Chef Booncherd Sornsuwan
Executive Chef, The Twin Tower Bangkok Hotel
Season lamb racks with salt and pepper. Heat oil in a griddle pan and grill lamb racks until they are medium rare. Rest the lamb for 10 minutes.
Sauté potatoes with onions until brown. Season with salt and pepper.
Grill asparagus, baby carrots, pepper and mushrooms with butter until cooked. Set aside.
Heat oil in a sauce pan. Add shallots, red wine and reduce until the wine has completely evaporated.
Add brown lamb stock and California Raisins. Simmer until the sauce thickens and the raisins soften.
Place the lamb racks on a plate with sautéed potatoes and grilled vegetables. Drizzle California Raisin Red Wine Sauce generously.
Ingredients
Directions
Season lamb racks with salt and pepper. Heat oil in a griddle pan and grill lamb racks until they are medium rare. Rest the lamb for 10 minutes.
Sauté potatoes with onions until brown. Season with salt and pepper.
Grill asparagus, baby carrots, pepper and mushrooms with butter until cooked. Set aside.
Heat oil in a sauce pan. Add shallots, red wine and reduce until the wine has completely evaporated.
Add brown lamb stock and California Raisins. Simmer until the sauce thickens and the raisins soften.
Place the lamb racks on a plate with sautéed potatoes and grilled vegetables. Drizzle California Raisin Red Wine Sauce generously.