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honey lavender garlic butter white pearl onion fava beans new potato red wine lamb stock unsalted butter nutmeg thyme lamb salt
Viewed: 111 - Published at: 9 years agoIngredients
- 4 tablespoons honey, organic
- 12 teaspoon lavender
- 1 garlic clove, minced
- butter, and olive oil for sauteing
- 1 cup white pearl onion, peeled
- 1 cup fava beans, peeled and blanched
- 1 cup new potato, blanched
- 13 cup red wine (shiraz, zinfandel or cabernet)
- 12 cup lamb stock (or beef)
- 3 tablespoons unsalted butter, chilled
- 1 pinch nutmeg, freshly grated
- 2 teaspoons thyme, fresh
- 18 bone racks of lamb (domestic spring)
- salt and pepper
Method
- For honey glaze, combine honey, lavender and garlic in a microwave-safe bowl and heat 30 seconds to release the rflavor of the garlic and lavender.
- Set aside.
- For the lamb, preheat oven to 375 degrees F. In a large saute pan, add butter and olive oil.
- Saute pearl onions until slightly golden.
- Add fava beans and potatoes and saute 5-8 minmutes over medium heat.
- Season with salt and pepper to taste.
- Into the same saute pan, add the red wine and let it reduce by half.
- Add lamb or beef stock and reduce until it's a sauce consistency.
- (It should coat the back of a metal spoon).
- Add the chilled butter, ground nutmeg and fresh thme.
- reduce the heat to low.
- In another saute pan, add olive oil.
- Let pan get very hot, but not smoking.
- Season lamb racks with salt and pepper.
- Sear lamb in hot pan until golden on all sides.
- Place lamb and saute pan into oven, cook until medium rare (or a 15-second internal temperature of 135).
- Liberally brush the honey mixture over the lamb.
- return to the oven for about 7 mimnutes.
- Let lamb rest for 10 minutes.
- Taste ragout mix for proper seasoning, adding salt or pepper, if needed.
- To serve, spoon the ragout into the center of a platter.
- Slice the lamb into "chops" and pour over ragout.
- sprinkle with chives.
