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

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NEW ZEALAND RACK OF LAMB WITH SWEET POTATO MASH AND THREE BEAN R

Make and share this New Zealand Rack of Lamb With Sweet Potato Mash and Three Bean R recipe from Food.com.

Provided by AZPARZYCH

Categories     Lamb/Sheep

Time 2h

Yield 6 serving(s)

Number Of Ingredients 18



New Zealand Rack of Lamb With Sweet Potato Mash and Three Bean R image

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.

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 lbs sweet potatoes or 4 lbs yams
1/8 cup olive oil
4 lbs domestic racks of lamb, left whole with silver skin removed
salt
fresh ground black pepper
1 small red onion, chopped fine
3 garlic cloves, chopped fine
1/2 cup dry red wine
1/2 lb 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

GRILLED NEW ZEALAND LAMB RACK

Provided by Ming Tsai

Categories     main-dish

Yield 4 servings

Number Of Ingredients 9



Grilled New Zealand Lamb Rack image

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.

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

GRILLED NEW ZEALAND LAMB RACK WITH FIVE SPICE ROOT VEGETABLE GRATIN AND STAR ANISE DEMI GLACE

Provided by Ming Tsai

Categories     main-dish

Time 14h

Yield 4 servings

Number Of Ingredients 29



Grilled New Zealand Lamb Rack with Five Spice Root Vegetable Gratin and Star Anise Demi Glace image

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.
  • Five Spice Root Vegetable Gratin: In a hot medium skillet, saute the fennel, onion and garlic until slightly translucent. Add the parsnip, sweet potato and celery root and sweat for about 4 minutes. Add the heavy cream and five-spice powder and simmer for about 10 minutes, until the vegetables are al dente. Season with salt and pepper. Portion the vegetable mix into 4 (4-ounce) oven-proof ramekins, and cover with the shredded cheese. Bake in a 350 degree oven for 10 minutes, or until the tops are brown and bubbly.
  • For the Star Anise Demi-Glace: In a medium stockpot, saute the shallots until well caramelized and deglaze with the red wine. Reduce the wine by 3/4, add the stock, thyme and star anise. Bring to a gentle simmer, and continue simmering for approximately 2 hours, until the stock is reduced by about 90 percent. Season with salt and pepper and strain.
  • For the Veal Stock: Put veal bones in a roasting pan and roast in a preheated 400 degree oven until brown. Add vegetables and oil and roast further until the vegetables are brown.
  • Transfer the contents of the pan into a large saucepan. Add 1 1/2 cups of water to the pan and reduce the liquid until almost evaporated. Repeat this process again.
  • Add 5 pints of water bring to a boil. Skim the top of any scum that rises. Leave to simmer, very gently, for 6 hours (adding more water if necessary).
  • Skim off the fat and strain the stock through a fine sieve or cheesecloth.
  • Plating: Cut each rack into double chops and arrange 3 double chops per plate around the gratin on each plate. Sauce with the demi-glace and serve garnished with chives.
  • Wine Suggestion: Honig, Cabernet Sauvignon, Napa Valley, 1997

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
1/2 cup fennel bulb, julienned
1 small onion, julienned
1 tablespoon minced garlic
1/2 cup parsnip, diced 1/4-inch
1/2 cup sweet potato, diced 1/4-inch
1/2 cup celery root, diced 1/4-inch
2 cups heavy cream
2 teaspoons five-spice powder
1/2 cup shredded gruyere cheese
Salt and black pepper
1 gallon good veal stock
4 sprigs thyme
1 cup red wine
1 cup sliced shallots
2 star anise
2 1/2 pounds veal bones
2 to 3 tablespoons olive oil
2 cups carrots, peeled and sliced
1 1/2 cups onions, roughly chopped
Water

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