This special-occasion dish may take a few extra minutes to prepare, but it's worth taking the time for this recipe we simplified from a Kansas City chef.

This special-occasion dish may take a few extra minutes to prepare, but it's worth it. We simplified the original recipe from the Raphael Hotel on Country Club Plaza in Kansas City, so it's easier for you to make at home.

Chef Peter Hahn suggested serving a Cotes du Rhone wine to accompany it.

Your Menu: Serves 4

Porcini-Herb Crusted Lamb
White Bean Ragout

• Crusty French bread
• Purchased pound cake slices topped with whipped cream & berries
• Wine (optional)

Test Kitchen Tips:

Once the beans and mushrooms have been soaked and rinsed and the lamb prepared, most of the work is done. These steps can be done the day before so you're not so rushed when preparing this menu.

You can have the butcher remove the backbone from the lamb roasts. This will just make slicing a little easier.

To peel tomatoes, place in a pot of gently boiling water for 1 minute. Remove with a slotted spoon to a bowl of cold water. When cool enough to handle, use a paring knife to gently pull the loosened skin from the tomato.

Allow purchased frozen pound cake and frozen berries to thaw at room temperature about 1 hour before serving. One 8-ounce carton of whipping cream will give about 2 cups whipped cream. Chill your beaters and bowl prior to beating your whipping cream. Beat the whipping cream with a mixer until soft peaks form. Sweeten the cream, if you like, with 1 tablespoon granulated sugar or 2 tablespoons powdered sugar. Serve the whipped cream and thawed berries atop pound cake for a quick dessert.

Shopping List:

For Lamb

• 2 6-rib lamb rib roasts (2 to 2 1/2 pounds each)
• 1 ounce dried porcini mushrooms
• 1 package shallots
• 1 head garlic
• 1 package fresh thyme
• 1 package fresh rosemary
• 1 package fresh chives (optional)
• 1 loaf crusty French bread
• 1 10 3/4-ounce frozen loaf pound cake
• 1 package frozen raspberries or blackberries
• 1 8-ounce carton whipping cream
• 1 bottle desired dry red wine such as Merlot or Cabernet, or Cotes du Rhone

For Ragout

• 1 package dry cannellini or Great Northern beans
• 1 14-ounce can beef broth
• 1 0.35-ounce package dried porcini mushrooms
• 1 bunch Swiss chard
• 1 package shallots (also in above list)
• 1 head garlic (also in above list)
• 1 3-ounce package thinly sliced prosciutto or cooked ham
• 1 package fresh thyme (also in above list)
• 1 bottle dry red wine (also in above list)
• 2 roma tomatoes
• 1 bunch flat-leaf Italian parsley

Pantry Items:

For Lamb:

• kosher salt
• black peppercorns
• olive oil
• Worcestershire sauce

For Ragout:

• olive oil
• salt
• black peppercorns

Equipment Needed:

For Lamb:

• fine mesh sieve
• measuring cups and spoons
• pepper grinder or mortar and pestle
• kitchen scissors for snipping herbs
• food processor
• shallow dish
• shallow roasting pan with rack
• instant-read thermometer
• cutting board and knife
• foil
• whisk, rotary beater, or electric mixer
• corkscrew for wine

For Ragout:

• measuring cups and spoons
• cutting board and knife
• small pot
• slotted spoon
• medium bowl
• kitchen scissors for snipping herb
• pepper grinder or mortar and pestle
• large bowl
• colander
• medium saucepan with lid
• small bowl
• fine mesh sieve
• large saucepan
• wooden spoon

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