Lamb chop with white wine mint sauce and sweet potato puree with vanilla bean. The lamb shank was cut down to “french chop” style, still in tact seasoned with S&P, brushed with egg whites and dunked in freshly toasted hazelnuts. It was seared quickly and roasted about 12 minutes, each chop was cut individually and noticed that it was overdone about 2 minutes. The white wine mint sauce complemented both the chop and the sweet potato puree nicely. This will definitely be on the menu next weekend.
7 months ago • 2 notes
