Lamb and Fava Beans

Grilled Lumina Lamb Rack, Braised Lumina Lamb Leg, Fava Bean Purée, Lamb Jus, Mint

Chef Neal Fraser of Redbird | Los Angeles

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Adapted by StarChefs | april 2024

INGREDIENTS

Lamb Leg:
One 3-pound, bone-in Lumina lamb leg
Kosher salt
Ground black pepper
2 yellow onions, peeled and sliced
8 cloves garlic
28 grams rosemary
3 Roma tomatoes, halved
28 grams aged Sherry vinegar
4 quarts lamb stock

Minted Lamb Jus:
28 grams julienned mint
28 grams butter

Lamb Rack:
3 racks Lumina lamb
Kosher salt
Ground black pepper
28 grams La Boite Ararat spice

Fava Bean Purée:
340 grams frozen fava beans
56 grams butter
Kosher salt

To Assemble and Serve:
28 grams Corto TRULY 100% extra virgin olive oil
113 grams fresh fava beans, shucked
56 grams fava bean leaves
Butter
Kosher salt
Ground black pepper
56 grams oven-dried tomatoes, chopped
28 grams chopped parsley

METHOD

For the Lamb Leg:
Heat oven to 450°F. On a work surface, generously season lamb with salt and pepper. Transfer to a sheet tray and roast 30 minutes. In a deep hotel pan, add onion, garlic, rosemary, tomato, vinegar, stock, and roasted lamb. Reduce oven temperature to 350°F. Cover pan and braise 2½ hours. Let cool, then remove lamb and transfer to an airtight container. Strain braising liquid and pour over top of the roasted lamb. Cover and refrigerate overnight. The next day, remove lamb from liquid and pick meat into bite-sized pieces, discarding bones and fat. Reserve braising liquid and lamb meat separately.

For the Minted Lamb Jus:
In a saucepan over medium heat, reduce reserved Lamb Leg braising liquid by three-quarters, or until a thickened sauce-like consistency is achieved. Stir in butter and mint. Reduce heat and keep warm.

For the Lamb Rack:
Heat and prepare a wood-fired grill. On a work surface, generously season lamb with salt, pepper, and Ararat spice. Grill on all sides until internal temperature of the lamb reaches 125°F. Let rest 5 minutes, then cut into 2-bone pieces. Heat oven to 450°F. Transfer lamb to a sheet tray and roast 30 minutes. Keep warm.

For the Fava Bean Purée:
Bring a pot of salted water to a boil. Add beans and cook until soft. Strain and transfer beans to a Vitamix Commercial blender. Add butter, then purée until smooth, adding cooking water if necessary to thin. Taste and adjust seasoning with salt. Transfer mixture to a saucepan over low heat and keep warm.

To Assemble and Serve:
In a sauté pan over medium flame, heat oil. Add fava beans and leaves and sauté until softened. Add Lamb Leg and cook until warmed through. Add butter, then season with salt and pepper. In the center of a serving plate, place 1½ ounces Fava Bean Purée. Top with Lamb Leg-fava bean mixture followed by 1 portion Lamb Rack. Spoon Lamb Jus around the plate. Garnish with tomatoes and parsley.

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