Roasted Tarragon Lamb With Butter Beans Food

SPANISH-STYLE SLOW-COOKED LAMB SHOULDER & BEANS

Steps:

• To make the spice mix, combine all of the ingredients together with a large pinch of salt. Slash the lamb shoulder all over with a sharp knife and rub in. If you have the time, marinate for up to 24 hrs, but this is not essential.
• Heat the oven to 150C/130C fan/gas 2. Heat the oil in a large flameproof casserole dish or roasting tin over a medium-high heat, add the onions, carrots and garlic and sizzle for 5 mins until the onions and carrots are softened. Pour over the stock, then bring to the boil. Nestle the lamb in the pan and cover, then transfer to the oven and roast for 2 hrs.
• Uncover and transfer the lamb to a plate using tongs. Stir the beans, peppers and olives through the stock in the pan, sit the lamb back on top and return to the oven, uncovered, for 1 hr 30 mins until the lamb is cooked through. Transfer the lamb to a board and shred using two forks. Stir the parsley through the braised beans before serving.

HERB-ROASTED RACK OF LAMB WITH BUTTER BEAN DAUPHINOISE

Steps:

• Heat oven to 200C/180C fan/gas 6. Rub the peeled garlic clove around the inside of a baking dish (ours was 18cm x 25cm). Mix the cornflour with 1 tbsp cream in a bowl, then whisk in the remaining cream, crème fraîche and mustard, and season well. Add the beans, lemon zest and parmesan, and stir until well coated in the cream mixture. Pour into the dish, then put on the middle shelf of the oven while you cook the lamb.
• Season the lamb all over. Heat the oil in a frying pan and sear the fatty side of the lamb for 1-2 mins until well browned. Add the herbs and garlic to the hot oil and sizzle for 30 seconds.
• Sit the lamb on top of the beans along with the garlic, herbs and slices of lemon. Return to the oven for 15-20 mins, depending on how well cooked you like your lamb. Serve with a bowl of seasonal greens on the side.

TARRAGON LAMB SHANKS WITH CANNELLINI BEANS

Steps:

• 1. Place beans, carrot, onion, celery, and garlic in a 7-quart slow cooker; stir well. Place lamb shanks on bean mixture; sprinkle with dried tarragon, salt, and pepper. Pour tomatoes over lamb. Cover and cook on high 1 hour. Reduce heat to low, and cook until lamb is very tender, about 9 hours.
• 2. Remove lamb shanks from cooker. Pour bean mixture through a colander or sieve over a bowl, reserving the liquid. Let liquid stand about 5 minutes; skim fat from cooking liquid, and discard fat. Return bean mixture to liquid. Remove lamb from bones; discard bones. Serve lamb with bean mixture. Garnish with tarragon sprigs, if desired.

STEAM/SAUTEED GREEN BEANS WITH BUTTER AND TARRAGON

Steps:

• Bring the water, butter, salt and green beans to a boil in a Dutch oven or large deep skillet. Cover and steam over medium-high heat until the vegetable is brightly colored and just tender, 5 to 10 minutes.
• Remove the lid and continue to cook until the liquid evaporates, 1 to 2 minutes longer, adding the tarragon at this point. Saute to intensify flavors, 1 to 2 minutes longer. Adjust seasonings, including pepper to taste, and serve.

ROASTED TARRAGON LAMB WITH BUTTER BEANS

Steps:

• Heat oven to 400°F
• Season the lamb with 1 teaspoon salt and 1/2 teaspoon pepper. Place the lamb in a roasting pan.
• In a small bowl, combine the garlic, tarragon, and 1 tablespoon of the oil.
• Rub over the lamb and roast, 25 to 30 minutes for medium-rare. Transfer to a cutting board and let rest for 5 minutes before slicing.
• Meanwhile, heat the remaining oil in a skillet over medium-high heat. Add the onion and cook until soft, about 4 minutes.
• Add the beans, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring, until heated through, 3 to 4 minutes. Serve with the lamb.

