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Lamb Lollipop with Cassoulet of Summer Beans and Rosemary

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Lamb Lollipop with Cassoulet of Summer Beans and Rosemary

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Lamb Lollipop with Cassoulet of Summer Beans and Rosemary


Submitted by Corporate Chef Andy Stewart

Ingredients

  • 1 Frenched rack of lamb, cut into 9 lollipops
  • 1 tablespoon Fustini’s Rosemary olive oil plus more for brushing
  • salt and pepper
  • fresh rosemary, chopped
Cassoulet
  • 1 cup fresh green beans
  • 1 cup fresh wax beans
  • 1/2 cup fava or lima beans
  • 1 tablespoon Fustini’s Delicate SELECT olive oil
  • 1 tablespoon butter
  • 1 shallot, sliced
  • salt and pepper
  • 1 tablespoon lamb jus
Lamb Jus
Sauce
  • 1/2 cup Lamb Jus
  • butter, cold

Directions

Step 1. 

Place lamb lollipops in large bowl and drizzle with Fustini’s Rosemary olive oil. Massage oil into meat and season with salt and pepper. Let marinade up to 2 hours.  Prepare a hot grill. Grill lamb lollipops to medium-rare, remove from heat and brush with more Fustini’s Rosemary olive oil and season with fresh rosemary.

To Serve, place a spoon-full of cassoulet on each serving plate. Top with Lamb Lollipop, spoon some sauce around and garnish with fresh rosemary.


Step 2.  Cassoulet

Trim green and wax beans and French cut them on a bias. Par cook all the beans in boiling water then blanch in ice water. Drain well.  Heat olive oil and butter in a large skillet over moderate heat and add beans.  Sauté beans until hot - several minutes. Add shallot and cook another minute. Season with salt and pepper and add lamb jus. Cook until jus is gone and beans are hot. Serve immediately.


Step 3.  Lamb Jus

Heat olive oil in a medium-size pot over moderate heat. Add lamb and brown, stirring often. Cook until lamb is quite brown and add onion, carrot and celery. Cook another few minutes then add enough water to cover and a splash of vinegar. Turn heat to low and cook over low heat until the lamb has broken down and water has reduced. Strain through a fine-mesh and refrigerate overnight. Remove fat cap.


Step 4.  Sauce

Heat jus in a pot over moderate heat. Reduce down to a few tablespoons.  Remove from heat and swirl in enough cold butter to emulsify.  




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