Roasted Garlic-Dusted Loin of Lamb with Cassoulet

"At Chakra, I serve this lamb preparation with white bean cassoulet and merquez sausage," says executive chef/partner Thomas Ciszak of Chakra Restaurant in Paramus. "The dehydrated garlic has a unique flavor and can be used generously without overpowering the dish. The garlic dust is a great pantry item to have at home. Stored in an air-tight container, it keeps fresh for 2 months."

Serves: 4


10 cloves garlic, peeled and sliced
2 Tbsp. olive oil
salt and pepper to taste
4 lean, whole boneless lamb loins (silver skin removed)
2 Tbsp. butter
sprig of rosemary

Method of Preparation:

Garlic Dust:
In a bowl, mix garlic with 1 Tbsp. olive oil, flavoring with salt. Bake on a baking sheet at 225°F for about 10 hours until garlic is hard and dehydrated. Remove from the oven and let the garlic cool on the baking sheet. Then blend in blender till a fine dust.

Preheat oven to 350°F. Season the lamb with salt and pepper. Pour 1 Tbsp. olive oil in a large sauté pan (with heat resistant handles), or cast iron skillet, and sear lamb on the stove top until both sides are golden brown. Add the butter and a sprig of rosemary to the pan. Then roast in preheated oven for 5 minutes. Every minute, glaze the lamb with the butter and drippings from the pan.

To Serve:
Remove the lamb from the oven and coat with the garlic dust. Rest for 3 minutes.

White Bean and Merguez Cassoulet

Serves: 4 ppl

1 cup dry white beans
8 oz merguez sausage
1 carrot
4 garlic cloves
2 shallots
1/4 cup diced celery
1 tsp. evo
1 tsp. duck fat
2 oz. dry white wine
4 cups chicken broth
4 sprigs of thyme
1 bay leaf
1 oz. sun-dried tomatoes
1 oz. niçoise olives pitted
2 oz. shaved parmesan
salt, pepper to taste

Method of preparation:
Soak the white beans in generous amount of cold water for at least 12 hours. Sear the merguez in a sauté pan until golden brown and set aside for later use. Peel the carrot and cut into small dices. Dice the garlic and shallots. Heat cast iron cassoulet on medium. Sauté the carrots, shallots, garlic and celery with olive oil and duck fat. Add the white beans, wine and chicken stock. Add the thyme and bay leaf. Bring to a simmer, cover with a lid and cook until beans are al dente. Add the sun-dried tomatoes, olives, and the seared merguez. Cover again and cook beans until soft. If liquid is needed add water or chicken stock for consistency.

Finish the beans with shaved parmesan and season with salt and pepper.

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