Colorado Lamb Rack with Blueberry Compote,
Pumpkin Risotto and Mustard Glace
Chef: James Waller
Executive Chef, Monterey Plaza Hotel & Spa
Prepared for Pairings at the Plaza during the 9th Annual Great Wine Escape
Grain Fed Colorado Lamb Rack 2 ea.
Remove fat cap cover with a sharp knife.
Season Lamb with salt and pepper and grill both sides. Place on mirepoix (diced celery, carrot, onion) with Bay Leaves and Thyme. Place in a 350 degree oven for 20 minutes. Set aside before cutting. Lamb should be medium rare and should be fairly firm, yet give a little when squeezed.