Roasted Loin of Lamb with Summer Beans..

Cooking Instructions

Preheat oven to 400ºF.

Season lamb with chopped rosemary, salt and pepper.

Heat butter in an oven-proof sauté pan over moderately high heat until golden brown. Add loin to pan and reduce heat to medium. Sear lamb on one side until caramelized, about 2 to 3 minutes, then turn over and place pan in preheated oven. Cook lamb for 6 to 7 minutes for medium rare. Remove lamb from sauté pan and let meat rest for 7 to 8 minutes.

Bring salted water to a boil in a large saucepan. Blanch beans, one type at a time until crisp-tender. (Pole beans and yellow wax beans will take 5 to 6 minutes; haricots verts 3 to 4 minutes; fava beans 1 to 2 minutes and edamame 2 to 3 minutes, or slightly longer if frozen.) Transfer beans with a slotted spoon to a large bowl of ice water to stop the cooking and set their bright colors. When chilled, drain beans well. Cut long beans into 1-inch lengths. Slip favas out of their tough outer skins. (It is not necessary to peel edamame, if using.) Reserve.

Heat butter in a large sauté pan over moderate heat. Add shallot and a pinch of salt and cook slowly, stirring occasionally, until shallot is soft. Add whole rosemary leaves, beans and tomato. Toss lightly to combine. When beans are heated through, season with salt and pepper to taste.

To serve, divide bean mixture among 4 plates. Thinly slice lamb and place on top of fricassee. Serve immediately.

Round Out the Meal:

With oven-roasted new potatoes.

Kid Friendly:

Use your child's favorite bean-such as edamame-alone if a mixture is overwhelming.