| RACK OF LAMB WITH CANDIED GARLIC |
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By Chef Ken Frank (LaToque- Napa, CA) Makes 4 generous portions2 heads garlic 3 tablespoons Crisco Pure Canola Oil Salt Fresh ground white pepper 1/2 cup diced onion 1/2 cup diced tomato 2 cups dry great White Northern Beans 1-1/2 quarts vegetable stock Sprig of fresh thyme 2 lamb racks, "frenched" 8 bones each To candy garlic: cut unpeeled heads of garlic in half, sideways, toss in a small mixing bowl with 3 tablespoons Crisco Pure Canola Oil, season with salt and fresh pepper, and transfer all to a baking dish. Seal tightly with aluminum foil and bake for 90 minutes at 300ºF until the garlic is tender and light golden brown. Remove from oven and allow to cool. Remove the morsels and candied garlic from their skins with a cocktail fork. Set aside. Save the delicious garlic-infused oil for the beans. To make the white bean ragout: In a medium saucepan, sauté the diced onion in the garlic oil until it just begins to brown. Add the diced tomato, white beans, candied garlic, vegetable stock and thyme and a good pinch of salt and fresh ground pepper. Bring to a simmer and cook gently for 2-1/2 hours until the beans are tender and have absorbed almost all of the broth. Adjust seasoning and reserve. To roast the lamb: Turn up the oven to 450ºF. Season the lamb racks with salt and fresh ground pepper, brush with Crisco Pure Canola Oil, and sear in a large sauté pan until golden brown, about 3 minutes. Transfer to hot oven and roast for approximately another 14 minutes. Cover with aluminum foil for 10 minutes before slicing, so the meat will be an even pink from edge to edge (this is the key to success). To serve: Slice lamp rack into 8 chops each, spoon the bean ragout into warm soup plates, and arrange lamb on top. |
