Scottadito Di'Agnello | Recipies from Charlotte, NC Restaurants | Charlotte Restaurants | Charlotte
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Ingredients
- 2 Colorado Racks of Lamb (frenched)
- 1 lb Curly Spinach (any spinach will do)
- 3 ea Idaho Potato
- 1/2 cup Shallots, sliced
- 1/4 cup Garlic, sliced
- 1 cup blended oil: 75% Canola, 25% Extra Virgin Olive Oil
- 2 cup Red Wine
- 1 cup Veal Demi Glace (or 1 tbsp Veal Base Concentrate)
- 1/4 fresh Thyme, chopped
- 1/4 Rosemary, chopped
- 1/4 cracked Black Pepper
- 1/4 cup cold Butter
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