From: Executive chef Paula DaSilva, 1500° at Eden Roc, Miami. Yield: 6 servings. 3 American lamb racks 1 bunch rosemary, chopped 2 to 3 Tbsp. olive oil to taste, salt and black pepper Potato and Asparagus: 3 lb. fingerling potatoes 1 bay leaf 1 bunch asparagus 2 Tbsp. olive oil 2 Tbsp. butter 2 lemons, juiced to taste, salt and pepper Crème Fraiche: ½ cup crème fraiche or sour cream 1 shallot, minced 1 lemon, juiced 1 tsp. horseradish to ...
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