Stage 9:  Saint-Gaudens  - Tarbes Gabriel Gaté introduces the rustic cuisine of the Gascoigne region, famous for its duck, beans, smallgoods and dishes such as cassoulet. Top French chef, Philippe Mouchel, makes a dish of Roast Rack of Lamb with Baked Beans from Tarbes. Sommelier, Christian Maier, accompanies the dish with a local wine which he claims is good for you.For more Tour news visit the Tour de France website at More Taste Le Tour recipes


Skill level

Average: 5 (1 vote)


  • about 80 g dried beans (Philippe used beans from Tarbes, but you can use other beans, e.g. cannellini beans
  • 1 small carrot, cut into pieces
  • 1 branch of celery, cut into pieces
  • ½ onion, left whole
  • 3 cloves of garlic
  • about 8 sprigs of thyme
  • ½ bay leaf
  • 4 or 5 pepper corns
  • 1 rack of lamb with 6-8 cutlets
  • salt and freshly ground black pepper
  • a little olive oil
  • 20 g butter
  • 2 shallots, finely chopped
  • 2 tsp red wine vinegar
  • 2 tbsp chopped parsley

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


The day before you cook the dish, cover the beans with cold water and soak for 24 hours.

The next day, drain the beans, place in a saucepan and cover with cold water. Add the carrot and celery pieces, the onion, 1 clove of garlic, 1 sprig of thyme, the half bay leaf and the pepper corns. Bring to a simmer and cook on low heat for about 1 1/2 hours or until the beans are tender. Make sure you allow enough time for this.

Preheat the oven to 180°C.

Season the lamb with salt and pepper. Heat a roasting pan with a little oil. Add the rack of lamb and place 2 cloves of garlic and 4 sprigs of thyme on top of the meat.

Roast the lamb in the preheated oven for about 5 minutes, then turn it over and roast the other side for 5 minutes.

Meanwhile, drain the beans and remove the vegetables and herbs.

Heat 20 g butter in a pan. Add the chopped shallots and 1/2 tbsp chopped thyme and stir for 1 minute. Then add the beans and heat through well. Stir in the red wine vinegar and the chopped parsley and season to taste.

Transfer the beans to 2 plates and top with half the lamb. Garnish with the remaining sprigs of thyme and drizzle a little olive oil over the top.

Bon appétit!