- Yield: 8 orders
Lime-Marinated Grilled Rack of Lamb with Barbecued Pork Bean Ragout
Recipe courtesy of Jeffrey Hiler, Executive Che, Blythefield Country Club, Belmont, Mich.
Ingredients
- racks of lamb - 4
- For Lamb Marinade
- lime - 1, zest and juice
- fresh ginger - 1 Tbsp., grated
- pineapple - 1/4 cup, diced or chopped
- onion - 1 small
- garlic - 1 Tbsp.
- rice vinegar - 1/2 cup
- blended oil - 1 1/2 cups
- honey - 1 Tbsp.
- rosemary - 1 Tbsp.
- mint - 1 Tbsp.
- parsley - 1 Tbsp.
- salt - to taste
- pepper - to taste
- For Barbecued Pork Bean Ragout
- bacon - 12 slices, julienned
- bacon grease - 1/2 cup
- onion - 1 cup, diced
- celery - 1 cup, diced
- carrots - 1 cup, diced
- peppers - 1 cup, diced
- garlic - 1/2 cup, chopped
- shallots - 1/4 cup, chopped
- hot sauce - 1/4 cup
- tomato paste - 1/2 cup
- brown sugar - 1 1/2 cups
- dijon mustard - 1/4 cup
- roasted red peppers - 2 cups, pureed
- salt - to taste
- pepper - to taste
- navy beans - 1 lb., pre-cooked
- red beans - 1 lb., pre-cooked
- butter beans - 1 lb., pre-cooked
- heirloom cherry tomatoes - 1 cup, halved
- herbs - 1/4 cup, chopped (suggestions are parsley, basil, tarragon, oregano, thyme)
Instructions
For Lamb Marinade
- Combine all marinade ingredients and blend together. Marinate the lamb overnight or for 25 hours.
- Grill lamb racks to desired temperature—for mid-rare, around 4 to 5 minutes on each side with an internal temperature of 125º to 130º F.
For Barbecued Pork bean Ragout (Yield: 1 gallon)
- Cook julienned bacon in skillet until desired doneness; add diced vegetables. Cook vegetables until soft, then add garlic and shallots.
- Add hot sauce, tomato paste, brown sugar, Dijon mustard, roasted red pepper puree, and salt and pepper. Simmer for 10 minutes.
- Add cooked beans and continue to simmer until they are hot.
- Finish with tomatoes and herbs.
Chefs Note: For extra color, flavor and texture, you could add roasted sweet potato, sautéed cabbage, roasted cauliflower or other cooked vegetable to the ragout.
To Plate:
- Place a couple of tablespoons of the bean ragout on each serving platter and lean lamb against it. Serve with your favorite grilled vegetables.
