
fresh
1
count
Salt
to taste
1
count
Black Pepper
freshly ground, to taste
1
bunch
Flat leaf Parsley
small bunch, leaves only
OilsFats
1
tbsp
Olive Oil
Other
40
g
Black Olive
pitted and roughly chopped
Seafood
40
g
Anchovy
Vegetables
40
g
Caper
rinsed
40
g
Onion
roughly chopped
2
piece
Leek
finely sliced
500
g
Mashed Potato
for serving

Method

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