HERBS de PROVENCE
SEARED LAMB CHOPS
Inspired By: recipe by Chef Paul Kahan
Ingredients:
For the lamb navarin
1kg lamb shoulder stew meat, cleand and cubed
3tbs sunflower oil
1tbs sugar
2tbs flour
1 bottle red wine
1tsp PureSpice ® seasoned salt
1tsp PureSpice ® black pepper
1tsp PureSpice ® herbs de Provence
3 gloves garlic, minced
1 ¾ cup veal stock
1tbs PureSpice ® parsley
1tbs PureSpice ® thyme
For the flageolets
flageolets, soaked overnight
1 clove of garlic coarsely chopped
PureSpice ® Bouquet Garni
PureSpice ® Salt and Pepper
For the braised celery
1 cup rich chicken or beef stock
1 celery heart cut into batons
1 Tbsp unsalted butter
PureSpice ® Salt and freshly ground pepper
For the lamb rack
2tsp PureSpice ® thyme
2tsp PureSpice ® parsley
2 shallots, minced
2tsp PureSpice ® coarsely cracked black pepper
2tbs extra virgin olive oil
2 racks of lamb, approximately 11/4kg each
PureSpice ® Salt
For the breadcrumbs
5tsp toasted breadcrumbs, preferably from sourdough or peasant bread
2tbs extra virgin olive oil
PureSpice ® Salt and Pepper

1. Brown the lamb cubes in batches in a little oil, then put in a sieve over a bowl to catch the juices. Heat the sunflower in a heavy bottomed pan until it begins to smoke. Add browned lam cubes and sugar. Cook over high heat until meat is caramelized.
2. Add flour and reduce heat to medium. Cook the flour, stirring often, for about 6-8 minutes.
3. Add the red wine and reserved lamb juices slowly. Stir constantly to thicken. Add salt, pepper, herbs de Provence, tomatoes and minced garlic and cook for 10 minutes. Add veal stock and simmer until meat is tender, usually about 1 hour. Let cool, add fresh herbs and refrigerate overnight.
4. Drain the beans and put in a large stockpot with water to cover by at least one inch. Add garlic and Bouquet Garni and bring to the boil. Reduce heat to a simmer and cook beans for about 45 minutes until tender. Add salt and pepper to taste and let the beans cool in the liquid.
5. For the braised celery bring the stock to the boil, blanch the celery batons and refresh in iced water. Drain well. When ready to serve, warm celery in butter until lightly browned.
6. To prepare the lamb racks, combine the herbs, shallot, cracked pepper and olive oil in a small bowl, coat racks with the herb mixture and marinade for at least two hours.
7. Preheat oven to 450 F. In a sauté pan large enough to hold the lamb racks, heat the sunflower oil. Season the racks and brown on both sides, then place pan in preheated oven. Cook lamb until medium rare, turning racks every minute or so for about ten minutes Remove from oven and rest on cooling racks for three to five minutes. Discard the oil, but reserve the pan
8. Heat the lamb navarin in the pan, used for the lamb racks. Start to reduce the liquid then add the cooked beans and reduce until almost dry. Pack navarin into a ring mould (one per serving) and top with a light but even coating of breadcrumbs, mixed with olive oil and seasoning.
9. Toast the crumbs under a preheated broiler or with a torch. Cut lamb racks into eight double chops and place a chop next to each moulded "navarin". Garnish each plated with the braised celery and drizzle with any remaining juices from the navarin.