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Chef Jan Hansen - rack of lamb

Chef Jan Hanson puts lamb on the menu for today's edition of What's Cooking. 

Dri View Farms Rack of Lamb, summer bean fricassee sandhill syrah demi glaze ½ rack frenched rack of lamb 2oz sandhill syrah ¼ cup olive oil ¼ cup rocky Brassica mustard 2 sprig thyme 1 sprig rosemary 2 cloves garlic 1 bulb shallot Combine all ingredients in robo coup and puree till combined, marinate for two hours. Remove Lamb from marinade when ready to cook, sear presentation side heavily and cook at 350 degrees until internal temp is 115F Summer bean fricassee 1/4 cup each navy bean, chick peas, black eye peas, kidney beans 1/8 cup clipped green beans 1/8 cup baby heirloom tomatoes 1tbsp butter Soak navy beans, chick peas, black eye peas, kidney beans in water overnight Cook in desired stock until soft and drain Toss in green beans and baby heirloom tomatoes and sauté all together Mount with butter Season with s+p

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