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Roasted rack of lamb with roasted asparagus

A complete Easter dinner with roasted lamb, asparagus, and slices of sourdough topped with a bean and olive purée.

By The Gourmand Mom / April 20, 2011

An elegant spring meal for Easter or any other occasion.

The Gourmand Mom

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Easter is just around the corner. Children everywhere are sporting conspicuous dye-stained fingers and carry the faint aroma of boiled eggs. Their schoolwork is distracted by daydreams of the sweet treats the Easter bunny will soon deliver. Adults are counting the days until they’re released from their Lenten resolutions. And my home smells of Marshmallow Peeps and Cadbury Cream Eggs.

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The Gourmand Mom

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Traditionally, lamb and ham are popular selections for Easter dinner. For some people, Easter may be the one time a year they eat lamb. We are not those people. Around our home, lamb finds its way onto our menu on a semi-regular basis. We enjoy Greek-style lamb burgers with tzatziki sauce, shepherd’s pie, and roasted leg of lamb with fresh mint pesto. I even won a contest earlier in the year with a recipe for tender braised lamb shanks with brown-braised onions and mushrooms.

I’m so sorry adorable little lambs, but we really do appreciate your delectable contribution to our dinner table!

With Easter quickly approaching, I thought I’d share another lamb dish with you; a classic roasted rack of lamb, crusted with sweet roasted garlic, sun-dried tomatoes, and Parmesan cheese. We’ll set our perfectly roasted lamb chops aside slices of toasted sourdough topped with a white bean and kalamata olive purée and a side of roasted asparagus.

Sounds kinda fancy, right?? I promise you that it’s a cinch to make! The combination of naturally flavorful ingredients does the brunt of the work. You just need to do a little arranging and then sit back and take credit for this elegant spring meal!

White Bean and Kalamata Olive Purée

1 can cannellini beans, drained
1/2 cup kalamata olives, pitted
4-5 cloves roasted garlic*
Salt and pepper
2 slices sourdough bread, brushed with olive oil and toasted in the oven
2 tablespoons sun-dried tomatoes, chopped
Fresh parsley, chopped

*Click here to see my photo guide on roasting garlic.

Purée the beans, olives, and garlic using a blender, food processor, or immersion blender until smooth. Season with salt and pepper, as desired. Refrigerate until ready to use. To serve, spread each slice of sourdough with a generous amount of the bean purée and top with a few pieces of sun-dried tomatoes and a touch of fresh parsley.

Leftover purée makes a delicious dip or spread on veggies or bread!

Roasted Rack of Lamb with a Roasted Garlic, Sun-Dried Tomato and Parmesan Crust
Serves 2

1/4 cup seasoned bread crumbs
1/8 cup Parmesan cheese
4-5 cloves roasted garlic*
1/8 cup sun-dried tomatoes, finely diced
1 teaspoon rosemary
2 tablespoons olive oil
Salt and pepper
1 pound rack of lamb, trimmed and frenched
Olive Oil, for browning lamb
1-2 tablespoons Dijon mustard

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