# Lamb Crépinette with Seared Stone Fruit, Dragon Tongue Beans and Sweet Corn > Rich, browned lamb crépinettes meet juicy stone fruit with caramelized edges. Dragon tongue beans bring preserved-lemon brightness, toasted almonds and plenty of parsley, while simply steamed sweet corn keeps the plate firmly in late summer. - URL: https://www.chezjk.com/recipes/lamb-crepinette-with-roasted-stone-fruit-potatoes-dragon-tongue-beans-with-prese - Author: Jonathan Katzman - Cooked and photographed: 2024-08-05 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free ![Lamb Crépinette with Seared Stone Fruit, Dragon Tongue Beans and Sweet Corn](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F03584900cf7b8dac.jpg) ## Pan-Seared Lamb Crépinettes A steady sear browns the caul-fat wrapping while a short oven finish cooks the center without burning the exterior. ### Ingredients - 4 raw Fatted Calf lamb crépinettes, about 5–6 ounces each; verify gluten-free ingredients - 1 tablespoon ghee ### Instructions 1. Heat the oven to 375°F. Pat the crépinettes dry, keeping their wrapping intact. Leave them unseasoned unless the butcher advises otherwise. 2. Heat the ghee in a large ovenproof skillet over medium heat. Add the crépinettes with space between them and cook for 4–5 minutes per side, until well browned. Reduce the heat if the rendered fat begins to smoke. 3. Transfer the skillet to the oven and cook for about 8–15 minutes, depending on thickness, until an instant-read thermometer inserted horizontally into the center registers 160°F. 4. Transfer to a warm plate and rest for 5 minutes. Reserve 1 tablespoon of clear pan fat and the browned bits for the stone fruit, discarding excess fat. ### Notes - Follow any more specific cooking instructions from the butcher, especially if the filling contains poultry, which should reach 165°F. ## Seared Stone Fruit with Lamb Pan Juices Firm-ripe fruit holds its shape during searing, bringing sweet acidity to the rich lamb without becoming a jammy sauce. ### Ingredients - 3 medium firm-ripe peaches or nectarines, pitted and cut into thick wedges - 1 teaspoon ghee - 1 tablespoon reserved lamb pan fat - 2 tablespoons water - 1 teaspoon fresh lemon juice, plus more to taste - to taste kosher salt and freshly ground black pepper ### Instructions 1. Carefully return the lamb skillet to medium-high heat with the reserved pan fat and ghee. If the browned bits are blackened rather than brown, use a clean skillet. 2. Lay the fruit wedges on a cut side in a single layer. Sear undisturbed for 2–3 minutes, then turn and cook for another 1–2 minutes, until golden but still holding their shape. 3. Add the water and scrape up the browned bits. Let the liquid reduce briefly to a light glaze, then add the lemon juice and a small pinch of salt and pepper. 4. Fold in any accumulated resting juices from the lamb and spoon the fruit and glaze over the crépinettes. ### Notes - For very juicy fruit, use less water; for tart fruit, reduce the lemon juice. No added sweetener is needed. ## Dragon Tongue Beans with Shallot, Almonds and Preserved Lemon Tender-crisp beans and soft shallots contrast with toasted almonds. Preserved lemon and parsley cut through the lamb's richness. ### Ingredients - 1 pound dragon tongue beans, stem ends trimmed - 1/3 cup raw whole almonds, roughly chopped - 2 medium shallots, thinly sliced - 1 tablespoon ghee - 1 tablespoon extra-virgin olive oil - 1 tablespoon finely chopped preserved lemon rind, rinsed and pulp removed - 1/2 cup roughly chopped flat-leaf parsley, loosely packed - 2 teaspoons fresh lemon juice, plus more to taste - to taste kosher salt and freshly ground black pepper ### Instructions 1. Toast the almonds in a dry skillet over medium-low heat for 4–5 minutes, stirring frequently, until fragrant and golden at the edges. Transfer to a plate. 2. Bring a pot of salted water to a boil. Add the beans and cook for 3–5 minutes, until just tender with a little bite. Drain thoroughly. Cut especially long beans in half on a diagonal. 3. Heat the ghee in a wide skillet over medium heat. Add the shallots and cook for 3–4 minutes, stirring, until soft and translucent. 4. Add the drained beans and toss for 2 minutes, until hot and lightly coated. Stir in the preserved lemon. 5. Remove from the heat and add the olive oil, lemon juice, parsley and most of the almonds. Taste before adding salt, then finish with pepper and the remaining almonds. ### Notes - Dragon tongue beans lose much of their purple mottling when cooked; judge doneness by tenderness, not color. - If preparing ahead, cool the blanched beans in ice water, drain and dry well, then finish with the shallots just before serving. ## Simply Steamed Sweet Corn Brief steaming keeps peak-season corn juicy and sweet, with no char or heavy seasoning to compete with the other components. ### Ingredients - 4 ears fresh sweet corn, husks and silk removed - 2 tablespoons unsalted butter - to taste fine sea salt ### Instructions 1. Bring 1 inch of water to a boil in a large covered pot fitted with a steaming rack. 2. Add the corn, cover and steam for 5–7 minutes, until the kernels are plump, bright yellow and tender. 3. Remove the corn and lightly coat with butter. Season with salt and serve hot. ## Overall Timing / Workflow The beans tolerate a little advance preparation, leaving the final minutes for searing the fruit and serving the corn hot. ### Instructions 1. 0:00 — Heat the oven to 375°F. Set up the bean-blanching pot and corn steamer. Trim the beans, slice the shallots and chop the preserved lemon, parsley and almonds. 2. 0:10 — Toast the almonds and blanch the beans. Drain well and set aside. Begin searing the crépinettes. 3. 0:20 — Transfer the crépinettes to the oven. Cut the stone fruit and soften the shallots in a separate skillet. 4. 0:25 — Start steaming the corn. Finish the beans with the shallots, preserved lemon, parsley and almonds. 5. 0:30 onward — Check the crépinettes for doneness rather than relying on the clock. Once cooked, let them rest while you sear the fruit in their skillet. 6. Serve as soon as the fruit is glazed and the corn is buttered. ## Plating Keeping the components distinct preserves the almonds' crunch and lets the fruit juices mingle with the lamb rather than soak the whole plate. ### Instructions 1. Place one crépinette toward the back of each warm plate and spoon the stone fruit partly over it, including a little pan glaze. 2. Mound the beans alongside, distributing the shallots, parsley and almonds across all four portions. 3. Set one ear of corn across the front or along the edge of each plate. Serve immediately. ## Leftover Path Gentle covered reheating protects the lamb from drying out, while the beans and corn can become a quick second meal. ### Instructions 1. Refrigerate leftovers in shallow containers within 2 hours, keeping the lamb and fruit separate from the beans and corn where practical. Use within 3–4 days. 2. Reheat the lamb in a covered baking dish at 325°F with a splash of water until it reaches 165°F in the center. Add the fruit near the end so it warms without collapsing. 3. Cut leftover corn from the cob and toss with the beans for a room-temperature salad, adding fresh parsley and lemon juice just before eating. 4. Alternatively, slice the reheated lamb and serve with the fruit and warmed vegetables. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.