Roasted lamb with peppers and cranberry beans
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Loins of lamb; bone in | |
| 12 | Garlic cloves | |
| 4 | tablespoons | Olive oil |
| 2 | tablespoons | Rosemary |
| 1 | tablespoon | Coarsely ground pepper |
| ½ | cup | Fresh cooked cranberry beans |
| 1 | teaspoon | Garlic puree |
| 1 | Roasted bell pepper; cut into strips | |
| ¼ | cup | Chippoline onions |
| 2 | tablespoons | Italian parsley |
| 1 | tablespoon | Olive oil |
| 2 | tablespoons | Chicken stock |
| 1 | tablespoon | Butter |
| Salt and white pepper to taste | ||
Directions
LAMB
GARNISH
How to Prepare the Lamb:
1. Marinate the lamb overnight in the oil, herbs and garlicup Remove from refrigerator one hour prior to serving.
2. Preheat oven at 375-400 F.
3. Heat a heavy saucepan over medium to high flame and season lamb with salt. Sear lamb until brown on all sides and roast for 12-15 minutes.
4. Remove from oven and allow to rest for five minutes. Remove the loins from the bones. Serve warm.
How to Prepare the Garnish:
Heat a heavy saucepan with olive oil, add the sliced onions and garlic puree. Add pepper strips and season with salt and pepper. Add the cooked cranberry beans and deglaze with chicken stock. Add butter and leaves of parsley.
Presenting the Dish:
1. Spoon a generous amount of the bean and pepper mixture in the center of the plate.
2. Slice the warm lamb loin and place over garnish.
3. Drizzle with extra-virgin olive oil. Serve immediately.
© 1997 Alessandro Stratta
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