New Zealand Rack Of Lamb With Sweet Potato Mash And Three Bean Ragout
Serves: 5
Branson Greenfelder
1 January 1970
Based on User reviews:
47
Spice
53
Sweetness
56
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1810 g
Sweet Potatoes1 cup
Olive Oil1
Salt1 small
Red Onion (chopped fine)3 cloves
Garlic (chopped fine)1 cup
Red Wine (dry)450 g
Butter (2 sticks)1 cup
Cream2 tbsps
Tomato Paste2 sprigs
Rosemary (fresh)2 tbsps
Chives (finely chopped fresh)Directions:
1
Preheat oven to 350 degrees F
2
Drain and rinse all liquid off beans
3
Combine beans in a bowl and set aside
4
Begin cooking bacon in a saute pan
5
Begin roasting yams in preheated oven until soft, and remove to let cool enough to handle
6
Heat olive oil in another large saute pan for the lamb
7
Season the rack of lamb with salt and pepper
8
Place lamb into hot pan and sear meat all around
9
Remove bacon to drain on paper toweling
10
In same pan lightly saute onion and garlic in bacon fat until translucent
11
Add red wine and reduce by half
12
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)
13
When yams are cool enough to handle, peel off skin and add butter and cream and mash
14
Season with salt and pepper, as needed
15
Remove the lamb to a utility platter and let rest before slicing
16
Add demi-glace and tomato paste to the pan with the onion, garlic, and bacon fat, then incorporate all beans with mixture
17
Lower heat and simmer
18
Add rosemary and chives
19
Season with salt and pepper, to taste
20
Place sweet potatoes in the middle of a serving platter
21
Surround potatoes with bean ragout
22
Slice rack of lamb in between bones and lay over potatoes
23
Spoon demi-glace sauce over and serve