Yield: 2-3 rib chop portions. 2 bone-in lamb racks 4 oz. olive oil to taste, salt and black pepper 6 tourneed potatoes 1 whole ripe tomato 6 oz. RC Pesto Sauce 6 whole garlic cloves 2 oz. RC Pesto Di Pomodoro 6 fresh rosemary sprigs 6 oz. prepared Mustard Demi Glace Sauce (recipe follows) Mustard Demi Glace Sauce (yields approximately 1ΒΌ quarts): 1 medium onion, fine diced 2 Tbsp. clarified butter 2 cups dry white wine 1 qt. prepared RC Demi Glace 2 Tbsp. Dijon mustard 2 ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.