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