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Rack of Lamb Provencale
(serves 4)
from Fandango in Pacific Grove, California
4 - 1-1/2 lb. racks of lamb, trimmed
Season with herbs de Provence, salt, pepper and rosemary
1.  Refrigerate overnight.
2.  Grill racks over on hot fire to sear; move away from direct heat, cook at lower temperature to desired doneness.
1 Tbsp. butter 1 oz. ea. white wine, red wine.
1 ea. chopped shallot, large clove garlic Pinch of salt, black pepper, thyme, bay leaf,
2 Tbsp. flour sweet basil, rosemary
1/2 tsp. tomato paste 1 oz. cognac or brandy
1 1/4 cup concentrated lamb stock 2 Tbsp. butter
l. Lightly saute 1 Tbsp butter, garlic and shallot.
2. Add flour, blend over low heat 2 mintues; add tomato paste, cook 2 min.
3. Add stock, wines, spices and whisk smooth; cook 15 minutes.
4. Add cognac, cook 1-2 minutes.
5. Remove from heat, add butter, whisk until well blended. Serve over lamb.

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