Curried potatoes and beans - PUBLISHED

http://www.vegrecipesofindia.com/french-bean-recipe-indian-recipe-with-french-beans-potatoes/
http://www.spiceupthecurry.com/aloo-beans-recipe/

1 - Lovely! I could likely just do potatoes.

2 - I hadn't made this in a long time. But it's summer and the bean plants (this year growing at Roz and Michael's) are producing food, so it's time to break out the fresh green bean recipes. In making it this time I realized that the measuring system I used is confusing (I've never liked thinks like "2 cups of fresh beans". In fact, I'd prefer if it was more along the lines of "2 hands full of green beans" instead), and in fact there are missing instructions. Making it this time, the potatoes weren't cooked enough when I put in the rest of the ingredients, so the spices got a bit charred and some of the beans blackened while I was trying to finish the potatoes.

3 - Made again to acclaim, but with more alterations. I decreased the cayenne from 1tsp to 1/2 tsp and it was still very hot, but not unpleasantly so. It takes much longer to cook the potatoes to the point described in step 1. Originally it was 3-4 minutes. No. Just, no. I increased the time to 10-15 minutes, and it may in fact be longer. 

4 - The altered cooking time definitely fixes the problem. Additionally, I've been keeping the pan covered when not sauteeing.

8 to 10 oz green beans, cut into 1" lengths
1lb to 1lb 6oz potatoes, cut into wedges
2 Tbsps oil
1/4 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp turmeric powder
1/2 tsp cumin powder
1 tsp coriander powder
1/4 - 1/2 tsp cayenne pepper, to taste
Salt to taste
1/2 tsp garam masala
1 tsp + lemon or lime juice

1. Pour the oil in a saucepan and add mustard and cumin seeds. Turn on the heat to medium-high and, when the mustard seeds start to pop (this is unmistakable), add the potatoes and sautée 10-15 minutes, or until just starting to brown on all sides and getting soft. Keep covered when not actively sautéeing.
2. Add the beans along with the turmeric, cumin, coriander, cayenne and salt. Mix well and sautée another 8-10 minutes or until the veggies are tender.
3. Add the garam masala and the lemon juice, all to just heat up, about 1 minute, and serve. A light drizzle of more citrus juice would not go amiss.

Untested - Cumin-ginger stewed peas

http://www.salon.com/2010/05/15/how_to_cook_peas_fresh_frozen_tender_starchy/

Serves 2-3 as a main course with rice; more as a side

4 tablespoons vegetable oil
2 medium onions, preferably not Vidalia or other very sweet varieties, cut into pea-size dice
2 cloves garlic, chopped fine
1-inch-square chunk of ginger, peeled, chopped fine
1 jalapeño, or a more intense pepper if you’re macho, chopped fine
1 teaspoon whole cumin seeds
½ teaspoon coriander powder
2 teaspoon cumin powder
½ teaspoon red chile powder, or to taste
2 cups shelled peas, about 8 ounces by weight
1 small carrot, cut in pea-size dice
Salt, to taste
Water, or chicken stock if you’re awesome

