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

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This is a dish that my wife made for us on Valentine's Day one year. It was the best lamb that I've ever tasted. I added the red wine reduction for even more awesomeness! I serve with roasted Brussels sprouts.

Prep Time:
20 mins
Cook Time:
55 mins
Total Time:
1 hr 15 mins
8 servings


Red Wine Reduction:

  • 2 tablespoons olive oil

  • 1 medium onion, chopped

  • 1 stalk celery, chopped

  • 1 (750 milliliter) bottle Cabernet Sauvignon

  • 2 medium tomatoes, chopped

  • 1 medium Granny Smith apple, cored and chopped

  • ½ cup balsamic vinegar

  • 3 tablespoons salted butter

  • 3 cloves garlic, chopped

White Bean Puree:

  • 1 (14.5 ounce) can great northern beans, drained

  • ¼ cup salted butter

  • 4 cloves garlic, minced

  • 1 tablespoon dry white wine, or to taste

Rack of Lamb:

  • ½ cup fresh bread crumbs

  • 3 tablespoons olive oil, divided

  • 2 tablespoons minced garlic

  • 2 tablespoons chopped fresh rosemary

  • 1 tablespoon Dijon mustard

  • 1 teaspoon salt, or to taste

  • ¼ teaspoon black pepper, or to taste

  • 2 (8 bone) racks lamb, trimmed and frenched


  1. 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.

  2. 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.

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

  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.

  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.

  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.

  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.

Nutrition Facts (per serving)

695 Calories
47g Fat
24g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 695
% Daily Value *
Total Fat 47g 60%
Saturated Fat 19g 97%
Cholesterol 124mg 41%
Sodium 520mg 23%
Total Carbohydrate 24g 9%
Dietary Fiber 4g 14%
Total Sugars 7g
Protein 27g
Vitamin C 8mg 42%
Calcium 88mg 7%
Iron 3mg 19%
Potassium 747mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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