Roasted lamb will always impress and this herbed version is perfect for springtime. In the recipe below, a rack of lamb is rubbed with a combination of mustard and tarragon. Roasted in the oven, it becomes crispy on the outside and tender on the inside. Cook butter beans on the stovetop while you wait, and this meal will come together in a snap.
For the most beautiful presentation, ask your butcher to "french" the rack of lamb for you. Frenching means that the leftover fat and sinew will be removed from the bones, leaving them clean enough to handle. Each guest will have a double chop, but you can also carve the rack into lollipops, easy to pick up and enjoy with your fingers!
Low carb roasted tarragon lamb with butter beans
8
10 minutes
35 minutes
45 minutes
2 cloves garlic, minced
1/2 cup Dijon mustard
2 tablespoons chopped fresh tarragon
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 racks of lamb, frenched (2 pounds each)
2 15-ounce cans butter beans, rinsed
1 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preheat the oven to 450°F.
In a bowl, combine the garlic, mustard, tarragon, salt, pepper, and olive oil. Pat the racks of lamb dry and slather the fat side evenly with the mustard mixture.
Roast the racks of lamb for 25 minutes. Remove from the oven, tent with foil, and allow to stand for 10 minutes.
Meanwhile, heat the butter, beans, salt, and pepper in a saucepan. Cook until heated through.
Carve the lamb. Serve on heated plates with the butter beans.