With Spring Beans, Blistered Tomatoes, and Hazelnuts
Yield: 4 servings


  • (4) 5oz portions Lamb Loin (cleaned), or Lamb T-Bone
  • 2 oz Romano Beans
  • 2 oz Wax Beans
  • 2 oz Haricot Vert
  • 2 oz Fresh Garbanzo Beans
  • 2 oz Fava Beans, cleaned
  • 2 oz Sea Beans
  • 1 Garlic clove, minced
  • 2 sprigs of Rosemary
  • 12 Cherry Tomatoes
  • 2 Shallots, cut in small dice
  • 12 Chives, snipped with kitchen shears
  • 2 Tbs Hazelnuts, skinned, toasted and chopped
  • 4 Tbs Extra Virgin Olive Oil
  • 1 qt Veal Stock, or Beef Stock if needed
  • 1 C White Wine
  • 1 Sachet - Thyme sprig, bay leaf, whole peppercorn


Pre-heat oven to 400 F. Season the lamb with salt and black pepper. In a heavy bottomed skillet over medium high heat, add 1 tablespoon of oil. Add the lamb and sear, about 2 minutes each side, or until there is even browning on all pieces. Remove from the pan and set aside on a broiler plate or oven ready pan.

In a 4 quart sauce pot, bring 2 quarts of lightly salted water to a boil. Blanch the romano beans, wax beans, haricot vert, and garbanzo beans for about 30 seconds. Remove from the boiling water and refresh under cold running water to halt their cooking. The sea beans and fava beans are tender enough, and won’t require par cooking. Remove the beans from the cold water and spread out on paper towel to drain.

In a 4 quart sauce pot over medium heat, add 1 tablespoon of oil. Add the shallot, garlic, and 1 sprig of rosemary, and gently sauté about 2 minutes. Add the white wine and reduce until almost completely evaporated. Add the veal stock and sachet. Simmer the liquid until it is reduced by two-thirds. Remove from the heat and strain, or for a more rustic sauce, simply remove the sachet. Set aside.

In a small sauté pan over medium heat, add 1 tablespoon of oil. Add each bean variety, and cherry tomatoes, and gently sauté until hot. Finish with chopped chives, and season with salt and pepper to taste. Drizzle some olive oil on each piece of lamb and put in the oven to finish cooking, about 3-4 minutes. In the center of each plate, pool a small amount of sauce, about 1 ounce. Place the beans over the sauce, dividing them evenly between each plate. Remove the lamb from the oven, and top with some chopped hazelnuts. Place each portion of lamb on each plate over the beans. Finish with a drizzle of olive oil and a sprig of rosemary.