ROASTED RACK OF LAMB WITH WHITE BEAN PUREE AND RED WINE REDUCTION

Roasted Rack of Lamb with White Bean Puree and Red Wine Reduction image

This is a dish that my wife made for us on Valentine's Day one year. It was the best lamb that I've ever tasted. I added the red wine reduction for even more awesomeness! I serve with roasted Brussels sprouts.

Provided by Clint Chapel

Categories Meat and Poultry Lamb

Time 1h15m

Yield 8

Number Of Ingredients 21

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Ingredients

2 tablespoons olive oil
1 medium onion, chopped
1 stalk celery, chopped
1 (750 milliliter) bottle Cabernet Sauvignon
2 medium tomatoes, chopped
1 medium Granny Smith apple, cored and chopped
½ cup balsamic vinegar
3 tablespoons salted butter
3 cloves garlic, chopped
1 (14.5 ounce) can great northern beans, drained
¼ cup salted butter
4 cloves garlic, minced
1 tablespoon dry white wine, or to taste
½ cup fresh bread crumbs
3 tablespoons olive oil, divided
2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 tablespoon Dijon mustard
1 teaspoon salt, or to taste
¼ teaspoon black pepper, or to taste
2 (8 bone) racks lamb, trimmed and frenched

Steps:

Heat olive oil for red wine reduction in a large saucepan over medium heat. Add onion and celery; saute until slightly brown, 8 to 10 minutes. Add Cabernet, tomatoes, apple, vinegar, butter, and garlic; simmer until sauce has reduced and is thick enough to coat the back of a spoon, 15 to 30 minutes. Strain and keep warm.
At the same time, combine beans, butter, and garlic for bean puree in a small saucepan over medium heat. Cook for about 25 minutes, then puree with an immersion blender, adding white whine to thin if needed.
Preheat the oven to 450 degrees F (230 degrees C).
Combine bread crumbs, 2 tablespoons olive oil, garlic, rosemary, mustard, 1 teaspoon salt, and 1/4 teaspoon pepper in the bowl of a food processor; pulse gently until blended.
Heat remaining 1 tablespoon oil in an oven-proof skillet over high heat. Season lamb with salt and pepper and sear racks on both sides until browned, about 3 minutes per side. Coat racks liberally with bread crumb mixture.
Transfer to the preheated oven and cook until an instant-read thermometer inserted into the center reads at least 145 degrees F (68 degrees C), 12 to 15 minutes. Allow racks to rest before cutting into 2-rib servings.
Place ribs in the center of serving plates. Drizzle reduction sauce on and around the ribs and spoon the bean puree into slight mounds on 3 sides outside the reduction.

Nutrition Facts : Calories 694.9 calories, Carbohydrate 24.1 g, Cholesterol 123.8 mg, Fat 46.8 g, Fiber 3.8 g, Protein 27.1 g, SaturatedFat 19.4 g, Sodium 520.2 mg, Sugar 6.5 g