RACK OF COLORADO LAMB WITH FRENCH GREEN LENTILS, GARLIC FLAN, TARRAGON SPINACH AND SHIRAZ SAUCE

Steps:

• Preheat the oven to 300 degrees F. Squeeze roasted garlic from the skins. Add the garlic and heavy cream to a saucepan and bring to a simmer and cook for 2 to 3 minutes. In a mixing bowl, combine the eggs and yolks and slowly add the warm heavy cream. Add the cream mixture slowly so as not to cook the eggs. Season with salt and strain through a fine strainer. Place the mixture in 4 small ramekins and bake in a water bath for 25 minutes. Remove and keep warm until serving.
• Preheat the oven to 350 degrees F. Season the lamb with salt and pepper. Sear the seasoned lamb rack in a large saute pan, fat side first. Flip the lamb and finish in the oven, about 15 to 20 minutes (should be cooked to medium rare).
• In a small pan, saute the celery, carrots, and lentils in butter. Season with salt and pepper.
• In another saute pan, wilt the spinach and tarragon in a small amount of olive oil. To plate a serving, place the lentils in the center of a large entree plate. Place a small amount of spinach over the lentils and lay the flan over the spinach. Slice a lamb portion into 4 to 5 pieces and fan around the flan with the 1 chop sticking up. Ladle 2 ounces of Lamb Sauce around the flan and garnish with fresh herbs.
• In a medium saucepan heat 1 cup shiraz wine and reduce by 75 percent. Add lamb stock and continue to reduce until about 1 cup remains. Swirl in 2 tablespoons of butter to thicken the sauce. Season with salt and pepper.

BBQ BUTTER BEANS

Steps:

• Mix all except for bacon in bowl and put in greased dish. Sprinkle with bacon and bake,
• uncovered, at 350 for 1 ½ hours.

ROAST LEG OF LAMB WITH TARRAGON-MINT BUTTER

Steps:

• For herb butter:
• Stir butter, tarragon, mint, tarragon vinegar, and 2 teaspoons coarse salt in medium bowl until well blended. Transfer 1/4 cup herb butter to small bowl and reserve for vegetables. DO AHEAD: Can be made 1 day ahead. Cover both bowls and chill. Bring medium bowl of herb butter to room temperature before using.
• For lamb:
• Using small sharp knife, make 1-inch-deep slits all over lamb. Insert 3 or 4 orange peel strips into each slit. DO AHEAD: Can be made 1 day ahead. Enclose lamb in plastic wrap and chill.
• Position rack in bottom third of oven and preheat to 450°F. Heat oil in very large skillet over medium-high heat. Sprinkle lamb with coarse salt and pepper. Add lamb to skillet; cook until brown on all sides, about 8 minutes. Transfer to roasting pan. Brush with 2 tablespoons herb butter. Roast lamb 15 minutes. Brush again with 2 tablespoons herb butter.
• Reduce temperature to 350°F. Continue to roast lamb until thermometer inserted into thickest part registers 135°F to 140°F for medium-rare, about 55 minutes. Transfer lamb to platter; reserve pan. Tent lamb loosely with foil; let rest 30 minutes.
• Spoon fat off any juices in roasting pan. Place pan over 2 burners on high heat. Add wine and broth and bring to boil, whisking to scrape up browned bits. Boil until sauce is reduced to 2 cups, about 5 minutes. Whisk in remaining herb butter and grated orange peel. Season sauce to taste with coarse salt and pepper.
• Spoon vegetables around lamb on platter; garnish with fresh herb sprigs. Serve with sauce.

ROAST RED WINE LAMB WITH ITALIAN BEANS

Steps:

• Using a sharp knife, cut small slashes all over the lamb, then push a slice of garlic into each. Put half the thyme, 3 tbsp olive oil, wine, lemon zest and a good grinding of black pepper into a large freezer bag. Addthe lamb, tie the bag tightly and refrigerate for at least 4 hrs, preferably overnight.
• Heat oven to 220C/fan 200C/gas 7. Put the rest of the thyme into the bottom of a roasting tin then lift the lamb out of the marinade and sit on top of the thyme. Roast for 20 mins, then toss onions into the pan, drizzle with a little oil, then turn the oven down to 190C/fan 170C/gas 5. Roast for 15 mins/450g for medium. Meanwhile, strain the marinade into a pan, add most of the stock and boil until reduced by two thirds (this will take about 20 mins). Set aside. Gravy can be made ahead or the day before if necessary, as long as the meat has marinated for 4 hrs.
• Once the lamb is ready, take out and rest on a board, wrapped in a tent of foil to keep warm. Set the onions aside in a bowl. Put the roasting tin onto a low heat and add the balsamic vinegar to the tin with a splash more stock and scrape all the meaty bits from the bottom. Tip into the jug with the gravy.
• For the beans, add 2 tbsp oil to the roasting tin. Add the rosemary and tomatoes, and fry for 1 min until the rosemary smells aromatic. Tip in the beans, the red onions and the final splash of stock, then warm through. Season, then stir in the parsley just before serving. Serve on a platter, topped with the lamb.

