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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
Main Courses
Lamb with White Beans
Lamb with White Beans & Haricot Verts
Prep Time: more than three hours
Serves: 4
Directions:
Lamb:
Combine all ingredients to make marinade and allow lamb to marinate for 24 hours. Season lamb with salt and pepper.
Sear lamb in sauté pan over medium-high heat until golden brown. Transfer to oven and cook at 400 degrees for 10-12 minutes for medium rare to medium. Allow to rest. Carve.
White Beans:
Add all ingredients except for oil to large pot and cook slowly until tender. Drain and discard aromatics. Puree half of the beans in a food processor with olive oil. Season to taste with salt and pepper.
Place pureed beans onto plate and top with cooked beans and lamb. Serve with haricot verts.
Ingredients:
Lamb:
2 oz Dijon mustard
2 oz grain mustard
2 oz extra virgin olive oil
2 sprigs rosemary chopped
2 sprigs thyme chopped
Extra virgin olive oil for searing
2 Australian racks of lamb
Salt and pepper to taste
White Beans:
1 lb white beans
2 slices bacon
1/2 white onion
4 cloves of garlic
1 carrot
1 piece of celery
1 bay leaf
4 sprigs of thyme
Water to cover
4 oz extra virgin olive oil
Comments
June wrote:
Wish someone would tell me which things in the bean pot are aromatics, so I can remove them! My guess would be the thyme and bay leaf, but I'm no sure.
Sounds like it would be good and I want to try it.
posted on May 15, 2008 at 9:17 AM