Brown the lamb cubes in batches in a little of the oil, then
put in a sieve over a bowl to catch the juices. Heat the sunflower
in a heavy bottomed pan until just smoking. Add browned lam
cubes and all of the sugar. Cook over high heat until meat
is caramelised. Add flour and reduce heat to medium. Cook
the flour, stirring often, for about seven minutes.
Add the red wine and reserved lamb juices slowly. Stir constantly
to thicken. Add salt, pepper, herbs de Provence, tomatoes
and minced garlic and cook for 10 minutes. Add veal stock
and simmer for one hour or until meat is tender. Cool, add
fresh herbs and refrigerate overnight.
Drain the beans and put in a large stock pot with water to
cover by at least one inch. Add garlic and bouquet garni and
bring to the boil. Reduce heat to a simmer and cook beans
for about 45 minutes until tender. Add salt and pepper to
taste and let the beans cool in the cooking liquid.
For the braised celery bring the stock to the boil, blanch
the celery batons and refresh in iced water. Drain well. When
ready to serve, warm celery in butter until lightly browned.
Season to taste.
To prepare the lamb racks, combine the herbs, shallot, cracked
pepper and olive oil in a small bowl, coat racks with the
herb mixture and marinade for at least two hours.
Preheat oven to 230C. In a sauté pan large enough to
hold the lamb racks, heat the sunflower oil. Season the racks
and brown on both sides, then place pan in preheated oven.
Cook lamb until medium rare, turning racks every minute or
so for about ten minutes (an instant read-thermometer should
show 57-60C). Remove from oven and rest on cooling racks for
three to five minutes. Discard the oil, but reserve the pan.
Heat the lamb navarin in the pan, used for the lamb racks.
Start to reduce the liquid then add the cooked beans and reduce
until almost dry. Pack navarin into a 75mm x 4mm ring mould
(one per serving) and top with a light but even coating of
breadcrumbs, mixed with olive oil and seasoning.
Toast the crumbs under a preheated broiler or with a torch.
Cut lamb racks into eight double chops and place a chop next
to each moulded "navarin". Garnish each plated with
the braised celery and drizzle with any remaining juices from