LEMON AND PARSLEY BUTTER BEANS

Steps:

• Heat the oil in a pan, add the onion and cook for 10-15 mins until soft. Add the garlic for the final minute, then stir in the beans to heat through.
• Add the lemon zest and juice. Stir in the parsley and serve.

TARRAGON GREEN BEANS

Steps:

• Melt butter in a large, high-sided skillet over medium heat. Add shallot; cook, stirring constantly, until soft and translucent, 2 to 3 minutes. Add beans, and gently toss to coat with shallot mixture. Cook, stirring occasionally, 2 minutes.
• Add wine. Raise heat to medium-high; cook, stirring often, 12 minutes. Reduce heat to medium, and cook until beans are tender, 3 to 5 minutes more. Stir in tarragon, and season with salt and pepper. Garnish with tarragon sprigs.

BRETON BRAISED LAMB & HARICOT BEANS

Steps:

• Put the beans in a saucepan and cover with water. Add the quartered onion, the halved carrot and halved celery, the bay leaves, parsley stalks and peppercorns. Bring to the boil, reduce the heat and simmer for 30-40 mins until the beans are soft. Drain well and reserve the cooking liquid, discarding the onion, carrot and celery.
• While the beans are cooking, heat half the olive oil in a heavy-based flameproof casserole. Brown the lamb in batches over a high heat. As each batch is cooked, remove it and set aside on a plate. Reduce the heat, add the chopped onion to the pan with the diced celery and carrot and cook until well coloured. Add the garlic and cook for another couple of mins.
• Return the lamb to the pan and add all the remaining ingredients, except the beans. Bring to the boil, reduce the heat to very low and cover, then cook for 2 hrs. Add the beans 45 mins before the end of cooking time. Stir the lamb round every so often. If the lamb looks dry, add some of the bean cooking liquid.
• Remove the lid for the last 30 mins of cooking time, and season. This helps the cooking liquid to reduce. You should end up with a thick stew of tender lamb and soft beans. Scatter over the parsley and serve.

FILLETS OF LAMB WITH TARRAGON

Steps:

• Cut each lamb fillet crosswise into 4 equal portions.
• Place the pieces, one at a time and cut side down, on a sheet of plastic wrap or wax paper. Cover with another sheet of plastic wrap or wax paper. Pound lightly to flatten each piece.
• Sprinkle the pieces on both sides with salt and pepper.
• Beat the egg with the water and pour the mixture into a flat dish with raised edges.
• Dip the pieces of meat in flour on both sides. Shake off excess.
• Dip the pieces in the egg mixture, coating them well. Combine the bread crumbs and cheese and dip the pieces in the mixture to coat on both sides. Pat lightly to make the crumbs adhere.
• Heat 2 tablespoons oil in a nonstick skillet and add as many pieces as the skillet will hold. This may have to be done in two steps, depending on the size of the pieces. Cook two minutes on one side and turn. Turn and cook two minutes on the second side. Continue cooking, adding a little more oil as necessary until all the pieces are cooked. Transfer the pieces to a serving dish as they are cooked.
• Pour off the fat from the skillet. Wipe out the skillet and add the butter. Heat the butter until melted and add the tarragon. Cook about 4 seconds, shaking the skillet. Pour the tarragon butter over the meat and serve.

HERB-CRUSTED RACK OF LAMB WITH WHITE BEAN PURéE

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the breadcrumbs, herbs, zest and Parmesan into a food processor with 1 tbsp of the oil and some seasoning. Blitz until everything is finely chopped.
• Heat the remaining oil in an ovenproof frying pan. Season the lamb, then brown it well on all sides and turn off the heat. Turn the racks so that they are fat-side up, and brush liberally with the mustard (Step 1, above). Pack over the herb crust (Step 2), drizzle with a bit more oil, and roast for 25 mins until the crust is golden and the lamb is cooked - this will produce lamb that is pink in the middle but cooked all the way through. If you like your lamb rarer, roast for only 20 mins; if you like it more done, give it 5 mins more. Put the lamb on a board to rest.
• While the lamb is cooking, blitz the beans with the garlic, anchovies, rosemary, lemon juice, some seasoning and 7 tbsp olive oil (or enough to make it a smooth purée. Tip into a saucepan to gently heat.
• Wilt the spinach in the remaining olive oil in another frying pan. Once the lamb has rested, carefully carve it into chops (Step 3), trying to keep the crust intact. Divide the warm bean purée between 4 plates, add a small mound of spinach, then arrange 3 lamb chops on top of each portion. Sprinkle with stray crumbs and drizzle with a little olive oil.