provided by Ken Frank, chef at La Toque
2 lamb racks, “frenched” 8 bones each
2 heads garlic
3 TB olive oil
2 cups dry Great White Northern Beans
¾ cup Diced tomato
½ Cup diced onion
Sprig of fresh Thyme
1 ½ qts vegetable stock
fresh ground white pepper
1. To candy the garlic - Cut unpeeled heads of garlic in half sideways, toss in a small mixing bowl with 3 TB olive oil, season with salt and fresh ground pepper and transfer all to a baking dish. Seal tightly with Aluminum foil and bake for 90 minutes at 300 degrees until the garlic is tender and light golden brown. Remove from oven and allow to cool. Remove the morsels of candied garlic from their skins with a cocktail fork. Set aside. Save the delicious garlic infused oil for the beans!
2. To make the white bean ragout- In a medium saucepan, sauté the diced onion in the garlic oil until it just begins to brown. Add the diced tomato, white beans, candied Garlic, vegetable stock and thyme and a good pinch of salt and fresh ground pepper. Bring to a simmer and cook gently for 2 ½ hours until the beans are tender and have absorbed almost all of the broth. Verify seasoning and reserve.
3. To roast the lamb- Turn up the oven to 450 degrees. Season the lamb racks with salt and fresh ground pepper, brush with olive oil and sear in a large sauté pan until golden brown, about 3 minutes. Transfer to hot oven and roast for approximately another 14 minutes until medium rare. Remove Lamb from oven and allow to rest, lightly covered with aluminum foil for 10 minutes before slicing, so the meat will be an even pink from edge to edge. (this is the key to success)
4. To serve- Slice each lamb rack into 8 chops, spoon the Bean ragout into warm soup plates and arrange lamb on top. Makes 4 generous portions.
screw cap wine