Lamb with Beet Soufflé and Mixed Beans
- For the lamb and mixed beans
halved rack of lamb (with long ribs) (about 800 grams) (approximately 28 ounces)
- 1 tablespoon
- 4 tablespoons
freshly ground Pepper
- 100 grams
- 100 grams
fava Beans (frozen)
- 50 grams
black Beans (canned)
- 2 tablespoons
For the mixed beans: Rinse the green beans, trim and blanch in boiling salted water for 8 minutes. Cook the fava beans according to package instructions. Drain the black beans and cook for 20 minutes.
For the lamb: Trim the lamb, French the ribs and season with pepper.
Heat the oil in a large roasting pan and sear the lamb on all sides. Season with salt and then transfer to a preheated oven (200°C) (approximately 400°F) for about 10 minutes. Spread the mustard over the lamb, increase the heat to 220°C (approximately 425°F) and cook for 10 minutes. Cover the lamb with foil and let rest briefly.
For the soufflé: Chop the beets coarsely and cook with the lemon juice and beet juice for 4 minutes. Peel the shallots and finely chop. Heat the oil in a pan and sauté the shallots. Drain. Purée the beet mixture then fold in the shallots. Let cool. Separate the eggs. Whisk the egg yolks into the beet purée. Whip the egg whites until stiff and gently fold in. Grease the ramekins, fill with the batter and bake in a preheated oven at 200°C (approximately 400°F) for 30 minutes.
Remove the lamb from the foil and slice. Serve with the mixed beans and beet soufflé.