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1
At least 1 day before serving, make the lamb sauce: Preheat the oven to 400 degrees.
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2
Place the lamb trimmings and bones in a large roasting pan and roast, turning twice, until lightly browned, about 40 minutes.
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3
Meanwhile, heat 2 tablespoons of the olive oil in a large stockpot over medium heat.
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4
Add the onion and saute until browned, about 8 minutes.
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5
Add the bones, the wine and enough water to cover the bones by 2 inches.
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6
Bring to a boil, skim and add the garlic, peppercorns, thyme, rosemary, bay leaf and caraway seeds.
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7
Reduce the heat and simmer 4 hours.
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8
Strain broth and refrigerate overnight.
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9
Scrape off and discard the fat.
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10
Place the broth in a medium saucepan over medium-high heat and boil until reduced to 1 cup, about 45 minutes.
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11
Season with 1/2 teaspoon of salt and pepper.
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12
Reheat before serving.
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13
To make the custard, preheat the oven to 325 degrees.
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14
Place the garlic in a small baking dish, drizzle with the olive oil and season with a little salt to taste and pepper.
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15
Add the water to the pan, cover tightly with aluminum foil and bake until soft, about 1 hour.
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16
When the garlic cloves are cool enough to handle, squeeze them from the skin and place in a food processor with the eggs and the cream.
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Process until smooth, stopping to scrape the sides of the bowl.
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18
Season with the 1 1/4 teaspoons of salt and the pepper.
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19
Ladle the garlic mixture into 6 6-ounce ramekins and place the ramekins in a roasting pan.
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20
Pour in enough hot water to reach halfway up the sides of the ramekins and bake until set, about 50 minutes.
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21
Reheat before serving.
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22
(Custards can be made a day ahead and refrigerated.)
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23
To make the lamb, preheat oven to 400 degrees.
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24
Use 1 teaspoon of salt and pepper to season both racks.
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25
Heat the canola oil in an ovenproof skillet over medium-high heat, place the racks in the skillet fat side down and sear for 6 minutes.
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26
Turn the racks over and roast in the oven until medium-rare, about 30 minutes.
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27
Meanwhile, toss the fava beans with 1 tablespoon of olive oil and1/2 teaspoon of salt and pepper.
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28
To serve, cut the racks into double chops and divide among 6 plates.
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29
Loosen the custards by running the tip of a small knife around the edge of the ramekins and unmold 1 onto each plate.
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30
Scatter the beans around the plates and drizzle some of the sauce over each chop.
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31
Serve immediately.
