RACK OF LAMB WITH FAVA BEANS AND ROASTED GARLIC CUSTARD
Provided by Molly O'Neill
Categories dinner, project, main course
Time 8h20m
Yield Six servings
Number Of Ingredients 22
Steps:
- At least 1 day before serving, make the lamb sauce: Preheat the oven to 400 degrees. Place the lamb trimmings and bones in a large roasting pan and roast, turning twice, until lightly browned, about 40 minutes.
- Meanwhile, heat 2 tablespoons of the olive oil in a large stockpot over medium heat. Add the onion and saute until browned, about 8 minutes. Add the bones, the wine and enough water to cover the bones by 2 inches. Bring to a boil, skim and add the garlic, peppercorns, thyme, rosemary, bay leaf and caraway seeds. Reduce the heat and simmer 4 hours.
- Strain broth and refrigerate overnight. Scrape off and discard the fat. Place the broth in a medium saucepan over medium-high heat and boil until reduced to 1 cup, about 45 minutes. Season with 1/2 teaspoon of salt and pepper. Reheat before serving.
- To make the custard, preheat the oven to 325 degrees. Place the garlic in a small baking dish, drizzle with the olive oil and season with a little salt to taste and pepper. Add the water to the pan, cover tightly with aluminum foil and bake until soft, about 1 hour. When the garlic cloves are cool enough to handle, squeeze them from the skin and place in a food processor with the eggs and the cream. Process until smooth, stopping to scrape the sides of the bowl. Season with the 1 1/4 teaspoons of salt and the pepper.
- Ladle the garlic mixture into 6 6-ounce ramekins and place the ramekins in a roasting pan. Pour in enough hot water to reach halfway up the sides of the ramekins and bake until set, about 50 minutes. Reheat before serving. (Custards can be made a day ahead and refrigerated.)
- To make the lamb, preheat oven to 400 degrees. Use 1 teaspoon of salt and pepper to season both racks. Heat the canola oil in an ovenproof skillet over medium-high heat, place the racks in the skillet fat side down and sear for 6 minutes. Turn the racks over and roast in the oven until medium-rare, about 30 minutes. Meanwhile, toss the fava beans with 1 tablespoon of olive oil and1/2 teaspoon of salt and pepper.
- To serve, cut the racks into double chops and divide among 6 plates. Loosen the custards by running the tip of a small knife around the edge of the ramekins and unmold 1 onto each plate. Scatter the beans around the plates and drizzle some of the sauce over each chop. Serve immediately.
Nutrition Facts : @context http, Calories 1176, UnsaturatedFat 28 grams, Carbohydrate 60 grams, Fat 71 grams, Fiber 13 grams, Protein 51 grams, SaturatedFat 33 grams, Sodium 1405 milligrams, Sugar 6 grams, TransFat 0 grams
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Angu clinton
[email protected]This recipe is a keeper! I will definitely be making it again.
AHMED MOHAAM
[email protected]I would not recommend this recipe. It was a waste of time and money.
YKA KCMO
[email protected]This recipe was a disaster! The lamb was overcooked and the fava beans and roasted garlic custard were burnt.
Alameen Omotoyosi
[email protected]I was disappointed with this recipe. The lamb was tough and the fava beans and roasted garlic custard were bland.
Kenny Tripp
[email protected]This dish was a bit too rich for my taste, but the flavors were good. I think I'll try it again with a different cut of lamb.
Katie Gibson
[email protected]I've made this dish several times and it's always a hit. The lamb is always cooked perfectly and the fava beans and roasted garlic custard are a delicious addition.
Eddie Montemayor
[email protected]This recipe was easy to follow and the results were delicious. The lamb was tender and juicy, and the fava beans and roasted garlic custard were a perfect complement.
Wow kids
[email protected]I love lamb and this recipe did not disappoint! The meat was cooked perfectly and the flavors were incredible. I will definitely be making this again.
Ahmet Elkauf
[email protected]This dish was a bit more challenging to make than I expected, but it was worth the effort. The lamb was tender and flavorful, and the fava beans and roasted garlic custard were a nice touch.
Marshall Fritz
[email protected]I followed the recipe exactly and the results were stunning. The lamb was cooked to perfection and the fava beans and roasted garlic custard were delicious. My guests raved about the dish.
AL Mahfuz Bappy
[email protected]This rack of lamb recipe was an absolute delight! The lamb was perfectly cooked, tender and juicy, and the fava beans and roasted garlic custard were the perfect accompaniments. The flavors were well-balanced and complex, and the dish was beautifully