Roasted Rack of Lamb with Caramelized Leek, Spinach, & White Bean Gratin

MEAL KIT CONTENTS:

12 oz rack of lamb

8 oz breadcrumb blend for lamb*

2 oz Dijon mustard

1 can organic cannellini beans 

4 oz leeks 

Garlic onion blend 

4 oz diced tomatoes 

½ lemon

Parsley 

4 oz chicken stock

4 oz gruyere cheese 

4 oz Zesty Mint sauce*

*Mint sauce: mint, apple cider vinegar, sugar

Breadcrumb blend for lamb: ½ cup fresh bread crumbs, 2 tablespoons minced garlic, 2 tablespoons chopped fresh rosemary, salt, pepper, olive oil

 

KITCHEN ITEMS NEEDED:

Oven proof skillet

Tongs

Foil 

Meat thermometer (optional)

Large skillet

Wooden spoon

Box grater/zester 

Oven proof dish 

Roasted Rack of Lamb with Caramelized Leek, Spinach, & White Bean Gratin

Regular price
$40.00
Sale price
$40.00

NUTRITIONAL INFORMATION (per serving)

Calories................... 781kcal

Carbohydrates........ 22g

Fat........................... 48g

Sodium.....................981g

Protein...................... 32g

*Approximate Values Based On My Fitness Pal


    PREPPING INSTRUCTIONS

    Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position

    Season lamb generously with salt and pepper


      COOKING INSTRUCTIONS

      Step 1: Prepare Lamb

      Heat 2 tablespoons olive oil in a large heavy oven-proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.

      Step 2: Roast Lamb

      Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 25 minutes for medium rare (120 – 130 degrees with a thermometer) or longer for desired doneness.

      Step 3: Prepare bean gratin

      Wash and cut leeks into small bite size pieces, including both the green and white parts.

       In a large skillet, heat a drizzle of olive oil over medium high heat. Add leeks and onion/garlic blend, cooking for 7-10 minutes until leeks are tender.

      Open and drain cannellini beans.

      Add cannellini beans, diced tomatoes, lemon zest, chicken stock and parsley and cook until beans are creamy, about 10 minutes. Season with salt and pepper.

      Step 4: Check on lamb

      Once lamb is done, remove from oven, cover with foil for 15 minutes to rest.

      Step 5: Finish gratin

      Place bean mix in oven proof dish and top with gryere cheese. Bake for 10 minutes until bubbly.

      Step 6: To serve

      Cut rack into individual ribs. Divide bean mixture into bowls, serve with lamb and drizzle with Zesty mint sauce.