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ORANGE
BLOSSOM MUSTARD-CRUSTED NEW ZEALAND RACK OF LAMB WITH
ROSEMARY MINT DEMI-GLAZE
THE HYATT REGENCY GRAND CYPRESS S
The Black Swan Restaurant at the Grand Cypress Resort
in Orlando, Florida features Florida seafood, French
and Asian foods. The chefs grow their own herbs and
edible flowers.
Their recipe:
Honey Mustard:
Creole mustard
1 quart
orange blossom honey 2 cups Mix well and keep refrigerated.
Rosemary Mint Demi Glaze:
Red Wine, 1 cup
Veal Glaze, 3 cups
Fresh rosemary stalks, 2
Salt and pepper to taste
Mint to taste
Roux, 2 tsp
Reduce the wine by half, add veal glaze, rosemary, and
mint. Simmer and whip in the roux and
seasoning. Use on lamb. Served with yukon gold mashed
potatoes.
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