Heat the oil in a heavy saucepan over medium heat until it flows like water, and add the onions. Stir to coat in the oil, get it to a healthy-sounding sizzle, and turn the heat to medium-low or low. I’m going to tell you now, this is not going to be your favorite part of cooking this dish, because you’re going to have to stir the onions literally every other minute, if not more, until they get an even, dark, rusty brown. You have to keep stirring because if any of the onions brown too quickly, they’ll burn by the time the rest get that dark color. This will take over 20 minutes. But you can start chopping and measuring the other stuff while you wait. Just don’t forget the onions!
When they’re a beautiful rich brown, push the onions off to one side of the pan. Turn the heat back up to medium and add the ginger and garlic, stirring to coat them in oil. They’ll get fragrant quickly; when they smell incredible, add the jalapeño or chili pepper and stir until you smell it, too.
Now add the whole cumin seeds, toasting them until you smell them, then add the rest of the spice powders. Toast them in the oil for a moment, and then stir everything together. Keep stirring, which will help toast and bring out the spices; you’ll feel the spices kind of “grip” the onions, turning the whole mess into a clump.
When the spices have clumped up and darkened a shade, add 1 cup water and bring to a simmer. Give this gravy a taste — the flavors will be great, but probably overly sweet. Season with salt, bringing it back into the savory spectrum, and simmer the gravy so the flavors come together for a few minutes.
Add the peas and more water (or stock) to just barely cover. Bring to a boil, turn down to a simmer and cover, leaving a slight crack for steam to escape.
Give them a stir, taste and adjust with salt after about 5 minutes. Add carrots. Cover and continue simmering.
When I make this dish with tender peas, after about 10-12 minutes simmering they’ll get exactly how I want them: starting to wrinkle, an ugly army green color, but with a smooth, creamy center that’s deeply savory, absorbing all the gingery, spicy flavors. If your peas are a bit starchier, it can take quite a while longer to get to that stage. Just keep cooking, adding more water if necessary. But eventually, they’ll get there, and your friends will be like, “What’s that flavor, son? Butter?” And you’ll say, “No, it’s pea.”

Test 2 - Potage Saint-Germain

Fresh Pea Soup
http://allrecipes.com/recipe/95110/fresh-pea-soup/
https://www.soscuisine.com/recette/potage-saint-germain

1 - Very good indeed and an excellent way to use peas past their prime!

2 tablespoons butter
(1 onion chopped is fine) 2 medium shallots, finely chopped OR 1 leek
2 cups chicken broth
1 cup water
1/2 fresh head of lettuce, chopped
1/4 cup fresh mint, chopped
3 cups fresh shelled green peas
salt and pepper to taste
3 tablespoons whipping cream (optional)

Melt the butter in a heavy-bottomed saucepan over medium heat. Cook the shallots until soft and translucent. Pour in the liquids, peas and lettuce, season to taste with salt and pepper. Bring to a boil, then simmer until the peas are tender, in about 15 minutes.
Add the mint and then purée the soup until smooth. Strain back into the saucepan, stir in the cream if using, and reheat to a slow simmer. Check the season and if found wanting, add salt and/or pepper before serving.

Untested - Slow-and-Easy Rack of Lamb

http://allrecipes.co.uk/recipe/34820/slow-cooker-rack-of-lamb.aspx

1lb 8oz rack lamb (2 average sized racks)
1 Tbsp + 2 Tbsps olive oil
2 Tbsps chopped fresh rosemary
1 Tbsp chopped fresh thyme
1 1/4 cups red wine
2/3 cup plum jam
1 tsp lemon zest
3 cloves garlic, roughly chopped
1 onion cut in 8ths
1 tsp minced ginger root

1. Preheat the slow cooker to Auto/Low.
2. In a frying pan over a high heat, warm 1 tablespoon of the olive oil then add the lamb and brown on all sides for about 1 to 2 minutes per side. This will seal in the juices. Remove from the heat and set aside.
3. In a bowl, combine the remainder of the ingredients and mix well. Place the lamb in the slow cooker then pour the mixture over, tossing to ensure a good cover.
4. Cook on Auto/Low for 6 to 8 hours or until the lamb is very tender. Top up with a little wine occasionally if necessary. Serve with juices from the slow cooker.

Untested - Fruity Chèvre Cheesecake

http://thenoshery.com/goat-cheese-cheesecake-with-pistachio-crust-and-cherry-sauce/
http://allrecipes.com/recipe/12254/graham-cracker-crust-i/

Crust
1 heaping cup shelled, roasted, and salted pistachios (See Recipe Notes)
3 whole 1 1/2 cups finely ground graham crackers
¼ cup granulated sugar
3 6 tablespoons unsalted butter, melted

Filling
12 oz mild goat cheese, room temperature
¼ cup granulated sugar
½ cup sour cream, room temperature
2 tablespoons mild honey
¼ teaspoon pure vanilla extract
Pinch of salt
3 large eggs

Cherry Fruit Sauce
1 lbs Rainier cherries fruit, cored or pitted if necessary
½ 1/4 cup sugar
2 1 tablespoon water
1 tsp vanilla extract
1 tablespoon cornstarch
2 tablespoons water

Topping (optional)
Extra fresh fruit to decorate the top.

