Roasted Rack of Lamb With Caramelised Leek, Spinach & White Bean Gratin

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

fresh ingredients


  • 12 oz
    rack of lamb
  • 8 oz
    breadcrumb blend
  • 2 oz
    Dijon mustard
  • 14 oz
    organic cannellini beans
  • 1 oz
    garlic onion blend
  • 4 oz
    diced tomatoes
  • 12
  • 1 oz
  • 4 oz
    chicken stock
  • 4 oz
    gruyere cheese
  • 4 oz
    Zesty mint sauce

Kitchen Items Needed

Ovenproof skillet



Meat thermometer (optional)

Large skillet

Wooden spoon

Box grater/zester 

Oven proof dish

cook along



Preheat oven to 450° F (230 degrees C). Move oven rack to the centre position;

Season lamb generously with salt & pepper; 

Zest lemon;

Finely chop parsley;

Open & drain cannellini beans.

1Prepare Lamb

Heat 2 tablespoons olive oil in a large heavy ovenproof 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 mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.

2Roast Lamb

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

3Prepare Bean Gratin

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

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

Open & drain cannellini beans. 

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

4Check on Lamb

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

5Finish Gratin

Place bean mix in ovenproof dish & top with gruyere cheese. Bake for 10 minutes until bubbly. 

6To Serve

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