LAMB: This is first of a few recipes in cooking lamb racks.

RACK OF LAMB WITH BEAN RAGOUT AND LAMB JUS:



2 x 10-14 oz. lamb racks

8 tbsp. lamb stock; see recipe

cooking oil

salt and pepper


bean ragout:

1 carrot, peeled and chopped
1 large onion, chopped
4 shallots, chopped
1 clove garlic, chopped
4 tbsp. butter
4 cups chicken stock
1 lb. fresh cranberry beans, shelled , or other beans as preferred
6 sprigs thyme + 1 sprig rosemary
1 bay leaf
2 tbsp. tomato paste
salt and pepper



To make bean ragout: Melt butter in a large skillet over medium heat and cook carrots, onion, shallots and garlic for 3-4 minutes. Add tomato paste and mix in well. Tie herbs together with kitchen string and add it into the pan together with the beans and the chicken stock. Cook mixture without cover, until liquid is reduced by two-thirds. Add salt and pepper to taste. Allow beans to cool down and absorb the cooking liquid and seasoning during cooling.

Preheat oven to 400 degrees F. In a heavy skillet over high heat, heat 2 tbsp. oil until hot. Sear lamb racks, fats side down, for a few minutes until browned and add salt and pepper to taste. Transfer lamb to a rack in roasting pan. Roast for about 8-10 minutes. Let rest for 5 minutes; then slice each rack into 3 chops for serving.

To make lamb jus: Take out 8 tbsp. of lamp stock and bring it to a simmer in a small saucepan. Cook uncovered until liquid is reduced to 4 tbsp.

To serve: Arrange bean ragout on a heated serving plate. Place 3 lamb chops on top of beans decoratively and drizzle lamb jus around to serve.





LAMB STOCK:



6 lamb bones

2 veal bones

trimmings from 4 lamb racks**

trimming from 2 veal racks**

2 onions, cut into large chunks

3 carrots, cut into large chunks

2 cloves garlic, crushed

4 sprigs thyme

10 whole peppercorns

1 tbsp oil


** trimmings of racks and bones are available at the butcher’s shop**.


In a large heavy-bottomed stock pot, heat 1 tbsp. oil over medium high heat, brown bones and trimmings without stirring, in batches if necessary, until they are well browned. Remove with tongs and set aside. Add vegetables to pan and cook until they are caramelized. Arrange bones and trimmings on top of vegetables and pour in 10 quarts of water.

Bring to a steady simmer and skim off the foam that rises to the top. Add thyme, garlic and peppercorns. Cook stock for 5 hours. Turn off heat and let the mixture sit for 30 minutes. Strain through a fine cheesecloth. Chill and refrigerate until needed.