From: Chef Hunter Morton, Max Downtown restaurant, Hartford, CT. Yield: 4 servings. 2 8-bone lamb racks, frenched 1 cup almonds, toasted and ground 1⁄4 cup bread crumbs 6 Medjool dates, pitted and finely chopped 1⁄4 cup port wine 3 oz. roasted garlic 1 thyme sprig, chopped 1⁄2 rosemary sprig, chopped 1 sage sprig, chopped 2 oz. olive oil to taste, salt and pepper Soak dates in port wine for 30 minutes; drain. Combine almonds, bread crumbs, dates and chopped herbs together. Puree roasted ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access 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’s FREE, easy and quick. 

Already registered? here.