Candied Pistachios
¼ cup pistachios
2 tablespoons brown sugar
1 tablespoon hot water

1. Heat oven to 375F. Generously grease a 10 in dia. spring form pan.

Crust

1. In the food processor combine graham crackers and pistachios, process Crush the graham crackers to a fine crumb a course grain. 
2. Add the sugar and the melted butter continue to process and blend until it resembles a crumbly cornmeal. 
3. Pour the pistachio mixture into the prepared pan and press evenly along the bottom. 
4. Bake in the oven for 10 - 12 minutes until set. Set aside to cool completely.

Filling

1. Lower oven to 300F.
2. Cream the goat cheese and sugar. Add the sour cream, honey, vanilla, and salt. Add eggs one at a time until well combined.
3. Pour the filling over the cooled crust. 
4. Bake in the oven for 35-40 minutes or until set. Let cool completely on counter.

Cherry Fruit Sauce

Stew the fruit in a pot with the sugar, water and vanilla with the lid on, mixing occasionally until soft.
When the fruits have released their juices remove the lid and keep at a medium simmer until enough of the liquid has evaporated to thicken the juice into a sauce, about 15-20 minutes to my taste, but maybe more or less for yours.Let it cool completely.

Candies Pistachios

Heat oven to 350 degrees. Line sheet pan with parchment paper or silt mat.
Mix brown sugar and hot water together. Toss pistachios in sugar mixture. Pour pistachios on sheet pan. Bake in the oven for 8 to 10 minutes. Let completely cool.

Assembly

1. Once the base and the fruit are completely cooled, remove the cheesecake from the pan, spread the fruit compote on top and, if you have any, decorate with as much or as little fresh fruit as you like.

Remove cheesecake from spring form pan, top with cherries and sprinkle with candies pistachios.

Tomato Chèvre Omelette - PUBLISHED

1 Tbsp butter
1 Tbsp vegetable oil
6 eggs
A generous pinch of salt
1/2 tsp ground black pepper
1/3 cup chèvre cheese
5 large cherry tomatoes in thick slices (Jaune Flamme are real good!)
1 Tbsp minced fresh Oregano
1/2 cup grated Gruyère cheese

1. Melt butter with oil in a 10" oven-proof fry pan or omelette pan.
2. Whisk eggs with salt and pepper until frothy.
3. Pour eggs into hot pan and start cooking at medium heat. Lift the egg and tilt the pan to let uncooked egg get underneath.
4. With the oven rack at the mid-way setting, start the grill (or use a salamander if you're so lucky to have one).
5. Crumble to chèvre across the surface of the omelette, then do the same with the tomato.
6. Sprinkle the oregano over all of this, followed by an evenly distributed layer of Gruyère.
7. With the egg still uncooked on the surface, (not just slithery but actually jiggly), slip the pan into the oven and broil.
8. When the egg is set and the edges puff up a little, take it out of the oven and carefully fold the omelette (I do this by first cutting the segments and then folding - more manageable size).

Untested - Roasted salt and vinegar crushed new potatoes

https://www.theguardian.com/lifeandstyle/2015/apr/11/new-potato-recipes-wild-garlic-soup-salad-melted-cheese-salsa

750g small red or brown new potatoes
2 tbsp extra virgin olive oil
Black pepper
2 tbsp cider vinegar
1-2 tsp flaked sea salt, for sprinkling
2 tbsp flat-leaf parsley, chopped

1. Preheat the oven to 220C/425F/gas mark 7. Boil the potatoes in salted water until knife-tender. Drain. Put back in the pot to dry out a little. Tip on to a very large baking tray.
2. Using a tea towel gently crush each potato but leave them whole. Drizzle them with the olive oil and season with pepper. Bake for 20-25 minutes or until the edges are browned and crisp.
3. Remove from the oven and gently toss with the vinegar. When all of the vinegar has been absorbed, sprinkle with sea salt and parsley.

