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Rack of Mutton with White Bean Purée
A tender mutton rack roasted over raw mirepoix, served with white bean purée and its skimmed, strained demi-glace gravy.
Method
Steps
Step 1
Have the linked raw mirepoix ready, kept chilled until needed. Have the required helping of finished white bean purée ready and hot, following its linked preparation. If the purée was safely refrigerated, reheat that portion to at least 74°C and keep it hot. Measure one gill of finished demi-glace first, then loosen only that measured portion with a little hot finished unsalted veal broth. If the demi-glace was refrigerated or thawed, bring the loosened portion to a full rolling boil while stirring and check that it reaches at least 165°F before using promptly.
Step 2
Use one fresh tender rack of adult-sheep mutton. Have the spinal bone removed, trim away the skin and a little fat from the top, and shorten the ends of the ribs by one inch. Season the same rack all around with one teaspoon salt and half a teaspoon ground black pepper.
Step 3
Use an uncovered roasting pan suitable for both the oven and hob, with room for the rack and its bed. Put the required raw mirepoix in the bottom, lay the rack over it, lightly baste with a little melted butter and pour two tablespoons water into the pan.
Step 4
Place the pan in a cold conventional oven and set top-and-bottom heat to 200°C. Roast uncovered for about forty-five minutes, turning and basting occasionally with its actual pan juices. Watch the pan so that its contents do not scorch; carefully add a little hot water only if needed to prevent drying. Continue as needed until the meat is tender and a clean thermometer reads at least 77°C in the thickest meat away from bone, with the pork-containing mirepoix bed cooked through to at least 74°C and its vegetables tender. Do not rely on the clock or colour alone.
Step 5
Lift the cooked rack onto a warmed serving dish and keep it hot. Arrange the hot finished white bean purée on one side.
Step 6
Skim the fat from the gravy actually left in the same roasting pan. Add all the prepared one-gill demi-glace portion with its little added broth. Bring to a boil on the hob and boil for five minutes, then pass the gravy through a fine conical strainer over the rack, leaving the coarse mirepoix solids behind.
Step 7
Serve promptly with the rack whole for carving and the bean purée alongside.
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