Rack of Lamb with White Beans, Mushrooms and Kale

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One rack is enough for each person to have two lamb chops in this recipe. If you’re having a larger party, just double everything and sear each rack of lamb separately, using the same pan, wiping out the oil in between. The white beans are delicious on their own, so if the lamb is more than desired, just skip it all together and serve the white beans over the kale with mushrooms.

The white beans are also delicious on their own as a side dish over mushrooms and kale.

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Description

Rack of Lamb with White Beans, Mushrooms and Kale
Recipe Type: Dinner
Author: Emma Louise Jaubert Howell



Serves: 4
Ingredients
  • NORTHERN WHITE BEANS
  • 1 lb. (2 cups) dried northern white beans
  • 2 tablespoons apple cider vinegar
  • 8 cups water
  • 3 tablespoons olive oil, divided
  • 1 head garlic, top cut off
  • 6 fresh sage leaves, divided
  • 5 black peppercorns
  • 1 teaspoon plus a pinch of salt
  • 1 tablespoon butter
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • 2 sprigs thyme
  • 1/4 cup white wine
  • 1/2 cup vegetable or chicken stock
  • FOR GREENS AND MUSHROOMS
  • 1 bulb fennel, cut into wedges, thinly sliced
  • 1 tablespoon fennel seeds
  • 1 tablespoon olive oil
  • 1/2 pound maitake mushrooms (or cremini), stems removed
  • 1 bunch dinosaur kale, stems removed
  • 3 tablespoons ghee, divided
  • 1 teaspoon plus a pinch of salt
  • Fennel fronds, for garnish
  • 1 handful micro greens
  • LAMB
  • 1 3-pound rack of pastured lamb
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons ghee
  • 1 tablespoon butter
  • 2 sprigs fresh thyme
  • 2 cloves garlic, minced
Instructions
  1. Soak beans overnight in water with vinegar in a medium-sized bowl.
  2. Strain and rinse beans. Add to a large saucepan with water, 2 tablespoons olive oil, head of garlic, 3 sage leaves, peppercorns and 1 teaspoon salt. Bring to a gentle boil, reduce heat and simmer uncovered for 1.5 hours.
  3. While beans are cooking, heat 1 tablespoon olive oil and butter in a large saute pan and saute shallot, garlic, 3 sage leaves and thyme with pinch of salt until fragrant.
  4. Fold in cooked beans to herb mixture and add a liberal splash of white wine and stock. Stir and reduce over medium heat until liquid is absorbed and beans are soft, about 10 minutes.
  5. Preheat oven to 425 degrees.
  6. Toss fennel, fennel seeds, olive oil and 1/2 teaspoon salt in a bowl and set aside.
  7. Heat 2 tablespoons ghee and 1/2 teaspoon salt in a saute pan and add mushrooms. Stir continuously and saute until golden. Place a bowl and set aside.
  8. Using the same saute pan, heat 1 tablespoon ghee and add kale and sprinkle with a pinch of salt. Saute until just wilted and glistening. Remove from heat and set aside.
  9. Season lamb with salt and pepper. Heat ghee in an ovenproof skillet over medium heat and brown lamb on all sides, about 5-10 minutes per side. Remove from heat, set aside rack of lamb and wipe out remaining ghee from pan. Place lamb back in warm pan and add butter, thyme and garlic, then turn lamb to coat on all sides. Place fennel mixture around the lamb. Roast lamb and fennel until internal temperature reaches 125 degrees for medium rare, about 30 minutes. Transfer lamb to cutting board and rest for 10 minutes. Cut in between each bone for single chops, or between two ribs for a double rib portion.
  10. To assemble, place wilted kale on an individual plate, followed by white beans, then rack of lamb. Place mushrooms and roasted fennel over lamb and garnish with fennel fronds and micro greens.

Live Naturally is excited to partner with Bauman College, whose students like Emma created this recipe. Bauman is committed to spreading wellness through the healing power of fresh, whole food. Their programs equip students with the tools necessary to support people—locally and globally—in achieving optimal health. Visit baumancollege.org.

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