Rack Of Lamb With White Beans Recipes

HERB-CRUSTED RACK OF LAMB WITH WHITE BEAN PURéE

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the breadcrumbs, herbs, zest and Parmesan into a food processor with 1 tbsp of the oil and some seasoning. Blitz until everything is finely chopped.
• Heat the remaining oil in an ovenproof frying pan. Season the lamb, then brown it well on all sides and turn off the heat. Turn the racks so that they are fat-side up, and brush liberally with the mustard (Step 1, above). Pack over the herb crust (Step 2), drizzle with a bit more oil, and roast for 25 mins until the crust is golden and the lamb is cooked - this will produce lamb that is pink in the middle but cooked all the way through. If you like your lamb rarer, roast for only 20 mins; if you like it more done, give it 5 mins more. Put the lamb on a board to rest.
• While the lamb is cooking, blitz the beans with the garlic, anchovies, rosemary, lemon juice, some seasoning and 7 tbsp olive oil (or enough to make it a smooth purée. Tip into a saucepan to gently heat.
• Wilt the spinach in the remaining olive oil in another frying pan. Once the lamb has rested, carefully carve it into chops (Step 3), trying to keep the crust intact. Divide the warm bean purée between 4 plates, add a small mound of spinach, then arrange 3 lamb chops on top of each portion. Sprinkle with stray crumbs and drizzle with a little olive oil.

NEW ZEALAND RACK OF LAMB WITH SWEET POTATO MASH AND THREE BEAN RAGOUT

Steps:

• Preheat oven to 350 degrees F.
• Drain and rinse all liquid off beans. Combine beans in a bowl and set aside. Begin cooking bacon in a saute pan. Begin roasting yams in preheated oven until soft, and remove to let cool enough to handle.
• Heat olive oil in another large saute pan for the lamb. Season the rack of lamb with salt and pepper. Place lamb into hot pan and sear meat all around.
• Remove bacon to drain on paper toweling. In same pan lightly saute onion and garlic in bacon fat until translucent. Add red wine and reduce by half.
• Place the lamb in a roasting pan and roast in the oven until done to your liking, about 15 to 20 minutes for medium rare, an internal temperature of 125 degrees F (this means that because of the 5 to 8 minutes of carryover cooking while it rests, you pull it out at 120 degrees F so it will end up at 125 degrees F for medium rare).
• When yams are cool enough to handle, peel off skin and add butter and cream and mash. Season with salt and pepper, as needed.
• Remove the lamb to a utility platter and let rest before slicing.
• Add demi-glace and tomato paste to the pan with the onion, garlic, and bacon fat, then incorporate all beans with mixture. Lower heat and simmer. Add rosemary and chives. Season with salt and pepper, to taste.
• Place sweet potatoes in the middle of a serving platter. Surround potatoes with bean ragout. Slice rack of lamb in between bones and lay over potatoes. Spoon demi-glace sauce over and serve.

ROASTED RACK OF LAMB WITH WHITE BEAN PUREE AND RED WINE REDUCTION

Steps:

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

RACK OF LAMB WITH WHITE BEANS

Steps:

• Pick over the beans, and rinse well. In large pot, combine beans with cold water to cover by 3 inches. Soak at least 4 hours or overnight. Or, for a quick-soak method, bring beans and water to a rapid simmer (but do not boil), then simmer for 2 minutes. Remove from the heat, cover and let stand for 1 hour. Drain beans, place in saucepan and add the 4 cups water. Stick clove into an onion half and add the onion halves, garlic, bay leaf and thyme to the saucepan. Bring to boil, reduce heat to low, cover partially and simmer gently until beans are tender, 1 to 1 1/2 hours. Drain beans, reserving liquid. Discard bay leaf, onion halves and clove. Preheat oven to 450°F. Place lamb, meaty side up, in shallow 2-qt baking dish. Pour in 1/2 cup of bean liquid. Roast meat until lightly browned, about 10 minutes. Remove dish from oven and reduce oven to 400°. Place lamb on cutting board. Spread mustard over the meaty side of rack. In small bowl, stir together bread crumbs, parsley, thyme, rosemary, salt and pepper. Using your hands, press bread crumb mixture into the mustard, covering meat in an even layer. Measure out 4 cups of cooked beans and arrange on bottom of baking dish to cover. (Reserve the remaining beans for another use.) Pour in 2 cups of bean liquid. Set lamb, crumb-coated side up, on the top of the beans. Roast lamb until meat springs back to touch or until instant-read thermometer inserted into thickest part of meat registers 130° to 135°F for medium-rare or 140° to 150°F for medium, about 15 minutes for medium-rare or 20 minutes for medium. Remove from the oven, transfer the lamb to cutting board, tent loosely with aluminum foil. Let rest for 10 minutes.

LAMB CHOPS WITH WHITE BEANS AND GREMOLATA

Steps:

• Preheat oven to 400°F.
• Pat lamb chops dry and season with salt and pepper. Lightly spray a large shallow flameproof casserole or heavy ovenproof skillet (about 12 inches in diameter) with vegetable oil and heat over moderately high heat until hot but not smoking. In casserole brown lamb chops about 1 1/2 minute on each side and tranfer to a plate. Add onion to casserole and cook, stirring, over moderately low heat until softened. Add tomatoes, garlic, and rosemary and cook over moderate heat, stirring, 1 minute. Stir in broth and beans and simmer, stirring occasionally, 3 minutes.
• Arrange lamb chops on top of bean mixture and roast, uncovered, in middle of oven 5 minutes for medium-rare. Let lamb chops and bean mixture stand, loosely covered, 5 minutes. Transfer lamb chops to another plate and toss bean mixture with gremolata.
• Serve lamb chops with beans.

LEG OF LAMB WITH WHITE BEANS

Steps:

• Rinse and drain beans. In a 6-quart kettle, combine beans with 6 cups cold water. Bring to boiling; reduce heat and simmer 2 minutes. Cover; remove from heat; let stand 1 hour. Drain beans, reserving lequid. Measure liquid. Add water to make 2 quarts.
• Return beans and their liquid to kettle; bring to the boil. Reduce heat and cover; simmer gently for 1 hour, or just until beans are tender but not mushy. Place beans in colander and drain. Preheat oven to 325°F.
• Peel 1 clove of the garlic, and crush in garlic press.
• Heat butter in large skillet; saute sliced onion and crushed garlic until golden -- about 10 minutes.
• In shallow roasting pan, combine cooked beans, onion mixture, 1/2 teaspoon rosemary, 1/2 teaspoon thyme, 2 teaspoons salt, the pepper and tomatoes; mix well.
• Pat lamb dry with paper towels; trim off most of the fat. Using a paring knife, make 6 small slits in in flesh. Peel 2 cloves garlic; cut into slivers; insert slivers of garlic in each slit in surface. Sprinkle lamb with the remaining rosemary, thyme and salt.
• Arrange leg of lamb on top of beans; insert meat thermometer into the meatiest part of leg -- do not let it rest against the bone.
• Roast, uncovered, 3 to 3 1/2 hours, or to 175°F on meat thermometer, for well done. Roast 20 minutes less for medium-well or pink.
• To serve: Remove lamb to heated platter or carving board. Allow roast to stand about 20 minutes before carving for easier slicing. With long, sharp knife, cut long, thin, flat slices from leg. Spoon beans around lamb. Garnish with parsley.