Lamb Tart

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.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s