Jameson farm's lamb with chiles and cranberry beans
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| For the Lamb- | ||
| 4 | Racks and 4 T-bones of lamb | |
| 2 | tablespoons | Rosemary |
| ½ | cup | Garlic cloves |
| 1 | tablespoon | Black pepper |
| 4 | tablespoons | Olive oil |
| Coarse sea salt to taste | ||
| For the Beans: | ||
| 2 | cups | Fresh cranberry beans |
| 8 | Garlic cloves | |
| ¼ | cup | Onion |
| 1 | tablespoon | Rosemary |
| 1 | teaspoon | Black pepper |
| 4 | Bay leaves | |
| 4 | cups | Chicken stock |
| Coarse sea salt to taste | ||
| For the Chiles and Peppers: | ||
| 1 | Poblano chile | |
| 1 | Anaheim chile | |
| 1 | Pimento chile | |
| 1 | Red bell pepper | |
| 1 | Yellow bell pepper | |
| 8 | Chinese onions | |
| 4 | Garlic cloves | |
| Salt and black pepper to | ||
| Taste | ||
Directions
Preparing the Lamb:
Marinate the lamb in all of the listed ingredients, except the salt which is used only before cooking the lamb. Reserve for four hours, refrigerated.
Preparing the Beans:
Place all of the ingredients, except the salt, in a heavy pot. Bring to a boil and simmer for 15 minutes. Add salt and finish cooking until tender. Cool in liquid. reserve beans and juice. Disregard aromats.
Preparing the Chiles and Peppers: Mesquite grill all of the chiles, peppers and onions. Place the garlic cloves in a tin foil pouch and roast on the grill. Place the chiles and peppers in a plastic container with a lid and allow them to sweat (this will enable you to peel them easily). Peel, cut into slices, and season.
Preparing the Dish:
Heat a heavy pan over high heat. Season lamb well with salt and pepper. Sear well and brown on all sides. Roast at 450 degrees F for 10 minutes.
Add the cut chiles and beans to the pan. Cook for five minutes more and remove the lamb. Deglaze with bean juices and glaze. Slice lamb and serve over glazed beans and peppers.
Yield: 4 servings