Roasted Rack of Lamb & Rhubard Cherry Gastrique

lamb

• 1 ½ tablespoons extra virgin olive oil
• 1 rack of lamb 1-1.5 lb, cleaned and frenched
• 2 tablespoons Dijon mustard or whole grain mustard
• ¼ cup panko breadcrumbs
• 2 tablespoons tarragon fresh, minced
• 1 ½ tablespoons unsalted butter melted
• salt to taste
• black pepper to taste

Rhubarb and Sour Cherry Gastrique

• 1 tablespoon unsalted butter softened and divided
• 1 shallot minced
• ¼ cup rhubarb thinly sliced
• 3 tablespoons orange juice freshly squeezed
• 3 tablespoons red wine vinegar
• ⅓ cup port wine
• 1 ½ tablespoon granulated sugar
• 2 ½ tablespoons dried sour cherry chopped
• 1 star anise
• 1 bay leaf
• ⅓ cup chicken stock

parsnip mash

• 2 medium parsnip peeled and cut into chunks
• 1 small russet potato peeled and cut into chunks
• 3 to 4 tablespoons heavy cream can replace with whole milk or 2% milk
• 2 tablespoons butter unsalted, softened
• 1 green onion thinly sliced, optional
• salt to taste
• black pepper to taste

sautéed broccolini

• 1 pound broccolini dunked in boiling water, then transferred to an ice bath, cut into 1 inch pieces and lightly blanched
• 2 garlic clove, minced
• 2 tablespoons extra virgin olive oil
• salt to taste
• black pepper to taste