 |
Traveler Info |
|
Forms
|
|
About Madison |
|
Calendars
|
|
Maps & Street Listings |
|
Employment
|
|
Contact Us |
|
Helpful Links |
Home » Living In Madison »
Schools & EducationSchools & Education
| Mayor's Scholarship Information | Madison City Schools Website |
|---|
| Herb Crusted Frenched Rack of lamb with Red Bliss Potatoes and Haricot verts | ||
Quantity |
Ingredients | Procedure |
| Rack of lamb: | ||
| ½ ea | Rack of lamb | Rub Lamb with Herbs, Seasoning and oil, French cut. Mince. Chop. Mince. Season |
| ¾ oz | Rosemary | |
| ¾ oz | Thyme | |
| 1 clove | Garlic | |
| T.T | Salt and pepper | |
| 2 oz | Olive oil | |
| Bliss Potatoes: | ||
| 1 # | Red Bliss Potato | Cook in salted water until almost tender, bake until golden. Toss potatoes in butter. Toss Parsley in. Season to taste |
| 2 T | Butter | |
| 1/8 Bu. | Parsley | |
| T.T. | Salt and Pepper | |
| Haricot Vert: | ||
| 4 oz | Haricot vert | Blanch Haricot vert. Reheat haricot vert. Reheat haricot vert. Season to taste |
| 1 oz | Chicken Stock | |
| 1 t. | Butter | |
| T.T. | Salt and pepper | |
| Sauce: ¾ ea 3 oz ½ cup 1 ea 1 ea 1 ea 2 oz 2 oz 1 t. T.T. |
Shallot Lamb trimmings Red wine Parsley stem Thyme stem Rosemary stem Reduced beef stock Butter Parsley Salt and Pepper |
Sweat pan with trimmings. Brown in pan Deglaze pan. Add to pan. Add to pan. Add to pan. Add to pan and reduce, strain. Whisk butter in Finish with chopped parsley. Season.  |
Contact Us FAQs Privacy
Statement Site Map