Herbs Rack Of Lamb With White Bean And Rosemary Ragout

• 2 ribs each rack of lamb, frenched
• 1 tablespoon mustard seeds
• 1 tablespoon fresh lemon juice
• 2 teaspoons dijon mustard
• 1 teaspoon honey
• 1/2 cup fresh bread crumbs
• 2 tablespoons chopped parsley
• 1/8 teaspoon rosemary
• 4 teaspoons unsalted butter melted
• 15 ounces cannellini beans
• juices
• 1/2 chicken soup Knorr cube concentrate for, or vegetables soup
• 1 teaspoon lemon zest
• salt
• pepper

1. Preheat oven at 375u0b0.
2. Stir together the mustard seeds, lemon juice, Dijon mustard, honey, bread crumbs, parsley, rosemary, and melted butter. Spread this mixture over the top of the rack of lamb. Place the lamb in a roasting pan and cook in the oven at 375u0b0 for 25 minutes.
3. While the lamb is cooking prepare the white bean ragout. Combine the cannellini beans, 1/2 cup of their reserved juices, 1 tablespoon rosemary, the soup concentrate Knorr cube and the lemon zest in a saucepan.
4. Bring the mixture to a simmer, stirring constantly. Reduce the heat to medium low and continue to simmer the ragout for 10 minutes. If the ragout becomes too thick, add 2 to 3 tablespoons of the reserved juices from the beans to restore the consistency.
5. Keep warm.
6. Remove the lamb from the oven, cover and let it rest for 5 minutes before serving.

rack of lamb, mustard seeds, lemon juice, mustard, honey, bread crumbs, parsley, rosemary, butter, beans, chicken soup knorr cube concentrate, lemon zest, salt, pepper

Taken from www.yummly.com/recipe/Herbs-Rack-of-Lamb-with-White-Bean-ANd-Rosemary-Ragout-1660387 (may not work)