Chef Jesse Tiscareno shows us the steps, starting with a rich rosemary jus made with red wine, then a hearty white-bean stove-top cassoulet, the perfect pairing with the rich lamb. For springtime, the panko-crusted lamb goes with just about any seasonal vegetables, and you could even add some baby carrots or fresh peas to the cassoulet. But this is the way they serve the classic at Blue Bayou Restaurant, an oasis in New Orleans Square where diners can relax and enjoy the French influences of Louisiana (with Cajun and Creole flavors too). Re-creating this dish takes time, so start early – or make the rosemary au jus and cassoulet a day head. Herb Panko-Crusted Rack of Lamb Serves 4 Rosemary Au Jus 1/4 cup olive oil 2 garlic cloves, crushed 1/4 cup diced shallots 1/4 cup fresh rosemary, stems removed, loosely packed 1 tablespoon whole black peppercorns 1 bay leaf 1 cup cabernet sauvignon 1 cup beef stock 2 tablespoons unsalted butter Coarse salt, freshly ground black pepper, to taste Bread Crumbs 3/4 cup panko bread crumbs 2 tablespoons minced fresh rosemary 3 tablespoons minced fresh parsley 3 garlic cloves, minced Cannellini Beans for Cassoulet 3 cups dried cannellini or great northern beans Ham hocks, about 1 pound 1 leek, trimmed 1 bay leaf 6 sprigs fresh thyme 4 whole black peppercorns 5 cups water 1/2 large yellow onion, quartered 3 garlic cloves Cannellini Bean Stove-Top Cassoulet 1/4 cup olive oil or butter 3 garlic cloves 1 carrot, diced 1 1/2 stalks celery, diced 1 small white onion, diced 1 red pepper, diced 1 yellow pepper, diced 3 cups prepared cannellini beans (from above recipe) 6 slices bacon, diced Cooked ham hock meat (about 1/2 cup) 4 cups beef stock 1 herb bouquet (3 stems fresh rosemary and 5 sprigs fresh thyme tied together with kitchen string) Coarse salt, freshly ground black pepper, to taste Lamb 2 racks of lamb, (16 ribs total) Coarse salt, freshly ground black pepper 2 tablespoons olive oil 4 tablespoons Dijon mustard 8 tablespoons prepared bread crumbs (recipe above) 8 tablespoons crumbled feta cheese 1 cup micro-greens rainbow mix, optional Rosemary jus (recipe above), for serving For rosemary au jus: Heat oil in small saucepan over medium heat. Add garlic, shallots, rosemary, peppercorns, bay leaf, and wine. Cook until reduced by half, about 15 to 20 minutes. Add beef stock and continue to simmer for 10 minutes. Remove from heat and strain through fine sieve. Discard solids. Return liquid to pan. Add butter 1 tablespoon at a time over low heat, whisking well. Season to taste. Allow to cool completely then place in an air-tight container and refrigerate several hours. About 30 minutes before serving, reheat over low heat. For bread crumbs: Preheat oven to 375°F. Cover baking sheet with foil. Mix all ingredients in small bowl. Transfer crumbs to sheet and bake until golden brown, 8 to 10 minutes. Watch carefully to prevent burning. Remove from oven and cool. Place in air-tight container until ready to serve. For cannellini beans: Rinse beans, place in large bowl, cover with water and soak for several hours or overnight. When ready to cook, preheat oven to 400°F. Place ham hocks on sheet tray or pan. Roast until tender and caramelized, about 25 minutes. Remove from oven and allow to cool. Slice meat off bone and finely chop for later use in cassoulet. Reserve bones. Wrap leek (white and green parts), bay leaf, thyme, and peppercorns in cheesecloth. Place drained beans, water, onions, garlic, leek sachet, and ham hock bones in large pot. Add more water if necessary to cover all ingredients. Bring to boil then reduce heat to simmer. Cook until beans are tender, about 25 minutes. Strain beans through sieve and set aside, reserving broth. Discard bones and cheesecloth with ingredients. For stove-top cassoulet: Heat oil in medium stockpot over medium heat. Add garlic, carrot, celery, onion, red and yellow peppers, and beans, stirring frequently. Cook until vegetables are lightly browned. Add bacon and ham hock meat and cook for 5 minutes. Add beef stock and herb bouquet and bring to a boil. Reduce heat to low and cook about 45 minutes. Season with salt and pepper. Keep warm until ready to serve. For lamb: Preheat oven to 350°F. Season lamb with salt and pepper. Cut each rack in half. Pour olive oil into large oven-proof sauté pan over medium-high heat. Place lamb fat-side down in sauté pan and sear all sides, about 5 to 7 minutes. Transfer lamb to oven and cook until desired temperature, 145°F for well done, about 115°F to 120°F for medium rare. (Notes: If lamb cooked to a medium rare preference, this item may contain raw or undercooked ingredients. Consuming raw or undercooked meats, seafood, shellfish or eggs may increase your risk of foodborne illness.) Remove lamb from oven, cover immediately with foil, and allow to rest for 7 to 10 minutes. Slice each half rack into 2, 2-rib pieces. To serve, spoon 1/2 cup beans in bottom of each serving bowl. Drizzle rosemary au jus around beans. Brush mustard on fat side of lamb, press into bread crumbs and place 2 pieces of lamb on top of each serving of beans, one slightly crossing over the other. Repeat with remaining bowls. Sprinkle feta cheese on lamb and top with pinch of micro greens, if desired. Serve immediately.