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1
Heat a heavy ovenproof skillet over high heat.
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2
Preheat the oven to 325F.
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3
Slather the lamb loins and the 8 whole garlic cloves in their skins with a couple of tablespoons of EVOO.
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4
Sear the loins in the screaming-hot pan and caramelize all over, 2 to 3 minutes.
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5
Add the garlic to the pan and transfer to the oven.
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6
Roast for 12 minutes (the loins should be firm but not hard), then remove the loins, place them on a carving board, and let stand, covered loosely with foil, for 5 to 10 minutes for the juices to redistribute.
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7
Place the garlic cloves in a small bowl.
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8
Return the pan to the stove over medium heat.
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9
Add the red wine and reduce for 2 to 3 minutes, scraping up the brown bits in the pan.
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10
Turn off the heat and stir in the butter.
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11
Slice the meat and season with lots of coarse sea salt and pepper and thyme.
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12
Set equal portions of lamb on the dinner plates and drizzle with the red wine sauce.
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13
While the lamb cooks, place a medium skillet over medium heat.
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14
Add 1 tablespoon of the EVOO (once around the pan), the carrots, and the shallots.
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15
Cook gently for 10 minutes to soften, then add the beans and heat through.
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16
Season the vegetables and beans with salt and pepper, add the stock, and simmer for 5 minutes more for the beans to absorb the flavor.
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17
While the beans cook, in a skillet, bring 1 inch of water to a boil.
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18
Add the cauliflower and some salt and cook for 2 to 3 minutes, then drain the florets, wipe the pan dry, and place the pan back on the stovetop over medium-high heat.
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19
Add 1 tablespoon of the EVOO, the chopped bacon, and the cracked clove of garlic.
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20
Cook for 5 minutes to lightly brown, then drain away some of the fat.
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21
Add the cooked cauliflower and the radishes and stir to combine.
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22
Remove the garlic clove.
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23
(I eat it.)
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24
Season the vegetables with salt and pepper.
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25
Arrange the frisee on a platter and top with the vegetables and bacon.
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26
Return the pan to the stove and deglaze it with the vinegar, then immediately turn off the heat.
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27
Whisk in the remaining 2 tablespoons EVOO and drizzle the dressing evenly over the salad.
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28
Serve the loins with the roasted garlic, and with the beans and salad alongside plus plenty of crusty bread for mopping.
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29
Vive la France!
