Rack Of Lamb With Fava Beans And Roasted Garlic Custard Recipes

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
• In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
• Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
• Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

Steps:

• At least 1 day before serving, make the lamb sauce: Preheat the oven to 400 degrees. Place the lamb trimmings and bones in a large roasting pan and roast, turning twice, until lightly browned, about 40 minutes.
• Meanwhile, heat 2 tablespoons of the olive oil in a large stockpot over medium heat. Add the onion and saute until browned, about 8 minutes. Add the bones, the wine and enough water to cover the bones by 2 inches. Bring to a boil, skim and add the garlic, peppercorns, thyme, rosemary, bay leaf and caraway seeds. Reduce the heat and simmer 4 hours.
• Strain broth and refrigerate overnight. Scrape off and discard the fat. Place the broth in a medium saucepan over medium-high heat and boil until reduced to 1 cup, about 45 minutes. Season with 1/2 teaspoon of salt and pepper. Reheat before serving.
• To make the custard, preheat the oven to 325 degrees. Place the garlic in a small baking dish, drizzle with the olive oil and season with a little salt to taste and pepper. Add the water to the pan, cover tightly with aluminum foil and bake until soft, about 1 hour. When the garlic cloves are cool enough to handle, squeeze them from the skin and place in a food processor with the eggs and the cream. Process until smooth, stopping to scrape the sides of the bowl. Season with the 1 1/4 teaspoons of salt and the pepper.
• Ladle the garlic mixture into 6 6-ounce ramekins and place the ramekins in a roasting pan. Pour in enough hot water to reach halfway up the sides of the ramekins and bake until set, about 50 minutes. Reheat before serving. (Custards can be made a day ahead and refrigerated.)
• To make the lamb, preheat oven to 400 degrees. Use 1 teaspoon of salt and pepper to season both racks. Heat the canola oil in an ovenproof skillet over medium-high heat, place the racks in the skillet fat side down and sear for 6 minutes. Turn the racks over and roast in the oven until medium-rare, about 30 minutes. Meanwhile, toss the fava beans with 1 tablespoon of olive oil and1/2 teaspoon of salt and pepper.
• To serve, cut the racks into double chops and divide among 6 plates. Loosen the custards by running the tip of a small knife around the edge of the ramekins and unmold 1 onto each plate. Scatter the beans around the plates and drizzle some of the sauce over each chop. Serve immediately.

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.

Steps:

• Brown lamb:
• Heat a dry 12-inch heavy skillet over high heat until hot, at least 2 minutes. Meanwhile, pat lamb dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks, in 2 batches if necessary, on all sides (not ends), about 10 minutes per batch.
• Transfer racks to a small (13- by 9-inch) roasting pan.
• Coat and roast lamb:
• Put oven rack in middle position and preheat oven to 350°F.
• Stir together garlic, herbs, salt, pepper, and oil. Coat meaty parts of lamb with herb mixture, pressing to help adhere. Roast 15 minutes, then cover lamb loosely with foil and roast until thermometer inserted diagonally into center of meat registers 120°F, 5 to 10 minutes more. Let stand, covered, 10 minutes. (Internal temperature will rise to 125 to 130°F for medium-rare while lamb stands.)
• Cut each rack into 4 double chops.

Steps:

• Heat 2 tbsp olive oil in large Dutch oven. Add half of cubed lamb & brown well on all sides. Remove meat from pan, set aside & brown the rest of the lamb the same way. Remove meat from pan & set aside.
• Heat remaining 2 tbsp of olive oil in the same pan, add chopped onion & cook for approx 5 min till soft. Return meat to pan with any drippings accumulated & combine w/onions.
• Add whole garlic cloves, bay leaf, paprika & dry sherry. Bring to a slow boil, reduce heat, cover tightly & simmer VERY GENTLY for 1 1/2 hrs till tender.
• Add fava beans 10 min b4 end of cooking time. Remove garlic cloves + bay leaf, season w/salt & pepper to taste & stir in fresh parsley just b4 serving.
• NOTES: Lima beans may be subbed for fava beans. I used fava beans & did not peel their wrinkled skin before serving as the pic showed them unpeeled. Just to ck, I peeled a few & found I preferred them peeled for any future efforts. I worried a bit about the apparent shortage of liquid, but that was unfounded as there was plenty of the rich brown sauce.