Ingredients

The following ingredients have 2 Servings
  • 1 ½ tablespoons extra virgin olive oil
  • 1 (1-1.5 lb) rack of lamb, cleaned and frenched
  • 2 tablespoons Dijon or whole grain mustard
  • ¼ cup panko breadcrumbs
  • 2 tablespoons fresh tarragon, minced
  • 1 ½ tablespoons unsalted butter, melted
  • salt and pepper to taste
  • 1 tablespoon unsalted butter, softened an divided
  • 1 shallot, minced
  • ¼ cup thinly sliced rhubarb
  • 3 tablespoons freshly squeezed orange juice
  • 3 tablespoons red wine vinegar
  • ⅓ cup port wine
  • 1 ½ tablespoon granulated sugar
  • 2 ½ tablespoons chopped dried sour cherries
  • 1 star anise
  • 1 bay leaf
  • ⅓ cup chicken stock
  • 2 medium parsnips, peeled and cut into chunks
  • 1 small russet potato, peeled and cut into chunks
  • 3 to 4 tablespoons heavy cream (can replace with whole milk or 2% milk)
  • 2 tablespoons unsalted butter, softened
  • 1 green onion, thinly sliced (optional)
  • salt and pepper to taste
  • 1 pound broccolini, cut into 1 inch pieces and lightly blanched (*dunked in boiling water,then transferred to an ice bath)
  • 2 garlic clove, minced
  • 2 tablespoons extra virgin olive oil
  • salt and pepper to taste

Instruction