Best Roasted Rack Of Lamb With White Bean Puree And Red Wine Reduction Recipes

Lamb Medallions with White-Bean Potato Purée and Red-Wine Sauce image

Yield Serves 2

Number Of Ingredients 12

1 medium russet (baking) potato (about 1/2 pound)
1 cup drained canned white beans
1 1/2 tablespoons olive oil
1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
four 1-inch-thick loin lamb chops, boned and tied
3 Tablespoons finely chopped shallot
all-purpose flour seasoned with salt and pepper for dredging
1/4 cup dry red wine
1/2 teaspoon Dijon mustard
1/3 cup chicken or beef broth
3 tablespoons heavy cream
1 tablespoon minced fresh parsley leaves

Steps:

In a small saucepan combine potato, peeled and cut into 1/2-inch pieces, with water to cover and boil until tender, about 10 minutes. Add beans and simmer 2 minutes. Drain mixture well, reserving about 1/3 cup cooking water, and force through a ricer or food mill back into pan. Stir in 1/2 tablespoon oil, about one third garlic paste, salt and pepper to taste, and enough reserved cooking water to reach desired consistency and keep warm.
In a shallow dish dredge lamb medallions in flour, shaking off excess. In a heavy skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté lamb about 3 minutes on each side for medium-rare meat. Transfer lamb to a plate and keep warm.
To skillet add shallot and remaining garlic paste and cook over moderately low heat, stirring, until softened. Deglaze skillet with wine over high heat, scraping up browned bits, and boil until reduced by about half. Stir in mustard, broth, and cream and simmer until thickened. Stir in parsley.
Divide purée between 2 plates and top with lamb and sauce.

Rack of Lamb image

Provided by Ina Garten

Categories main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 6

1 1/2 tablespoons kosher salt
2 tablespoons minced fresh rosemary leaves
3 garlic cloves, minced
1/2 cup Dijon mustard
1 tablespoon balsamic vinegar
2 racks of lamb, "frenched" (see note)

Steps:

In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.
Preheat the oven to 450 degrees F.
Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.