Ontario Rack of Lamb with Merguez Sausage and Fava Bean Ragout

Rack of lamb
salt and pepper
2 tbsp (30 mL) olive oil
¼ lb Merguez sausage
½ tbsp (8 mL) butter
2 tbsp (60 mL) pearl onions
1 tbsp (15 mL) garlic confit
¼ cup (60 mL) fava beans
1 tbsp (15 mL) red wine
2 tsp (10 mL) sherry wine vinegar
fresh rosemary
1 tbsp (15 ml) lamb jus
1 tsp (5 mL) panko crumbs
salt and pepper to taste
¼ cup (60 mL) lamb jus
pinch of amaranth

For the lamb:
Season lamb with salt and pepper. Preheat oven to 400°F. Sear lamb on high heat in a heavy pan with olive oil. Move pan to hot oven and cook to medium rare. Remove from oven, tent with aluminum foil and let stand for two minutes before cutting.

For the ragout:
Cut sausage into half-inch slices. Saute in pan over high heat in butter until browned. Reduce heat, add onions and garlic, continue cooking until soft. Add fava beans and continue to sautà©. Add wine and sherry wine vinegar and reduce. Add rosemary and lamb jus and reduce further. Move to oven and sprinkle with panko crumbs, and bake until fava beans are soft. To plate, place fresh vegetables of your choice onto middle of two plates. Spoon ragout onto the plates. Cut the lamb along the bone into two pieces and place onto plates. Garnish with amaranth and more lamb jus.