This lamb dish was actually on our menu last year, and it is one that I love! It's our version of the classic French Stew. Christopher Kiegiel offers the perfect wines to enjoy this hearty dish with, and all are priced under $30! A great winter dish to enjoy during the cold months.
Yield: 4 servings
Dried white beans, soaked overnight - 2 1/2 C
Onions - 1 ea.
Cloves - 1 ea.
Garlic cloves - 2 ea.
Thyme sprigs - 3 ea.
Parsley sprigs - 2 ea.
Bay leaf - 1 ea.
Pork belly, skin on - 4 ozs.
Boneless lamb shoulder - 4 ozs.
Lamb racks, 12-14ozs ea - 4 ea.
Olive oil - 2 ozs.
Duck fat - 1 oz.
Garlic sausage - 1 1/2 ozs.
White wine - 2 ozs.
Plum tomatoes, seeded & diced - 2 ea.
Tomato paste - 1 tsp.
Duck confit - 1 leg
Bread crumbs, panko - 1 ½ C
1. Simmer beans with 1/2 onion, studded with clove, 1 garlic clove, thyme, parsley, bay leaves and simmer until tender
2. Remove skin from pork belly; cut skin into ½" pieces and meat into 1" dice; cut lamb into 1 ½" dice
3. Season lamb racks and sear in oil until golden on all sides
4. Finish lamb rack in 375 degree oven until desired doneness
5. While lamb racks are cooking, heat duck fat and sauté meats and then sausage
6. Dice remaining 1/2 onion and add to pan
7. Add remaining 1 clove of garlic; deglaze with wine
8. Add tomatoes and tomato paste
9. Drain beans while reserving liquid and place beans in bowl
10. Stir in meats, shredded confit and tomato mixture
11. Top with duck fat and bread crumbs broil until golden
Presentation:
1. Place bean cassoulet in bowl while trying not to disturb crust
2. Slice rack of lamb into chops and arrange standing atop beans
3. Drizzle lamb jus around beans and garnish with fresh thyme
And Now for Christopher's Perfect Pairings:
So here is a simple rule of thumb when it comes to pairing lamb and wine: pick Syrah. Here is the Why. Lamb is a gamey, hearty and earthy meat, and Syrah tends to be very earthy and complicated.
Syrah tends to be a very masculine wine and typically exudes deep dark fruit flavors with some serious intensity. Syrah from the Rhone tends to be blended nicely with Grenache and Mourvedre and comes across as gripping and untamed, while Syrah from "down under" is more likely to be softer and fruitier. And let's not forget those from the West Coast of the US as well. In my opinion, pairing lamb with Syrah is always a "Perfect Pairing." Here are some suggested producers.
2009 Jaffurs Syrah Santa Barbara County - 93 JS - $29.95
"Wow. This is very special with a licorice, meat and dark cherries on the nose. Full-bodied, with plenty of fruit and velvety, chewy tannins. Long and intense finish. Then turns to meat and spices. Serious wine. Drink now or age." - James Suckling
2009 Domaine Grand Veneur Lirac Clos de Sixte - 91 RP - $18.99
"The Lirac 2009 Clos de Sixte may look expensive, but this is a sensational wine capable of lasting for a decade or more. A blend of 50% Grenache, 35% Syrah and the rest Mourvedre, the wine has a dense purple color, a big, sweet kiss of garrigue, blackberries, kirsch, barbecue smoke, damp earth, and wild strawberries. Full-bodied, with velvety tannins as well as real opulence and power, this is a big, fleshy Lirac that should evolve beautifully for up to a decade or more." - Robert Parker
2006 Waters Winery Syrah Loess Vineyard - 92 RP - $29.99
"The 2006 Syrah Loess contains 3% Viognier. The grapes were sourced from a Leonetti Cellar vineyard. The wine has lifted, floral notes from the Viognier, an opulent palate presence, succulent flavors, and a pleasure-bent personality. Drink this sexy effort over the next 6-8 years. Jason Huntley calls the shots and Jamie Brown makes the wine at Waters Winery, one of Walla Walla's finest new producers." - Robert Parker