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Candied Walnut-Cumin Rack of Lamb with Sautéed Spinach, Creamy Navy Beans, Roasted Pear and Onion Jus

Candied Walnut-Cumin Rack of Lamb with Sautéed Spinach, Creamy Navy Beans, Roasted Pear and Onion Jus

Chef Eli Glace

Maplewood Farm and Brewery, Amherst, MA


  • 1¼ pound trimmed and frenched rack of lamb (7 or 8 ribs)
  • 2 tsp ground cumin
  • ½ cup candied walnuts, chopped
  • 1/3 cup fine dry bread crumbs
  • 1 tablespoon olive oil
  • 1 small garlic clove, minced
  • 1 teaspoon Dijon-style mustard
  • 1 Anjou pear, halved and de-seeded


Preheat oven to 325ᄚF. Spray baking sheet with nonstick spray. Combine walnuts and all remaining ingredients in medium bowl; toss to coat.
Spread nut mixture on prepared baking sheet and bake for 15 minutes until nuts are deep golden and sugar mixture is bubbling, stirring occasionally. Cool completely on baking sheet.

In a bowl, combine the bread crumbs, oil, candied walnuts, ground cumin, and the garlic.
Season the lamb with salt and press into the crust on one side. Put olive oil in a medium sauté pan and brown the lamb, crust side down, for 2 minutes. Turn the lamb over and sauté for 1 minute on the other side.
Remove from sauté pan and place in the oven, along with the halved pear, at 400 degrees for 25 minutes, or until cooked through.

Add oil to a skillet and cook spinach over a high heat, turning frequently until wilted. Season with salt and pepper.

Navy Beans
Place drained beans in a hot pan with the garlic and bay leaf. Add the cream and bring to a boil. Turn down the heat to a vigorous simmer and reduce, for about 10 minutes. Serve hot.

Onion jus
Slice the onions and sauté in the olive oil and butter mix. Add a little brown sugar, if desired, to help the onions caramelize. Cook well, until the onions turn a golden caramel brown. Add 8 oz water at a time, cooking the onions over a low heat, until they reduce.
When the onions have reduced by 3/4, add a further 8 oz water and repeat the process, until approximately 32 oz water have been added and reduced. This will take some time.
At the point of serving, whisk in 3 oz butter to give the jus a velvety consistency.

To serve the whole dish
Place 2-4 ribs of lamb per person on a plate. Place one half of the roasted Anjou pear on top of the lamb. Add a small side serving of the creamy beans, a generous portion of the sautéed spinach, and drizzle a little of the onion jus over the spinach, the pear and around the plate. Serve immediately.