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Rack of Colorado Lamb with French Green Lentils Garlic Flan Tarragon Spinach and Shiraz Sauce
Details
- Servings: 4
- Diet: High-Fiber, Low-Carb
- Meal: lunch, dinner
- Dish: main course
Cuisine
- french
- american
Ingredients
- 8 cloves roasted garlic
- 2 cups heavy cream
- 8 whole eggs
- 4 egg yolks
- Four 4-ounce portions Colorado lamb rack, frenched, cleaned, and tied with 1 bone showing
- 2 tablespoons finely diced celery
- 2 tablespoons finely diced carrots
- 1 1/2 cups French green lentils, cooked until soft
- 1 tablespoon unsalted butter
- Salt and pepper
- 3 cups baby spinach
- 1 tablespoon tarragon
- 1 tablespoon olive oil
- 8 ounces Lamb Sauce, recipe follows
- Fresh herbs, for garnish
- 1 cup shiraz wine
- 2 cups lamb stock
- 2 tablespoons unsalted butter
- Salt and pepper
Instructions
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