1 1/2 to 2 pounds lamb loins
9 large garlic cloves, 8 left whole in their skins, 1 cracked away from its skin
6 tablespoons extra-virgin olive oil
1 cup red Bordeaux wine, your pick
1 tablespoon unsalted butter, cut into small pieces
Coarse sea salt and coarse black pepper
1 tablespoon fresh thyme leaves
2 carrots cut into small dice
1 shallot, chopped
1 can small white beans or cannellini, drained and rinsed
1/2 cup chicken stock or broth
1 head of cauliflower, cut into small florets
4 thick slices good-quality bacon from the butcher counter, chopped
12 small radishes, halved
2 heads of frisee lettuce, cored and coarsely chopped or torn
3 tablespoons white wine or champagne vinegar
Crusty bread, for mopping
While the lamb cooks, place a medium skillet over medium heat. Add 1 tablespoon of the EVOO, the carrots, and the shallots.
Vive la France!
This was a rather complicated meal, and I didn't know if it would be worth it. I was afraid it would taste awful. I'm getting into the portion of the cookbook that has recipes I've never tried before, so I really don't even have an idea of how these will taste. RR says: "This simple feast brings together all my favorite flavors from a short, sweet stay in Bordeaux." I did not serve bread with this meal because the beans had enough starch. It actually was not bad. The meat tasted good, even though I had to buy a big hock and try to get the meat from the bones. I didn't do a very good job of it. The wine sauce was buttery and tasty. The salad was ok... I used green leaf lettuce instead of frisee (I can't get frisee here). It helped that there was bacon in it. The radishes were weird, but the cauliflower was really good. It was my favorite part. I did like the beans and carrots, but next time, I'd probably leave that part out... or the salad... or the meat. All together, it was just too much food. I had run out of olive oil, so I used canola oil. I used the red wine I had on hand, I didn't buy anything special for this. I used dried thyme instead of buying fresh, but I would recommend fresh in this recipe since it's not being cooked.