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 tdf.sbs.com.au. More Taste Le Tour recipes
- 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
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.