Roasted Lamb Rack with Cauliflower Purée and Red Zinfandel Sauce
4 Servings

PREPARATION
Carefully remove the bones from the lamb rack, and roast with fresh carrots, celery and onions until dark brown. Add the can of brown sauce (making your own is preferable.) Season with bay leaves, salt and pepper and 1 cup of the Zinfandel. Simmer, and do not forget to drain at the last minute.

Clean the excess fat and sear the lamb in olive oil with salt and pepper. Do so until the lamb turns brown on each side. Then place in a roasting pan on a wire rack, and roast in a pre-heated oven at 350 degrees for approximately 15 minutes. Let rest at least 10 minutes before slicing.

Clean cauliflower and cut into flowerets. Place them in the chicken stock, and simmer until cooked. (Add the blanched and diced potato five minutes before the cauliflower is cooked.) Drain off the cooking jus, and purée in a blender. While blending slowly add alternating amounts of hot heavy cream and melted butter. Season with salt and white pepper and nutmeg. Purée should be very soft.

Wilt the arugula in a hot pan with olive and garlic. Reserve.

In the center of a plate, place a spoonful of cauliflower purée. Add a small amount of the wilted arugula, and finish by adding a large slice of lamb. Garnish with a large sprig of fresh tarragon.

Bon Appétit!

Geoffrey Cousineau, Director of Food & Beverages