Chef/Owner Jake Linzinmeir, Chair 8, Telluride, CO.
Yield: 4 servings.
2 lamb racks, French cut and trimmed of excess fat
2 cups very fine bread crumbs
1/4 cup lavender flowers
1/4 cup warm wildflower honey
3 cups very fine bread crumb
1/4 cup coarse sea salt
1/2 lb. lardo or pancetta, very thinly siced into 1" wide ribbons
2 Tbsp. extra virgin olive oil
3 Yukon Gold potatoes
2 celery roots, peeled
1/4 cup heavy cream
1/4 cup butter
Quickly blend salt and lavender flowers in spice mill and lightly sprinkle over chops. Cover and let stand in refrigerator for 4 hours. Cut individual lamb chops and wrap with lardo. Roll lightly in bread crumbs.
Cut potatoes and celery root into chunks and cook in lightly salted boiling water until soft. Remove from water and push through ricer or chinois. Add cream and butter, whisk together until very smooth and set aside, making sure to keep the mixture warm.
Sear lamb chops on all sides in olive oil on medium heat until light golden brown. Hold or continue to cook in oven until desired doneness.
Spoon celery root purèe into center of warm plate, put two or three chops together on purèe. Sprinkle chops again with lavender salt mix. Drizzle wildflower honey over chops and serve.
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