Recipe - Roasted Lamb With Peppers And Cranberry Beans

LAMB
2 Loins of lamb; bone in
12 Garlic cloves
4 tablespoon Olive oil
2 tablespoon Rosemary
1 tablespoon Coarsely ground pepper

GARNISH
One half cup Fresh cooked cranberry beans
1 teaspoon Garlic puree
1 Roasted bell pepper; cut
into strips
One fourth cup Chippoline onions
2 tablespoon Italian parsley
1 tablespoon Olive oil
2 tablespoon Chicken stock
1 tablespoon Butter
Salt and white pepper to
taste

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 375400 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 1215 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 cut or sliced up 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 extravirgin olive oil. Serve immediately.

© 1997 Alessandro Stratta

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