Roasted Lamb Tart

Fennel Cream Horseradish Haricot Vert
Parsnip Puree ~ Gold Beets
Vanilla Bean Sauce ~ Golden Beet Curry Froth

 

There is something
about fanning a tender
lamb medallion
onto a creamed green bean filled tart
and glazing it with sauce
that does it for me.

It could be the crisp of the tart shell matching the butteriness of the pureed parsnips, or placing the beet balls and onions onto the puree, or maybe spooning the curry beet froth onto and around the glazed lamb finishing this course with symmetry. Whatever it might be, it is definitely exciting.