Herb Panko Crusted Rack Of Lamb Recipe
Rack of lamb with cannellini beans and rosemary au jus
Ingredients
- 1/4 cup olive oil
- 2 garlic cloves, crushed
- 1/4 cup diced shallots
- 1/4 cup fresh rosemary, stems removed, loosely packed
- 1 tablespoon whole black peppercorns
- 1 bay leaf
- 1 cup cabernet sauvignon
- 1 cup beef stock
- 2 tablespoons unsalted butter Coarse salt, freshly ground black pepper, to taste
- 3/4 cup panko bread crumbs
- 2 tablespoons minced fresh rosemary
- 3 tablespoons minced fresh parsley
- 3 garlic cloves, minced
- 3 cups dried cannellini or great northern beans
- Ham hocks, about 1 pound
- 1 leek, trimmed
- 1 bay leaf
- 6 sprigs fresh thyme
- 4 whole black peppercorns
- 5 cups water
- 1/2 large yellow onion, quartered
- 3 garlic cloves
- 1/4 cup olive oil or butter
- 3 garlic cloves
- 1 carrot, diced
- 1 1/2 stalks celery, diced
- 1 small white onion, diced
- 1 red pepper, diced
- 1 yellow pepper, diced
- 3 cups prepared cannellini beans (from above recipe)
- 6 slices bacon, diced
- Cooked ham hock meat (about 1/2 cup)
- 4 cups beef stock
- 1 herb bouquet (3 stems fresh rosemary and 5 sprigs fresh thyme tied together with kitchen string)
- Coarse salt, freshly ground black pepper, to taste
- 2 racks of lamb, (16 ribs total)
- Coarse salt, freshly ground black pepper
- 2 tablespoons olive oil
- 4 tablespoons Dijon mustard
- 8 tablespoons prepared bread crumbs (recipe above)
- 8 tablespoons crumbled feta cheese 1 cup micro-greens rainbow mix, optional Rosemary jus, for serving
Rosemary Au Jus
Bread Crumbs
Cannellini Beans for Cassoulet
Cannellini Bean Stove-Top Cassoulet
Lamb
Instructions
- Heat oil in small saute pan over medium heat.
- Add garlic, shallots, rosemary, peppercorns, bay leaf, and wine.
- Cook until reduced by half, about 15 to 20 minutes.
- Add beef stock and continue to simmer for 10 minutes.
- Remove from heat and strain through fine sieve. Discard solids.
- Return liquid to pan.
- Add butter 1 tablespoon at a time over low heat, whisking well. Season to taste.
- Allow to cool completely then place in an air-tight container and refrigerate several hours.
- About 30 minutes before serving, reheat over low heat.
- Preheat oven to 375°F.
- Cover baking sheet with foil.
- Mix all ingredients in small bowl.
- Transfer crumbs to sheet and bake until golden brown, 8 to 10 minutes.
- Watch carefully to prevent burning.
- Remove from oven and cool.
- Place in air-tight container until ready to serve.
- Rinse beans, place in large bowl, cover with water and soak for several hours or overnight.
- When ready to cook, preheat oven to 400°F.
- Place ham hocks on sheet tray or pan.
- Roast until tender and caramelized, about 25 minutes.
- Remove from oven and allow to cool.
- Slice meat off bone and finely chop for later use in cassoulet. Reserve bones.
- Wrap leek (white and green parts), bay leaf, thyme, and peppercorns in cheesecloth.
- Place drained beans, water, onions, garlic, leek sachet, and ham hock bones in large pot.
- Add more water if necessary to cover all ingredients. Bring to boil then reduce heat to simmer.
- Cook until beans are tender, about 25 minutes. Strain beans through sieve and set aside, reserving broth.
- Discard bones and cheesecloth with ingredients.
- Heat oil in medium stockpot over medium heat.
- Add garlic, carrot, celery, onion, red and yellow peppers, and beans, stirring frequently.
- Cook until vegetables are lightly browned.
- Add bacon and ham hock meat and cook for 5 minutes.
- Add beef stock and herb bouquet and bring to a boil.
- Reduce heat to low and cook about 45 minutes.
- Season with salt and pepper. Keep warm until ready to serve.
- Preheat oven to 350°F.
- Season lamb with salt and pepper.
- Cut each rack in half.
- Pour olive oil into large oven-proof sauté pan over medium-high heat.
- Place lamb fat-side down in sauté pan and sear all sides, about 5 to 7 minutes.
- Transfer lamb to oven and cook until desired temperature, 145°F for well done, about 115°F to 120°F for medium rare. (Notes: If lamb cooked to a medium rare preference, this item may contain raw or undercooked ingredients. Consuming raw or undercooked meats, seafood, shellfish or eggs may increase your risk of food borne illness.)
- Remove lamb from oven, cover immediately with foil, and allow to rest for 7 to 10 minutes.
- Slice each half rack into 2, 2-rib pieces.
- To serve, spoon 1/2 cup beans in bottom of each serving bowl.
- Drizzle rosemary au jus around beans.
- Brush mustard on fat side of lamb, press into bread crumbs and place 2 pieces of lamb on top of each serving of beans, one slightly crossing over the other.
- Repeat with remaining bowls.
- Sprinkle feta cheese on lamb and top with pinch of micro greens, if desired.
- Serve immediately.
Rosemary au jus
Bread Crumbs
Cannellini beans
Stove-top cassoulet
Lamb