Lamb with mashed wild garlic potatoes and chorizo cassoulet

Step 1/10

• 50 g white beans
• salt

• sieve
• pot

Soak white beans in cold water overnight, then drain. Heat up a pot with slightly salted water. Add beans and cook on medium heat for approx. 50 – 60 min., or until beans are softened and start to burst. Set aside.

Step 2/10

• ⅓ kg floury potatoes
• salt

• large saucepan
• vegetable peeler
• potato ricer or potato masher
• cutting board
• knife

Peel potatoes and cut into quarters. Cook in salted water on medium-high heat for approx. 20 – 25 min. until softened. Drain and mash with a potato ricer. Set aside.

Step 3/10

• 10 g pine nuts
• 16⅔ ml sunflower oil
• 10 g Parmesan
• 66⅔ g wild garlic
• salt
• pepper

• frying pan
• food processor

While potatoes boil, prepare wild garlic pesto. Toast pine nuts in a clean frying pan on medium-high heat for approx. 2 – 3 min. Add sunflower oil, pine nuts, and Parmesan to food processor and blend to combine. Chop wild garlic and add to food processor. Blend until a soft mixture is formed. If desired, add more sunflower oil until pesto is creamy. Season with salt and pepper. Set aside.

Step 4/10

• ⅔ tomatoes
• 50 g Kenya green beans
• 50 g flat beans
• salt

• large saucepan
• sieve
• bowl with ice bath

Remove tomato stem and slice crosswise on the opposite side with a knife. Trim ends of Kenya green beans and flat beans. Next, cut beans into bite-sized pieces. In a large saucepan, bring water to a simmer and add salt. Blanch tomatoes for approx. 3 – 5 sec. Transfer to an ice bath immediately after, then drain. Repeat this step with both beans, blanching each for approx. 2 – 3 min. Afterward, drain through a sieve and transfer to ice bath. Set aside.

Step 5/10

• ⅓ shallot
• 33⅓ g chorizo
• 3⅓ g thyme

• cutting board
• knife

Peel tomatoes and cut into quarters. Remove core and dice. Peel and finely dice shallot. Finely dice chorizo. Remove half of thyme leaves from sprigs and chop.

Step 6/10

• ⅜ kg rack of lamb
• sunflower oil for frying
• salt
• pepper

• frying pan
• oven
• fillet knife
• oven rack

Preheat oven to 180°C/355°F. Trim rack of lamb, making sure to remove any silver skin and unnecessary fat, so that bones are cleaned. Lightly season with salt and pepper. Heat sunflower oil in a frying pan on medium-high heat and sear rack of lamb from all sides for approx. 1 min. each. Transfer to oven rack and bake in oven for approx. 10 – 12 min. Remove from oven and let rest.

Step 7/10

• sunflower oil for frying
• butter
• salt
• pepper

For the cassoulet, fry shallots and chorizo dices in a frying pan on medium heat. Drain white beans. Add blanched flat and Kenya green beans to pan and heat for approx. 2 min. Add tomatoes and chopped thyme and season with butter, salt, and pepper. Finally add white beans and keep simmering on low heat to keep cassoulet warm.

Step 8/10

• 166⅔ ml whole milk
• 66⅔ g butter
• nutmeg
• salt

• whisk
• small saucepan

For mashed potatoes, heat milk and some of the butter in a small saucepan. Season with nutmeg and salt. Add milk mixture little by little to potatoes until creamy. Stir in wild garlic pesto and keep warm on low heat.

Step 9/10

• 16⅔ g butter
• 1 cloves garlic
• 3⅓ g thyme

• frying pan

Prepare infused butter right before serving. To do so, melt butter in a small saucepan on medium heat. Add crushed garlic and remaining thyme. Coat racks of lamb in it just before serving.

Step 10/10

• cutting board
• knife

Arrange mashed wild garlic potatoes on a serving plate. Top with cassoulet. Slice lamb and place on top. Drizzle infused butter over everything. Enjoy!

Enjoy your meal!