Untested - Italian braised peas, broad beans and new potatoes

https://www.theguardian.com/lifeandstyle/2015/apr/11/new-potato-recipes-wild-garlic-soup-salad-melted-cheese-salsa

4 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, finely sliced
500g asparagus, tips put to one side, stalks finely chopped
400g small Jersey Royal potatoes (or other new potatoes), scrubbed and halved
½ bunch parsley, leaves picked and finely chopped
½ bunch mint, leaves picked and finely chopped
A handful of marjoram leaves, finely chopped (optional)
400g freshly podded broad beans (frozen are fine)
400g freshly podded peas (frozen are fine)
A squeeze of lemon juice, to taste
Extra-virgin olive oil, to finish
Salt and black pepper

1. Place a large, wide pan over a medium-low heat and warm up the oil before adding the onion, garlic and asparagus stalks. Add a good pinch of salt and sweat gently for 10 minutes until soft, but not coloured.
2. Add the potatoes, half the herbs and a splash of water. Stir well, turn the heat down to low, cover with a lid and leave for 15 minutes.
3. Meanwhile, bring a small pan of salted water to the boil and blanch the broad beans for 1 minute before draining. Remove the lid from the wide pan and stir in the broad beans and peas. Season well with salt and pepper and add enough water to come halfway up the vegetables. Cover with a cartouche (a piece of parchment paper cut the size of the pan) and leave to bubble away for a further 15 minutes, lifting the cartouche and stirring occasionally.
4. Taste and check that the broad beans, peas and potatoes are completely soft and tender. Continue cooking if not. Remove the cartouche, stir in the asparagus tips and give them a minute or two to cook through. Stir in the remaining herbs, check the seasoning, then squeeze in a little lemon juice to taste. Finish with a generous glug of extra-virgin olive oil.

Untested - Figs with goat cheese and honey

http://bettyrosbottom.com/2012/07/08/the-10-minute-summer-fruit-and-cheese-dessert/

8 ripe, figs or apricots
4 to 5 ounces chèvre
Honey for drizzling
2 to 3 teaspoons fresh thyme leaves

1. Halve the figs lengthwise. If using apricots, halve and remove the pits. 
2. Divide the cheese between the fruit pieces and mound on top, then drizzle with a little honey. 
3. Sprinkle each serving with some thyme leaves.

Testing - The Art of Eggs - Oeufs Orsini

1 - My lovely book of recipes from Monet's kitchen at Giverny, which I've already mentioned, contains a recipe for eggs that has fascinated me for some time. I finally made it and it is simple, impressive, and tasty. I still have to work out the best baking dish to use though - it wasn't as pretty as I would have liked.
2 - The frustration I have with this recipe is that the yolks become quite unattractive when they cook, but upon re-reading the recipe I realize that the yolks shouldn't float on top of the meringue - the recipe asks for deep holes in the whites, while I was trying to make them float on the surface. BUT I'd like to work out a way of knowing where the yolks are to be able to scoop them out whole, some sort of marker on top. Perhaps a dash of paprika?

