Lime-Marinated Grilled Rack of Lamb with Barbecued Pork Bean Ragout

By | May 8th, 2018

Submitted by Jeffrey Hiler, Executive Chef, Blythefield Country Club, Belmont, Mich.
Yield: 8 orders

Ingredient
4 racks of lamb

For the Lamb Marinade:
(Chef’s Note: This recipe also works well for leg of lamb and lamb chops.)
1 lime, zest and juice
1 tbsp. fresh ginger, grated
¼ cup pineapple, diced or chopped
1 small onion
1 tbsp. garlic
½ cup rice vinegar
1 ½ cups blended oil
1 tbsp. honey
1 tbsp. rosemary
1 tbsp. mint
1 tbsp. parsley
to taste salt and pepper

Procedure:
• Combine all marinade ingredients and blend together. Marinate the lamb overnight or for 25 hours.
• Grill lamb racks to desired temperature—for mid-rare, around 4 to 5 minutes on each side with an internal temperature of 125º to 130º F.

For the Barbecued Pork Bean Ragout (Yield: 1 gallon):
12 slices of bacon, julienned
½ cup bacon grease
1 cup onion, diced
1 cup celery, diced
1 cup carrots, diced
1 cup peppers, diced
½ cup garlic, chopped
¼ cup chopped shallots
¼ cup hot sauce
½ cup tomato paste
1 ½ cups brown sugar
¼ cup Dijon mustard
2 cups roasted red peppers, pureed
to taste salt and pepper
1 lb. navy beans, pre-cooked
1 lb. red beans, pre-cooked
1 lb. butter beans, pre-cooked
1 cup heirloom cherry tomatoes, halved
¼ cup chopped herbs of choice (suggestions are parsley, basil, tarragon, oregano, thyme)

Procedure:
• Cook julienned bacon in skillet until desired doneness; add diced vegetables. Cook vegetables until soft, then add garlic and shallots.
• Add hot sauce, tomato paste, brown sugar, Dijon mustard, roasted red pepper puree, and salt and pepper. Simmer for 10 minutes.
• Add cooked beans and continue to simmer until they are hot.
• Finish with tomatoes and herbs.
(Chef’s Note: For extra color, flavor and texture, you could add roasted sweet potato, sautéed cabbage, roasted cauliflower or other cooked vegetable to the ragout.)

To plate:
• Place a couple of tablespoons of the bean ragout on each serving platter and lean lamb against it. Serve with your favorite grilled vegetables.

2 Responses to Lime-Marinated Grilled Rack of Lamb with Barbecued Pork Bean Ragout

  1. Travis says:

    Great recipe! Chef Jeff is great!

  2. Roel says:

    Looking good, Chef Jeff!

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