Grilled Lamb Over White Bean and Swiss Chard Recipe

Prepared by Sarah Stegner Chef, The Dining Room at The Ritz-Carlton Chicago (A Four Seasons Hotel)

Lamb: Cut the lamb in half lengthwise. Rub with herbs, olive oil, salt and pepper. Let marinate for one hour before grilling. Cook on the grill over medium heat until browned on both sides and media rare.
White Beans/Swiss Chard: Soak the beans in cold water one hour before cooking. Drain the beans and discard the liquid.
In a large skillet over medium heat, brown the bacon, the large pieces of carrot, celery and onions. Add the black pepper, thyme, bay leaves and garlic. Continue to cook for another two minutes. Then add the beans, stock and simmer. Continue to add water to keep the beans completely covered in liquid when necessary. Cook until tender. Strain the beans and discard the carrot, celery, onion, thyme sprigs and bay leaves, retaining the remaining liquid in a separate container.
In the same skillet, sauté in olive oil the finely diced carrot, celery and onion over medium heat. Lightly season with fresh ground black pepper and salt. After four of five minutes add the beans and remaining liquid when necessary. Continue to cook for about 20 minutes or until the beans begin to lose their shape. Serve immediately.
Divide the beans into four servings and place a piece of grilled lamb over each serving.

Suggested accompaniments: Grilled bread and zucchini blossoms.

Grilled Lamb Over White Bean and Swiss Chard