Rack Of Lamb With Heirloom Bean Ragout
|Dried anasazi beans||1⁄4 Cup (4 tbs)|
|Dried palomino beans||1⁄4 Cup (4 tbs)|
|Dried rattlesnake beans||1⁄4 Cup (4 tbs)|
|Unsalted butter||5 Tablespoon|
|Yellow onion||1 Medium, julienned|
|Red onion||1 Medium, julienned|
|Chopped garlic||1 Tablespoon|
|Veal demiglace/Chicken stock||2 Cup (32 tbs)|
|Frenched lamb racks||48 Ounce (4 pieces, 12 ounce each)|
|Freshly ground black pepper||To Taste|
|Olive oil||2 Tablespoon (adjust quantity as needed)|
|Pomegranate molasses||1 Cup (16 tbs)|
|Chopped fresh herbs||2 Ounce (1 cup, such as thyme, rosemary, sage or marjoram)|
Place each of the beans in separate bowls, cover them with water, and refrigerate them overnight.
In separate saucepans, cook the beans until they're tender, 1 to 2 hours.
It is important to keep them separate because they have different cooking times.
Drain the beans and keep them warm.
Preheat a grill or oven to 400°F, or a broiler, depending on how you want to cook the lamb.
If you choose to use an oven, be sure to also preheat the pan you will use to cook your lamb.
Heat 2 tablespoons of the butter in a large skillet or saute pan over medium heat.
When the butter starts to bubble, add the onion and saute until it's caramelized, or brown.
Add the garlic and beans and toss them in the skillet.
Add the demiglace and simmer to reduce the sauce until it coats the back of a spoon.
Generously season the lamb with salt, pepper and a touch of the oil.
Place it on the preheated cooking surface and cook to an internal temperature of 122°F.
Remove and allow the meat to rest at room temperature, but no longer than 8 minutes.
Coat the lamb with the molasses, allowing a crust to form.
Stir the remaining butter into the bean mixture to thicken the sauce, and season with the fresh herbs, salt, and pepper.
Pile the beans in the center of a plate.
Cut the lamb into chops and place them decoratively around the beans and serve immediately.