Lamb Lolli-Chops with White Bean & Andouille Cassoulet

  • 1 Each-Rack of Lamb-frenched boned
  • To Brush-Olive Oil
  • To Taste-Chef Troy’s Spice Mix
  • 4 Tablespoons-Unsalted Butter
  • 2 Sprigs-Fresh Thyme

Cassoulet

  • 2 Links-Smoked Cajun Andouille Sausage-cut into ½” pieces and pulsed in food processor
  • 2 Tablespoons-Olive Oil
  • ¼ Cup-White Onion-medium dice
  • ¼ Cup-Carrot-medium dice
  • 3 Cloves-Fresh Garlic-chopped fine
  • ¼ Cup-White Wine-pinot grigio
  • ½ Cup-Chicken Stock
  • 1 Cup-Fire Roasted Tomato-diced/crushed by hand
  • 2 Cans-White Beans-rinsed and drained
  • 2 Tablespoons-Fresh Parsley-chopped fine
  • To Taste-Kosher Salt/Black Pepper/Crushed Red Pepper

Directions

  1. Oil/season lamb and leave out at room temperature for 30 minutes.
  2. Warm a stock pot over medium heat, add andouille sausage and cook to just heat through, 1-2 minutes.
  3. Add oil/onion/carrot and cook to soften, 2-3 minutes.
  4. Add garlic, cook for one minute and add wine/stock/tomatoes.
  5. Stir to combine and bring to simmer.
  6. Add beans and season with salt/black pepper/crushed red pepper.
  7. Stir to combine and lower heat.
  8. Cook slow until beans are tender, 15-20 minutes.
  9. Heat an iron skillet over medium heat and add a touch of oil and swirl to coat.
  10. Place lamb in skillet {fat side down}, sear/cook {flipping periodically} to desired temp, 125 for medium rare.
  11. Add butter/thyme towards to end of cooking and baste lamb with pan juices.
  12. Remove lamb, allow to rest at least 5 minutes and cut into single chops.
  13. Place some of the cassoulet on a plate add a couple of chops, drizzle with a touch of olive oil and serve.