Rosemary Mint Rack of Lamb

Chef Scott spent weeks coming up with this one. His Frenched rack of Lamb is lightly seared caramelizing the meat and locking in all the flavor and juices. Then it’s covered with bread crumbs and poached with olive oil infused with rosemary and mint. With a flavor somewhere between cinnamon bay leaf and sage the aromatic coriander rise is a perfect complement to the savory lamb. Finally tender young haricot verts… our way of saying “fancy green beans”. Scott recommends just a moment or two under the broiler after cooking for a perfect finish.