6 eggs
1/4 tsp. salt
1/4 tsp. pepper
2 Tbsps. grated Gruyere or Parmigiano
1/4 cup butter cut into small pieces

1. Preheat the oven to 300F.
2. Separate eggs very carefully, pouring whites into a mixing bowl and setting the yolks aside - this is tricky, because the recipe requires that you add the yolks whole and unbroken, separately, at the end. What I do is catch the yolk in my fingers when I'm separating the eggs and then saving them each in their own half-shell. Using my fingers this way is easier for me to not break the yolks. I keep the egg shells in the egg carton.
3. To the egg whites, add the salt beat them until they are very stiff (they should be able to support the weight on a teaspoon without it sinking in.
4. Grease you baking dish (can't make any suggestions yet, I'm still trying to figure out which one would be best, myself) and pour in the egg whites, smoothing and spreading gently with a wooden spoon. Use the spoon to make six fairly deep holes in the whites, evenly spaced apart. Slip one egg yolk into each cavity and sprinkle with pepper, then sprinkle the whole dish with the cheese and dot with the butter (I used less than a 1/4 cup butter and it was delicious).
5. Put the dish on the lowest rack in the oven and bake for 20-30 minutes, or until the yolks are set (I've left it so the yolks are still runny, and the whites were well cooked). Serve immediately, because it gets cold real fast!

Untested - Oeufs on cocotte Lyonnaise

Baked Eggs in Ramekins With Onions from The Country Cooking of France by Anne Willan

1 Tbsp butter
6 - 8 scallions, sliced
Salt and pepper
Country Bread
More butter (2 Tbsps)
4 eggs
1/4 cup heavy cream

1. Heat the oven to 350F. Butter the ramekins.
2. Melt the Tbsp of butter over medium heat and fry the scallions until golden (5-7 minutes).
3. Spread them in the ramekins and season with salt and pepper.
4. Cube the bread to make croutons.
5. Over medium heat melt the 2 Tbsps of butter in a small pan (level of butter should be 1/4 inch) and allow it to heat up completely so that when a cube of bread is put in, it will quietly sizzle.
6. Add the bread cubes and fry, stirring constantly so they brown evenly, about 30 seconds to 1 minutes. 
7. Burns easily!
8. Strain off the extra fat.
9. Scatter the croutons over the scallions and season again. (this can be done in advance and left at room temperature)
10. Break an egg in into each ramekin and spoon enough cream to cover it, about a Tbsp.
11. Line a roasting pan with a dish towel and pour on enough boiling water to come up half way the sides of the ramekins.
12. Bring the water just back to a boil on the stove top before popping the whole thing into the oven
13. Bake until the egg whites are almost set, about 10-11 minutes, depending on the ramekin and how hot your oven is. NOTE the eggs will continue cooking for a minute or two in the hot dishes after they've been taken out of the oven.

Oeufs brouillés - PUBLISHED

Scrambled Eggs from Monet's Table by Claire Joyes, p. 116

1 - Made this to great acclaim as a 'light' hot summer evening's meal. I used some old frozen chanterelles I'd forgotten in our freezer. I often find in the recipes from this book that there's some important detail missing. It just so happened that I was also looking at egg recipes in Anne Willan's Country Cooking of France, an author whose recipes I also find miss important details. In this instance, the two complimented each other famously. Fried croutons instead of dry croutons are the perfect accompaniment to the eggs - I doubt this first test would have elicited such enthusiasm, otherwise.
2 - I made this again but with only tarragon, again to ooohs and aaahs.
3 - I used dry tarragon this time, still to positive effect. I will alter the instructions slightly to underline the importance of a cool pan - I poured in the eggs when the pan was still too hot and it started to cook too quickly even before I could put in the first pat of butter.

1 cup croutons
2 slices of crusty bread (about 1 cup)
2 Tbsps butter
8 eggs
1/2 tsp salt
1/2 tsp pepper
More butter, 1/4 to 1/2 cup, cubed
OPTIONS
2 Tbsps minced fresh herb OR
2 Tbsps minced truffles OR
1/2 cup chanterelle OR morel OR oyster mushrooms sautéed in butter for about 10 minutes WHICH YOU MUST DO FIRST (read instructions)

