Duo of Lamb, with White Bean and Wild Mushroom 'cassoulet', Wilted Rocket and Onion Purée

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 large carrot
• 1 leek
• 3 celery
• 1 onion
• 5 sprigs rosemary
• 8 sprigs thyme
• 400ml/14fl oz red wine
• 1L/1¾pt lamb stock
• 2 onions
• 4 x 100g/3½oz pieces lamb cannon, trimmed of all fat and sinew
• 100ml/3½fl oz olive oil
• 1 clove garlic
• 2 sprigs rosemary
• 2 sprigs thyme
• 4 x 3-bone rack of lamb
• 50ml/2fl oz olive oil
• 50g/2oz unsalted butter
• 300g/10 ½oz chanterelles, pied de moutons, trompette de la morts, girolles (or mixed wild mushrooms
• 2 banana shallots
• 2 garlic cloves
• 250ml/9fl oz dry white wine
• 200ml/7fl oz vegetable stock
• 1x 400g/14oz tin cannellini beans
• 100ml/3½fl oz double cream
• 10g/ 1/8oz flat parsley
• unsalted butter
• 100g/3½oz rocket
• sea salt flakes and white pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (200°C). Roughly chop the 1 onion, carrot, leek and celery. Soften them in olive oil in a large pot for 8 minutes, then add 5 sprigs rosemary, 8 sprigs thyme and the red wine and simmer until reduced by about two thirds.

2. Add the lamb stock and simmer gently for 30 minutes, then strain and keep warm as the jus, reducing further if it needs more body.

3. Thinly slice the 2 onions and cook them in 50g butter over low heat for 25 minutes until very soft. Blend until smooth with the double cream, season with sea salt and white pepper, and pass through a sieve.

4. Finely dice the banana shallots and 2 garlic cloves and soften them in olive oil for 5 minutes. Add the white wine and reduce by half, then add the vegetable stock, drained cannellini beans and simmer for 15 minutes to make the cassoulet. Season and keep warm.

5. Slice the mushrooms and fry them in unsalted butter over high heat for 4 minutes until golden. Season with sea salt and white pepper and set aside.

6. Season the lamb cannon and racks with sea salt and white pepper. Sear in olive oil with the remaining garlic clove, 2 sprigs rosemary and 2 sprigs thyme for 3 minutes per side, then roast for 10 to 14 minutes until the thickest part reaches at least 145°F (63°C). Rest for 3 minutes before carving.

7. Wilt the rocket in a hot pan with a little unsalted butter for 1 minute, then season and drain. Finely chop the parsley and stir it through the cassoulet with the mushrooms.

8. Spoon the onion purée onto plates, add the wilted rocket and cassoulet, arrange the sliced lamb cannon and rack, and spoon the jus around the plate to serve.