Grilled Lamb "Lollie-Chops" with Controne Bean Salad
Courtesy of chef Jason Todd Rice
2 Grass-fed Lamb Racks, cut into single chops
2 Tbsp Casina Rossa Herbs & Salt
4 Tbsp Casina Rossa EVOO
1 Tsp Black Pepper, freshly ground
1 Tsp Piran Soline Fior di Sale
1 package Controne “No Soak” Beans
2 each Roma Tomatoes, diced
1 cup Kale, blanched
¼ cup Radici of Tuscany 100% Italian Pine Nuts
4-5 Marino Sicilian Bay Leaves
Begin by cutting the racks into individual chops and cleaning or “frenching” the bones. Marinate with the olive oil, Herbs & Salt and freshly ground black pepper. Set aside for at least an hour or more.
Bring a small pot of water to a boil with 4-5 bay leaves and a large pinch of Herbs & Salt. Pour in white beans and cook slowly until they are just soft and not mealy or mushy (1- 1½ hours). Drain and lay out on a sheet pan to cool. Toss the cooled beans with the fresh tomatoes, kale, piran salt, pepper, and a liberal drizzle of the EVOO.
To prepare the Lamb, sear the chops with good grill marks on both sides, cooking to desired doneness. Set aside to rest.
Arrange the White Bean Salad on a large, family-style platter. Arrange chops on top of the salad and finish with just a touch more of the Herbs & Salt