1. Cube the bread to make croutons.
2. Over medium heat melt the 2 Tbsps of butter in a small pan (level of butter should be 1/4 inch) and allow it to heat up completely so that when a cube of bread is put in, it will quietly sizzle.
3. Add the bread cubes and fry, stirring constantly so they brown evenly, about 30 seconds to 1 minutes. 
4. Burns easily!
5. Strain off the extra fat. 
6. With a slotted spoon remove the croutons and divide croutons between two plates.
7. If using mushrooms, use the remaining butter to cook them and set them aside.
8. Bring the water to boil in a bain-marie (NOTE the secret is not the bain-marie but to cook the eggs very slowly, therefore 
9. NOTE: A bain-marie is the usual way of preparing this dish, but a fry pan can be used - it should take about 5 minutes until the eggs just begin to thicken. If using the fry pan, it is VERY IMPORTANT that it be cool before putting in the eggs - if the pan is too hot, the eggs will start to scramble before you can incorporate the butter and it will not be as creamy.
10. Break the eggs into a bowl, and carefully remove the threads of the whites without mixing the eggs too much. Add the salt and pepper and beat lightly, as for an omelet. NOTE the mixture must not foam.
11. Grease the insert for the bain-marie with the first cube of the second batch of butter before pouring in the eggs (or, if using, a cool fry pan which can be the fry pan you've used before but cooled enough to touch). Beat the eggs well with a wooden spoon for 2 minutes, until the mixture begins to thicken.
12. Now add the remaining cubes of butter, beating constantly after each addition. When the eggs are on the point of setting, you may add your optional ingredient.
13. As soon as the mixture becomes grainy, remove the saucepan from the heat and pour the contents over the croutons and serve.

Untested - Oeufs berrichons

Stuffed Eggs, from Monet's Table by Claire Joyes, p. 116

4 harboiled eggs

3 parsley sprigs, chopped

1 small onion, minced

1 garlic clove, minced

1/4 tsp salt

1/4 tsp pepper

3 Tbsps heavy cream or crème fraîche

1. Preheat the oven to 300F.
2. Slice the eggs in half lengthwise and remove the yolks.
3. Mash the yolks and combine them with the parsley, onion, garlic, salt and pepper.
4. Stir in the crème fraîche.
5. Fill the cavities in the whites with the mixture.
6. Lightly grease a baking dish. Arrange the eggs  in the dish and bake for about 20 minutes or until the tops are just colouring.

Testing - Oeufs renversés à la Lyonnaise

Savory Egg Custard with Tomato Sauce from Monet's Table by Claire Joyes, p. 115

1 - I screwed up my first attempt - I think I only put in 1 cup of milk. However, this means that the cake tin is not enough to contain the dish. I will have to purchase something larger. I also suspect it means that 30 minutes will not be enough to cook such a large amount of custard.

4 cups milk
1/4 tsp salt
8 eggs
1 cup (3-4 oz) Gruyère cheese, grated
1/2 tsp pepper
12 ripe tomatoes, peeled (3-4lbs)
2 sprigs thyme
1 bay leaf
1/2 tsp pepper
1/2 tsp salt
(optional) 1 small slice ham, cut into julienne strips
2 Tbsps butter cut into pieces

1. Heat the milk with the salt. When it comes to a boil remove it from the heat but keep it warm (cover it). (Honestly, this is just silly!)
2. Preheat the oven to 300F. Fill a dish half-way with water and place in the oven - it should be large enough to accommodate your baking dish.
3. Fill a bowl with ice and water and set it next to the stove. Working in batches, drop several tomatoes into the boiling water. Watch for their skins to start to wrinkle and split, 45 to 60 seconds, then scoop them out with a slotted spoon and transfer them to the ice water bath. Set aside.
4. Grease a (The recipe suggests a Charlotte mold and with the volume of milk it will need something that size. HOWEVER, a larger container like a lasagna dish or even several ramekins could work just as well, and likely the ramekins would be better because serving would be easier and more attractive).
5. Beat the eggs, as for an omelet. While beating, add the hot milk a little at a time to allow the egg to gradually heat up whithout become scrambled eggs. After about 6 Tbsps add the rest of the milk and  Once well combined mix in all of the cheese. Stir to combine and pour into the greased pan.
6. Place the pan in the water bath in the oven - there should be enough water to come up half-way up the sides of the pan.
7. Bake for 30 minutes (more likely 1 hour) or until the tip of a knife comes out clean from the centre. 
8. Meanwhile, make the tomato sauce but cutting the tomatoes into quarters and lightly pressing them to extract excess juice and the seeds. 
9. Put the pulp into a pan with the thyme and bay leaf along with the salt and pepper. Bring to a boil then simmer for at least 20 minutes, allowing it reduce into a purée. 
10. Just before serving stir in the butter to the sauce one piece at a time until the mixture is smooth.
11. Pour over the egg custard and serve.

