Rack of Lamb With Fava Beans And Roasted Garlic Custard
Published March 11, 1995
- Total Time
- 8 hours 20 minutes, plus overnight refrigeration
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Ingredients
THE LAMB AND SAUCE
2 racks of lamb, trimmed and Frenched (ask your butcher to do this), trimmings reserved
2 ½ pounds meaty lamb bones (like shoulder)
3 tablespoons extra virgin olive oil
1 large onion, peeled and coarsely chopped
1 bottle dry red wine
1 head of garlic, halved
1 teaspoon whole black peppercorns
1 sprig fresh thyme
1 sprig fresh rosemary
1 bay leaf
½ teaspoon caraway seeds
2 teaspoons kosher salt
Freshly ground pepper to taste
1 tablespoon canola oil
2 cups cooked fresh fava or white beans
THE CUSTARD
2 medium heads of garlic, halved lengthwise
1 tablespoon extra virgin olive oil
1 ¼ teaspoons kosher salt, plus more to taste
Freshly ground pepper
1 tablespoon water
5 eggs
2 cups heavy cream
Nutritional analysis per serving (6 servings)
60 grams carbs; 312 milligrams cholesterol; 1172 calories; 22 grams monosaturated fat; 5 grams polyunsaturated fat; 32 grams saturated fat; 71 grams fat; 1 gram trans fat; 13 grams fiber; 1403 milligrams sodium; 51 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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 ½ teaspoon of salt and pepper. Reheat before serving.
- Step 4
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 ¼ teaspoons of salt and the pepper.
- Step 5
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.)
- Step 6
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 and½ teaspoon of salt and pepper.
- Step 7
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.
Private Notes