Roasted Rack of Lamb with pureed potatoes and a red wine, rosemarey and Madeira demi-glace.
This Braised Lamb Shank With Parsnip Puree recipe is by Chef Steve Tevere. He suggests pairing this dish with a 2008 Cade Howell Mountain Cabernet Sauvignon. The lamb is simmered with vegetables and red wine then presented on a bed of parsnip puree and topped with gremolata and fleu de sel.
A rack of lamb coated with an Asian style barbecue sauce.