From: Chef Eric Masson, The Brentwood, White River, NC. Yield: 4 servings. 2 racks of lamb (7-8 ribs, 14-18 oz. each) 1 Tbsp. fresh rosemary, finely chopped 4 Tbsp. olive oil 1 lb. fingerling potatoes, scrubbed and large ones cut in half 1 cup red seedless California grapes, halved 3 cloves garlic, finely minced 4 cups fresh baby spinach, washed and dried 2 shallots, finely chopped ½ cup red wine 1 cup beef stock 3 Tbsp. butter to taste, salt and pepper Heat oven to 450°F. ...

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.