Herb Crusted New Zealand Rack of Lamb ala DiSalvo
Compliments of DiSalvo's Station
325 McKinley Avenue
Latrobe, PA 15650
(724) 539-0500

INGREDIENTS:
· Baby New Zealand Rack of Lamb;
  French-cut into 4 individual chops

· Fresh herbs (finely chopped): Basil, Mint,
· Oregano, Rosemary, Salt and Pepper
· 2 oz. flour
· 4 cloves garlic (finely chopped)
· 1 cup olive oil
· 1 cup honey
· 1 cup raspberry vinegar
· 1 cup Pignoli nuts (roasted)
· ¼ lb. of crumbled Fontinella cheese
· 1 pt. fresh raspberries
· Mixed greens (any assortment)
· 2 slices of Parma Prosciutto

METHOD:
Trim and French-cut lamb rack into 4 individuals chops. Mix all fresh herbs and salt and pepper together in a bowl and transfer to flat dish. Dredge each individual lamb chop in flour. Press individual lamb chop into herb mixture until well coated. Heat skillet with olive oil and sauté lamb chops until cooked to preferred doneness. Transfer chops into plate and set aside.

Lower heat on skillet and deglaze pan with raspberry vinegar, honey and olive oil, creating a hot emulsion, and season with salt and pepper to taste. Place mixed greens on presentation plate wrapped with Parma Prosciutto to form a bouquet. Drizzle hot raspberry dressing over greens and arrange lamb "lollipops" on the greens. Sprinkle Fontinella cheese and Pignoli nuts around the plate to garnish.

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