Williamson Wines
Come join us - Pull up a chair - Life is delicious - Take a taste and enjoy
Keywords
- Healdsburg
- Tasting Rooms
- Wine
- Food
- Pairings
- Award-Winning
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Cooking tools:
- Instant-read thermometer
- Roasting pan
- Paring knife
- Cutting board
- Whisk
- Mixing bowl
- Measuring spoon
- Saucepan
- Oven
- Baking sheet
- Aluminum foil
Ingredients
- 1 cup fresh bread crumbs, pressed down to measure
- 3 tablespoons black truffle butter, melted, or black truffle oil
- 3 cloves of garlic, very finely minced or grated
- Williamson Truffle Salt
- 1 ½ teaspoons black pepper
- 1/4 teaspoon Dijon mustard
- 5 tablespoons fresh thyme, finely chopped
- 1 tablespoon lemon juice
- 2 tablespoons mayonnaise
- 2 each 1½ to 2 pound racks (7 to 8 ribs each) of lamb, Frenched and the chine cut (have your butcher do this)
- 1/3 cup olive oil
- 1 cup firm white bread, remove crust, cut into ¼ inch squares
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