Roasted Lamb Ribeye with Cannellini Beans and Mushrooms
Pair Roasted Lamb Ribeye with Cannellini Beans and Mushrooms with Terlato Vineyards Cardinals’ Peak for a special occasion.
For the lamb
- 4 Colorado Lamb Ribeye Roasts (Ask your butcher to remove the ribs from a rack of lamb)
- 4 Cloves of garlic, chopped
- 6 sprigs of fresh rosemary, picked and chopped
- 2 shallots chopped
- ½ cup dry red wine
- 2 cups lamb demi glace
- 4 tablespoons of butter
- 2 tablespoons Olive oil
- Salt and Pepper
- 3 cups dried cannellini beans
- 2 quarts chicken stock
- ½ large carrot, peeled and diced small
- ½ medium onion, peeled and diced small
- 1 rib celery, diced small
- 1 cup fresh mushrooms
- 1 shallot, minced
- 1 tablespoon butter
- ½ cup grape tomatoes, halved
- Salt and pepper
For the lamb
Combine garlic, rosemary, salt, pepper and half the olive oil and rub all over the lamb. Heat the remaining olive oil in a large sauté pan and add the lamb, turning to ensure even browning. Add to a 350 degree oven and roast for approximately 15 minutes for medium rare. Remove from oven and reserve. Meanwhile add shallots to pan and sauté until translucent. Add wine cook until dry and add demi. Strain through a fine chinois and finish by slowly whipping in butter over a low heat.
In a large, uncovered stockpot, soak the dried beans in water (to cover by 2 inches) overnight. Alternatively, bring beans and water to a boil, turn off heat and let sit for 1 hour. Drain the beans and rinse once with clean water. Return beans to pot and add chicken stock and diced carrot, onion, and celery. Bring to simmer and cook over low heat until beans are tender (1 to 1½ hours). Remove from heat and set aside. In a medium sauté pan, sauté the shallot in the butter until translucent, add the mushrooms, season with salt and pepper and cook until almost dry and add tomatoes. Simmer until tomatoes begin to soften, stir into beans and heat through.
Place beans in the center of the plate. Slice lamb, place on top of beans and drizzle sauce over.