Best New Zealand Rack Of Lamb With Sweet Potato Mash And Three Bean Ragout Recipes

New Zealand Rack of Lamb with Sweet Potato Mash and Three Bean Ragout image

Provided by Robert Irvine : Food Network

Time 2h

Yield 6 servings

Number Of Ingredients 18

1 (16-ounce) can dark red kidney beans
1 (16-ounce) can white kidney beans
1 (16-ounce) can black beans
4 ounces bacon, cut into 1-inch pieces
4 pounds sweet potatoes or yams
1/8 cup olive oil
4 pounds domestic rack of lamb, left whole with silver skin removed
Salt
Freshly ground black pepper
1 small red onion, chopped fine
3 cloves garlic, chopped fine
1/2 cup dry red wine
1/2 pound butter (2 sticks)
1/4 cup cream
1 1/2 cups demi-glace (brown sauce)
2 tablespoons tomato paste
2 sprigs fresh rosemary
2 tablespoons finely chopped fresh chives

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.

Grilled New Zealand Lamb Rack image

Provided by Ming Tsai

Categories main-dish

Yield 4 servings

Number Of Ingredients 9

1 tablespoon black peppercorns, plus ground pepper
1/4 cup Dijon mustard
1/4 cup soy sauce
1/2 cup red wine
2 sprigs thyme
1/4 cup finely chopped garlic
1/2 cup canola oil
2 lamb racks, about 1 pound each, chine bone removed
2 tablespoons chopped chives, for garnish

Steps:

In a small dry skillet, heat the peppercorns over medium heat until fragrant, 4 to 6 minutes. Transfer to a pan large enough to hold the racks and add the mustard, soy sauce, red wine, thyme, garlic, and oil. Mix, add the racks, and turn to coat them. Marinate in the refrigerator, turning occasionally, at least 8 hours and preferably overnight. Prepare an outdoor grill or preheat the broiler. Season the lamb with the salt and pepper and grill over high heat, or broil, turning once, until brown and crisp, 12 to 15 minutes. Let rest 3 minutes before slicing.