Rack of lamb with petit pois a la Francaise

The Tarbes region is rich in local produce. A special variety of white bean from Tarbes, known as Haricots Tarbaise, is considered the 'Rolls Royce' of beans, and goes beautifully in this rack of lamb recipe.

Rack of lamb with petit pois a la Francaise Credit: Andy Baker

• serves

  2

• prep

  20 minutes

• cook

  45 minutes

• difficulty

  Mid

Ingredients

• 1 lamb rack with 8 cutlets
• sea salt and freshly ground black pepper, to taste
• 1 head garlic, halved through the equator
• 4 bay leaves
• ½ bunch thyme
• 300 g fresh or frozen peas
• 60 ml (¼ cup) chicken stock
• 150 g cold unsalted butter, chopped
• 1 head baby cos, shredded
• 2 tbsp chopped tarragon
• 160 ml lamb jus
• 2 tsp thyme leaves

Beans

• 80 g dried white beans
• 1 litre chicken stock
• 2 sprigs thyme
• 1 bay leaf
• 1 tbsp extra virgin olive oil

Shallot confit

• 150 g unsalted butter
• 8 golden shallots, finely chopped

Standing time: overnight

You will need to begin this recipe 1 day ahead.

Instructions

1. For the beans, place in a bowl, cover with cold water and soak overnight or for 8 hours.
2. The following day, drain the beans, then place in a saucepan with remaining ingredients. Bring to the boil, then reduce the heat to low and simmer until tender. Drain and set aside.
3. Meanwhile, for the shallot confit, melt the butter in a frying pan over low heat. Add the shallot and cook, stirring regularly until soft and sweet. Remove from the heat and set aside.
4. Preheat a fan forced oven to 200˚C.
5. Season the lamb rack on both sides. Place an ovenproof frying pan over medium-high heat. When hot, add the lamb, fat side down and scatter the herbs over the top. Cook until the fat is golden and rendered. Turn the lamb, fat side up, rub all over with the cut garlic, then add the garlic to the pan, transfer to the oven and roast for 15 - 16 minutes. Remove from the oven and set aside in a warm place to rest for 10 minutes.
6. Meanwhile, drop the peas into a saucepan of lightly salted boiling water, then drain and refresh in iced water.
7. Place the shallot confit in a saucepan over medium heat. Whisk in the chicken stock, then whisk in half the cold chopped butter, a little at a time until well combined. Add the peas and stir until heated through, then add the lettuce and stir until wilted. Add the tarragon and season with salt and pepper. Gently stir in the drained beans.
8. Place a small saucepan over high heat, add the remaining 75 g butter and cook until nut brown. Add the lamb jus and bring to the boil. Reduce the heat to low and simmer until slightly reduced, then add the thyme leaves.
9. To serve, spoon the pea and bean mixture onto a large serving plate. Carve the lamb into cutlets, place on top, then pour over the jus.

 

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.