Lamb with mashed wild garlic potatoes and chorizo cassoulet

Based on 11 ratings
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“This recipe presents a classic dish for an Easter table in a simple, yet very elegant way.”

Difficulty

Hard 💪
90
min.
Preparation
12
min.
Baking
480
min.
Resting

Ingredients

Servings:-6+
1¼ kg rack of lamb
200 g wild garlic
1 kg floury potatoes
150 g white beans
100 g chorizo
30 g pine nuts
50 ml sunflower oil
30 g Parmesan
tomatoes
150 g Kenya green beans
150 g flat beans
shallot
20 g thyme (divided)
500 ml whole milk
250 g butter (divided)
3 cloves garlic
sunflower oil for frying
nutmeg
salt
pepper
Metric
Imperial

Utensils

  • sieve
  • pot
  • large saucepan
  • vegetable peeler
  • potato ricer or potato masher
  • cutting board
  • knife
  • frying pan
  • food processor
  • bowl with ice bath
  • oven
  • fillet knife
  • oven rack
  • whisk
  • small saucepan

Nutrition per serving

Cal
988
Protein
61 g
Fat
55 g
Carb
52 g
  • Step 1/10

    Soak white beans in cold water overnight, then drain. Heat up a pot with slightly salted water. Add beans and cook on medium heat for approx. 50 – 60 min., or until beans are softened and start to burst. Set aside.
    • 150 g white beans
    • salt
    • sieve
    • pot

    Soak white beans in cold water overnight, then drain. Heat up a pot with slightly salted water. Add beans and cook on medium heat for approx. 50 – 60 min., or until beans are softened and start to burst. Set aside.

  • Step 2/10

    Peel potatoes and cut into quarters. Cook in salted water on medium-high heat for approx. 20 – 25 min. until softened. Drain and mash with a potato ricer. Set aside.
    • 1 kg floury potatoes
    • salt
    • large saucepan
    • vegetable peeler
    • potato ricer or potato masher
    • cutting board
    • knife

    Peel potatoes and cut into quarters. Cook in salted water on medium-high heat for approx. 20 – 25 min. until softened. Drain and mash with a potato ricer. Set aside.

  • Step 3/10

    While potatoes boil, prepare wild garlic pesto. Toast pine nuts in a clean frying pan on medium-high heat for approx. 2 – 3 min. Add sunflower oil, pine nuts, and Parmesan to food processor and blend to combine. Chop wild garlic and add to food processor. Blend until a soft mixture is formed. If desired, add more sunflower oil until pesto is creamy. Season with salt and pepper. Set aside.
    • 30 g pine nuts
    • 50 ml sunflower oil
    • 30 g Parmesan
    • 200 g wild garlic
    • salt
    • pepper
    • frying pan
    • food processor

    While potatoes boil, prepare wild garlic pesto. Toast pine nuts in a clean frying pan on medium-high heat for approx. 2 – 3 min. Add sunflower oil, pine nuts, and Parmesan to food processor and blend to combine. Chop wild garlic and add to food processor. Blend until a soft mixture is formed. If desired, add more sunflower oil until pesto is creamy. Season with salt and pepper. Set aside.

  • Step 4/10

    Remove tomato stem and slice crosswise on the opposite side with a knife. Trim ends of Kenya green beans and flat beans. Next, cut beans into bite-sized pieces. In a large saucepan, bring water to a simmer and add salt. Blanch tomatoes for approx. 3 – 5 sec. Transfer to an ice bath immediately after, then drain. Repeat this step with both beans, blanching each for approx. 2 – 3 min. Afterward, drain through a sieve and transfer to ice bath. Set aside.
    • tomatoes
    • 150 g Kenya green beans
    • 150 g flat beans
    • salt
    • large saucepan
    • sieve
    • bowl with ice bath

    Remove tomato stem and slice crosswise on the opposite side with a knife. Trim ends of Kenya green beans and flat beans. Next, cut beans into bite-sized pieces. In a large saucepan, bring water to a simmer and add salt. Blanch tomatoes for approx. 3 – 5 sec. Transfer to an ice bath immediately after, then drain. Repeat this step with both beans, blanching each for approx. 2 – 3 min. Afterward, drain through a sieve and transfer to ice bath. Set aside.

