This roast rack of lamb with meaty Soissons white beans is worth the detour.

The fat of the lamb that we enjoy

Accompanied by this fragrant garnish with Mediterranean aromatics, the roast rack of lamb will be able to express its flavors and its fine fat highlighted by a tight cooking juice of a strip of Port , Sherry or balsamic. Did you say succulent? At least.

Faster variant

If you don't have Soissons beans, you can also use white beans that you can easily find in stores. Whether dry or already pre-cooked in a can, you just need to follow the instructions given. With canning, the advantage is speed! You don't have to soak the beans and they can be ready much quicker.

A little cooking advice: remember to remove the meat from its vacuum packaging at least one hour before cooking . Leave it in the open air at room temperature.

Ingredients

4 people

• 1 kg of rack of free-range lamb
• 400 g Soissons beans soaked the day before, drained
• 4 sprigs of rosemary
• 1 liter of boiling water
• 6 tablespoons of olive oil
• 50g Lehmann churned butter
• 3 cloves of garlic, chopped
• 2 cloves of garlic
• 250g dried tomatoes in oil
• 1 teaspoon thyme 1 tablespoon finely chopped thyme
• 1 whole lemon
• 6 tablespoons port, sherry or balsamic
• Salt
• Mill pepper

Preparation

1. The day before, soak the Soissons beans in a dish. At least 12 hours later, drain the beans. In a saucepan filled with water, without salt, immerse the beans. Cook everything for 50 minutes.
2. In a casserole dish, heat the olive oil and then brown the Soissons beans and garlic over medium heat . Add the dried tomatoes in oil, previously finely cut, the lemon juice and some zest of its skin, the thyme and rosemary. Salt and pepper to taste.
3. Preheat your oven to 180°C . With a little olive oil and salt, massage the meat. In a frying pan, over high heat, heat the oil and butter with two cloves of garlic, just crushed with the flat side of a knife, and two sprigs of rosemary. Brown the rack of lamb for about 8 minutes on all sides to obtain a nice golden color. Feed the meat with the cooking fats at the same time.
4. Remove the meat from the pan and place it in an oven-safe dish with the rosemary sprigs, bones side up. Add a bead of olive oil to the meat. Bake at 180°C for 10 minutes . Meanwhile, deglaze the pan with Port, Sherry or balsamic, let reduce and combine the juice with the butter. Adjust the seasoning and reserve the cooking juices strained through cheesecloth by the extinguished fire.
5. Stop the oven and then let it rest for an additional 10 minutes in the oven entrance, covered with aluminum foil to allow the meat to soften without losing its heat.
6. Cut the rack of lamb on a serving board and serve with the hot Soissons beans. Pour the cooking juices over the served ribs and the garnish.

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