Name: Herb Crusted Rack of Lamb Served over Roasted Baby Carrots, Sautéed Asparagus, French Green Beans finished with Mâche and Demi Glaze Sauce
Yield: Yield: 1 serving
Cuisine: American
Ingredients: Salt and pepper, to taste; Roasted and Sautéed Vegetables; 1 cup Demi Glaze, heated; 2 tablespoons asparagus; 2 tablespoons baby carrots; 1 handful baby arugula; 2 tablespoons blended oil; 2 tablespoons herbs de Provence; Herb Crusted Rack of Lamb (3 chops per serving); Extra-virgin olive oil, as needed for carrots; ¼ rack of lamb, bones partially Frenched (cleaned completely of meat and sinew); 2 tablespoons French green beans; 2 pieces Mâche; 1 tablespoon Dijon mustard