A special Valentine’s treat from James Eddington

This is a healthy, heartwarming and mouth-watering dinner to “beet” the winter blues.

Roasted rack of lamb accented with a white bean puree and raw beet salad

Recipes by James Eddington
Eddington’s of Exeter
527 Main Street, Exeter
519-235-3030 – www.eddingtons.ca

Photos by Casey Lessard

Rack of Lamb

Marinate rack of lamb with fresh garlic, rosemary and sea salt.
Bake in 375ºF oven for 25-30 minutes.
Remove from oven and cover in foil (let lamb rest for about 10 minutes).
Take pan drippings and sear with 1 oz of red wine, splash of balsamic vinegar, 1 tbsp of Dijon mustard, 1 tsp of honey, and about 1/4 cup of diced peppers and/or tomato.
Carve rack of lamb along bone lines about 3/4 of the way through. Pour sauce (pan drippings) over cut lamb once plated.

White Been Puree
(can be made a day ahead)
This is a great substitute for potatoes. High in protein, fiber, magnesium, potassium, and iron.

Soak one cup of white beans in four cups of water overnight.
Sautée one white onion, 1/2 stock of celery, and three cloves of garlic in butter or oil.
Add about 2L of water (chicken stock or vegetable stock adds extra flavor), bring to boil then add pre-soaked beans.
Boil for at least two hours or until beans soften.
Add pinch of sugar, salt and pepper to taste.
Drain remaining water/stock.
Mash (just like potatoes) or purée in blender once cooled.
This can be refrigerated for up to two days. It actually has better consistency once refrigerated.
Re heat in sauté pan with 1 oz heavy cream, garlic, salt and pepper to taste. (Will look and feel like whipped potatoes)

Raw Beet Salad
(can be made day ahead)
High in B vitamins, beets are a natural blood cleanser and very colorful for presentation.

Julienne (Cut into long thin strips) four large beets and two large carrots. You can also put through food processor or grate.
In large bowl combine 2 oz rice wine vinegar, 1 oz balsamic vinegar, 3 oz apple juice, juice squeezed from one lemon, and honey to thicken (add small amount of honey at first, and add more if too bitter, until desired sweetness is met), whisk together and mix beets and carrots to mixture. Let sit for at least an hour in fridge; overnight is best.
Adding sun-dried cranberries, dried apricots etc., gives extra flavor and depth to salad.