It's just a rack of lamb... !
So often people will tell me they feel utterly intimidated by the thought of cooking a rack of lamb. Personally, given todays markets, and the extraordinary selection coming in from New Zealand this time of year, I say dive in... Roll up your sleeves and enjoy. After all, it's just a rack of lamb.
The hardest part in preparing the rack is butchering it. And, if you're lucky enough to have a butcher in your local market (they still do exist), he can "French" the rack for you. In my estimation, the hardest and most work intensive part is then done.
After that, its a sear, a rub, a blitz and a broil Perfect cooked racks everytime.
Lamb Chops with Herb Crust and Garlic Flan with Merlot Sauce
Makes 4 servings
Lamb:
2 (4 pound) racks of lamb, 7 to 8 ribs per pack
Herb Crust:
½ cup fresh bread crumbs made from firm white bread, crusts removed
¼ cup chopped fresh flat-leaf parsley
1 ½ teaspoons chopped fresh mint
1 ½ teaspoons chopped fresh tarragon
1 garlic clove minced
1 tablespoon extra-virgin olive oil
Sea salt and freshly ground pepper to taste
In a medium bowl, combine the bread crumbs, parsley, mint, tarragon and garlic. Drizzle with the oil and toss to moisten the crumbs. Season with Salt and Pepper. Set aside.
Garlic Flan:
This is an unusual, but lovely way to enjoy the mellowed flavor of roasted garlic, and here with the lamb and beans serves as the perfect punctuation to the milder herby flavors in both the lamb and the beans. Easily made ahead, it reheats beautifully. Use the new silicone molds available in restaurant supply stores. Easy to manage, reheat and then remove the flans.
Unsalted butter (for ramekin molds) -- I prefer to use the silicone molds which require no butter.
1 ¼ cups heavy cream
3 large eggs
1/3 cup Roasted Garlic Puree
Sea Salt and freshly ground white pepper to taste
Position a rack in the center of the oven and preheat to 300° F. Lightly butter the ramekin molds if using something other than the recommended silicone molds.
Whisk all the ingredients until smooth in a blender. Place the mold in a larger baking dish. Pour the garlic cream into the ramekins. Place the baking dish into the oven. Pour enough hot water into the dish to come about ½ way up the sides of the mold. Cover the pan with aluminum foil.
Bake until the custards are set, about 1 hour. The centers will seem a little loose. If not serving immediately, cool completely, cover with plastic wrap and refrigerate until ready to reheat. To reheat the flans, place the unwrapped ramekins or the mold in a large sauté pan with enough water to come ½ inch up the sides. Remove mold and bring water to a boil. Turn off heat and place mold into pan. Allow the garlic flans to heat through about 30 minutes. The flans will keep warm in the turned-off sauté pan for up to 30 minutes. Before unmolding remove them from the water bath and set for a moment on a kitchen towel to dry.
Beans:
This is a truly great trick to turn ordinary canned beans into a surprisingly delightful dish. Never be embarrased about opening a can of beans again!
3 Cans Great Northern Beans, drained and rinsed
1 ½ to 3 cups white chicken stock
2 small onions halved
4 garlic cloves peeled and crushed
1 sprig of thyme
Generous pinch of sea salt and freshly ground pepper
In a medium saucepan, bring the drained beans and stock, onion, garlic and thyme to a boil over high heat. Reduce heat to low and simmer for about 20 minutes. Add salt and pepper, remove from heat and allow the beans to cool in their liquid. Refrigerate and reheat in cooking liquid. Remove onion, garlic and thyme before serving.
Lamb:
Sea salt and pepper
2 tablespoons canola oil
2 tablespoons Dijon mustard
Merlot Sauce (recipe follows)
Position rack in the center of the oven and preheat to 400° F. Season the racks with salt and pepper. In a 12-inch oven proof sauté pan, heat the oil over high heat until very hot but not smoking. Add the lamb, meaty side down, and sear until nicely browned, 3 to 4 minutes.
Transfer the skillet to the oven and roast for 7 minutes. Turn the lamb and continue cooking for another 8 minutes until a meat thermometer inserted in the center reads 120° to 125° F. (about 15 minutes total roasting time). Remove the lamb from the oven and let rest for 10 minutes. The lamb will continue to cook by 5 to 10 degrees as it stands. This timing produces rare meat. For medium rare, add about 3 additional minutes.
Position a broiler rack about 6 inches from the source of heat and preheat. Spread the mustard on the top of the racks. Cover with the herbed bread crumbs, pressing to make sure they adhere. Broil until the crust is golden brown, 2 to 3 minutes.
Serve:
Cut into double rib chops and place on top of bean mixture spread in the middle of a platter. Line each side of the platter with unmolded flan.
Pass sauce in a sauce boat.
5:46:51 AM 
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