WHAT CAN I SAY 53 YEARS WOW!!!!!!!!!!!!!!!! DAN:

     BERDENE’’S- &- DAN’S 53rd ANNIVERSARY DINNER by CHEF DAN:

Serves 2

ROASTED RACK OF LAMB WITH ROSEMARY SAUCE, GOAT CHEESE AND POTATO CAKE:

LAMB:

1 tablespoon grape-seed oil

2 (4 ribs) racks of lamb, trimmed and reserved for sauce

1 tablespoon fresh rosemary, finely chopped

1 tablespoon fresh, thyme

2 tablespoons MARMELADE D’ ORANGES

SAUCE:

1 tablespoon grape-seed oil

Reserved lamb trimmings

1 fresh spring rosemary

1/4-cup FIG vinegar

1 cup kitchen bouquet

3 tablespoons DAN’S honey

1/4-cup red wine

1 tablespoon butter, cut into cubes

Coarse salt and freshly ground black pepper to taste

FETA CHEESE POTATO CAKES:

2 potatoes

1 tablespoon al-purpose flour

1 egg

1/4-cup goat cheese

1 teaspoon grape-seed oil

Coarse salt and freshly ground black pepper to taste

SAUTEED VEGETABLES:

1 teaspoon grape-seed oil

1 carrot, cut into matchsticks

1 cup sugar snaps peas, cut on the bias

1 daikon, cut into matchsticks

DIRECTIONS:                           (PRE-HEAT OVEN TO 400 DEGREES)

1.    In a skillet over medium-heat add the oil.

2.    Season lamb with salt and pepper.

3.    Sear the lamb rack, fat side down first, about 2 minutes.

4.    Flip and sear the other side, about 2 minutes.

5.    Combine the rosemary, thyme and press an even amount into the seared lamb.

6.    Roast the lamb in the oven for 20 at 400 degrees.
then reduce to 300 degrees till the internal temperature reaches 135-140 degrees.

7.    Remove from oven and let rest for 3-5 minutes.

8.    Heat the marmalade d’ orange jam in a sauce pan over low-heat.

9.    When the jam is melted, turn off heat.

10. Brush a light coating of jam on each piece or lamb.

SAUCE:

1.    In a sauce pan over medium-heat, heat the oil until sizzling.

2.    Add the lamb trimmings, and rosemary, cook until trimming are cooked down and are golden brown, about 3-5 minutes.

3.    Deglaze the pan with the wine and cook until reduced by 2/3.

4.    Stir in the kitchen banquet and fig vinegar, and honey; simmer until thickened, about 5 minutes.

5.    Remove from the heat.

6.    Strain the sauce and set aside.

7.    Just before serving whisk in the butter and re-warm.

8.    Season as needed.

POTATO CAKES:                 (PRE-HEAT OVEN TO 400 DEGREES)

1.    Grate the potatoes and blend with the flour, egg, salt and pepper.

2.    In a greased meatloaf pan, fill half way with graded potatoes and drizzle with oil.

3.    Top the potatoes with salt and pepper and goat cheese.

4.    Top with the remaining potatoes.

5.    Bake the potatoes for about 20-30 minutes.

6.    Turn pan over to unmold the potato cake.

               JULIENNED VEGETABLES:

1.    Heat a sauté pan over medium-heat adds oil and heat until sizzling.

2.    Sauté the vegetables and season with salt and pepper.

3.    Cook until just softened about 3-5 minutes.

                TO SERVE:

1.    Slice off 2 chops from each rack and then cut the meat from the rest of the rack into slices.

2.    Serve 2 lamb chops on the bone and 2 slices of boneless meat.

3.    Add butter to the sauce and re-heat, pour over the lamb.

4.    Serve with potato cake and sautéed vegetables.

                                 ENJOY DAN:                     BON-APPETITE!!