Herbed rack of lamb on confit onions with green beans and potato gratin

Ingredients for 2 servings:

• 400 g rack of lamb
• 2 tbsp breadcrumbs
• Sea salt, coarse
• pepper
• 1 tsp lemon thyme, fresh, lightly chopped
• 1 clove(s) garlic, squeezed
• 2 tbsp clarified butter
• 2 sprigs rosemary
• some pepper (Bengal mountain pepper)
• Onion(s) – Confit:
• 400 g red onion(s), cut into fine strips
• 2 tbsp sugar
• 1 tbsp butter
• 100 ml port wine, red
• 100 ml red wine
• 2 tbsp balsamic vinegar, red
• 1 tbsp vinegar (vanilla vinegar)
• 1 tbsp vegetable broth
• Salt and pepper, from the mill
• Potato(s) – Gratin:
• 500 g potato(s), small, waxy, finely sliced
• salt and pepper
• nutmeg
• 50 g Parmesan, freshly grated
• 1 m.-sized egg(s)
• 125 g cream
• 20 g butter, in flakes
• Beans:
• 600 g beans, fresh or frozen
• salt and pepper
• 1 small onion(s), finely diced
• some clarified butter
• 1 tsp savory
• 100 ml vegetable stock
• some parsley
• some butter

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

for special occasions

For the potato gratin: Wash, peel, and thinly slice the potatoes. Grease a gratin dish with a little butter and arrange the potato slices in the shape of a roof tile, sprinkling each layer with a little grated cheese. Whisk the remaining cheese with the egg and cream, season with salt, pepper, and grate in a little nutmeg. Pour over the potatoes, top with knobs of butter, and bake in a preheated oven at 200°C for about 40-50 minutes. For the beans: In a saucepan, sauté the diced onion in a little clarified butter. Add the trimmed or frozen beans, season with salt, pepper, and savory. Pour in the vegetable stock. Cover and simmer the beans over low heat. For the rack of lamb: Knead the breadcrumbs with the clarified butter, thyme, garlic, sea salt, and pepper. Trim the rack of lamb. 30 minutes before serving, heat a heavy-based pan, add a little clarified butter, and sear the meat on all sides over medium heat. In the meantime, remove the potato ramekins from the oven and reduce the temperature to 120°C. Place the two rosemary sprigs in a small casserole dish. Place the seared lamb on the rosemary, season with salt and mountain pepper, and place it in the oven with a meat thermometer. The internal temperature should be 54°C, as the meat will be grilled over time. For the onion confit: Caramelize the sugar and butter in a pan. Add the onion strips and sauté. Deglaze with red wine, port wine, balsamic vinegar, vegetable stock, and vanilla vinegar. Reduce the onion confit to low heat. Season with salt and pepper. Once the meat has reached the internal temperature, set the oven to grill at 200°C. Spread the breadcrumb mixture over the meat and grill for about 5 minutes. Place the potato ramekins under the casserole dishes and let them warm up again. Season the beans with a little butter and parsley. Serve everything on warm plates. Serve with a 2006 Chateau Charron, a Grand Vin de Bordeaux, which is also found in the confit onions.