Untested - Rack of Lamb Casserole

http://www.750g.com/carre-dagneau-des-landes-irlandaises-aux-causses-du-quercy-r45256.htm

100 g of pitted prunes (preferably the Prunes d'Agen)
30 cl of fruity red wine
2 capfuls of Armagnac
Grape seed oil
1 large onion, diced
1 rack of lamb
1 garlic clove cut in half
3 tbs grainy mustard
2 c s of rosemary
House bread crumbs
3 garlic cloves cut in half
salt pepper

1. The day before put the prunes to soak in the warm wine, add the Armagnac.
2. The next day, rub the lamb with a clove of garlic, brush it with the mustard, then sprinkle with rosemary, then dip it in the bread crumbs (homemade). The breadcrumbs must adhere well to the meat.
3. In a cast iron casserole sweat the onion, when the onion becomes translucent add the lamb to brown. When the meat is nicely golden add the 3 garlic cloves, let cook about 15min.
4. Drain the prunes of their marinade and add them at the end of cooking, scrape the juices at the bottom of the casserole and wet with a little marinade (1 glass) and reduce until a very syrupy.
5. Serve well hot with the plum of prunes, it is delicious, the meat is very tender and sweet and savory suits it.

If you like very rosé lamb shorten the cooking time.

Untested - Stewed Rack of Lamb

https://thefoodsnobuk.wordpress.com/2014/03/17/rack-of-lamb-irish-stew-colcannon-potatoes/
http://instantpot.com/rack-of-lamb-casserole/

8 lamb chop cutlets from the rack of lamb (or 1 lb)
1 lb potatoes, preferably fingerling or baby
4 large carrots in chunks
1 large onion cut in eighths (with basal stem intact)
2 stalks celery, chopped
4 sprigs of fresh thyme
1 cup lamb stock
2/3 cup stout such as Guinness
2 Tbsps fresh chopped parsley
2 dashes of Worcestershire Sauce
1 Tbsp of pearled barley
1/4 cup butter
1/3 cup flour
Salt and pepper

1. Trim some of the fat from from each of the chops and put the fat in a medium heated frying pan. This will melt some of the lamb fat for use in the next couple of steps.
2. Preheat oven to 350F.
3. After 5 to 10 minutes, remove the fatty pieces from the frying pan and discard. Fry each lamb chop in the fat for about three minutes at a medium temperature – turn half way through. Put the lamb chops in the casserole dish.
4. Cook the carrots, celery and onions in the remaining fat for two minutes, turning frequently.
5. Put the onions and carrots around the lamb chops in the casserole dish. Season with salt and pepper.
6. Add the potatoes, thyme, Worcestershire Sauce, pearl barley, lamb stock and beer. Cover and bake for one and a half hours.
7. Make a roux with the butter and flour by melting the butter and, when it starts to froth, sprinkle in the flour while whisking vigorously. Cook for 2 minutes whisking all the time to prevent it sticking to the bottom of the pan.
8. Take the casserole dish from the oven and pour off most of the gravy into the roux (be careful, the casserole dish will be hot and the roux could boil over).
9. Quickly whisk the gravy and roux together. Add back into the casserole and scatter the parsley on top. Check the seasoning and add salt and pepper if necessary.
10. Cover and put the casserole dish back in the oven for ten minutes.