  • Step 5/10

    Peel tomatoes and cut into quarters. Remove core and dice. Peel and finely dice shallot. Finely dice chorizo. Remove half of thyme leaves from sprigs and chop.
    • shallot
    • 100 g chorizo
    • 10 g thyme
    • cutting board
    • knife

    Peel tomatoes and cut into quarters. Remove core and dice. Peel and finely dice shallot. Finely dice chorizo. Remove half of thyme leaves from sprigs and chop.

  • Step 6/10

    Preheat oven to 180°C/355°F.  Trim rack of lamb, making sure to remove any silver skin and unnecessary fat, so that bones are cleaned. Lightly season with salt and pepper. Heat sunflower oil in a frying pan on medium-high heat and sear rack of lamb from all sides for approx. 1 min. each. Transfer to oven rack and bake in oven for approx. 10 – 12 min. Remove from oven and let rest.
    • 1¼ kg rack of lamb
    • sunflower oil for frying
    • salt
    • pepper
    • frying pan
    • oven
    • fillet knife
    • oven rack

    Preheat oven to 180°C/355°F. Trim rack of lamb, making sure to remove any silver skin and unnecessary fat, so that bones are cleaned. Lightly season with salt and pepper. Heat sunflower oil in a frying pan on medium-high heat and sear rack of lamb from all sides for approx. 1 min. each. Transfer to oven rack and bake in oven for approx. 10 – 12 min. Remove from oven and let rest.

  • Step 7/10

    For the cassoulet, fry shallots and chorizo dices in a frying pan on medium heat. Drain white beans. Add blanched flat and Kenya green beans to pan and heat for approx. 2 min. Add tomatoes and chopped thyme and season with butter, salt, and pepper. Finally add white beans and keep simmering on low heat to keep cassoulet warm.
    • sunflower oil for frying
    • butter
    • salt
    • pepper

    For the cassoulet, fry shallots and chorizo dices in a frying pan on medium heat. Drain white beans. Add blanched flat and Kenya green beans to pan and heat for approx. 2 min. Add tomatoes and chopped thyme and season with butter, salt, and pepper. Finally add white beans and keep simmering on low heat to keep cassoulet warm.

  • Step 8/10

    For mashed potatoes, heat milk and some of the butter in a small saucepan. Season with nutmeg and salt. Add milk mixture little by little to potatoes until creamy. Stir in wild garlic pesto and keep warm on low heat.
    • 500 ml whole milk
    • 200 g butter
    • nutmeg
    • salt
    • whisk
    • small saucepan

    For mashed potatoes, heat milk and some of the butter in a small saucepan. Season with nutmeg and salt. Add milk mixture little by little to potatoes until creamy. Stir in wild garlic pesto and keep warm on low heat.

  • Step 9/10

    Prepare infused butter right before serving. To do so, melt butter in a small saucepan on medium heat. Add crushed garlic and remaining thyme. Coat racks of lamb in it just before serving.
    • 50 g butter
    • 3 cloves garlic
    • 10 g thyme
    • frying pan

    Prepare infused butter right before serving. To do so, melt butter in a small saucepan on medium heat. Add crushed garlic and remaining thyme. Coat racks of lamb in it just before serving.

  • Step 10/10

    Arrange mashed wild garlic potatoes on a serving plate. Top with cassoulet. Slice lamb and place on top. Drizzle infused butter over everything. Enjoy!
    • cutting board
    • knife

    Arrange mashed wild garlic potatoes on a serving plate. Top with cassoulet. Slice lamb and place on top. Drizzle infused butter over everything. Enjoy!