Bertolli

Charlotte Lamb Recipe List

Toscana

6401 Morrison Blvd. Ste. 680, Charlotte (SouthPark), NC 28211-3533
704-367-1808

Scottadito Di'Agnello

Ingredients for Scottadito Di'Agnello

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

Method for Scottadito Di'Agnello

• Split Racks in half; four bones each portion.
• Season heavily and rub with oil, salt, cracked pepper and rosemary. Let sit in the refrigerator for 3 hours.
• Pan sear lamb flat side down in large saute pan on high heat until brown, flip over and brown other side.
• Place in 400° oven for 10-15 minutes depending on what temperature you like (rare, med rare, med, well) cook more or less. Cook the whole process in the same pan so you can make the sauce later.
• Remove from oven let stand for 5 minutes.
• Take pan you cooked lamb in, pour off grease. Add shallots and garlic. Caramelize and deglaze with red wine reduce by half. Add demi glace and cook sauce for 15 minutes or until thickened. Finish with butter (whisk in strain).

Method for Potatoes Anna

• Cut ends of potato and peel in until you get an even cylindrical shape.
• Slice potato on mandaline or japanese slicer (1/16 inch thick).
• Spray a small teflon pan with Pam and line potatoes in rows overlapping each other all around until you create a doughnut with a hole in the middle. Season with oil, salt, pepper and thyme in between layers and bake in 375° oven until brown. (approx. 30 minutes) The potato should be flipped halfway through cooking. Set aside. You should make 4 potatoes.

Method for Spinach

• In a large saute pan, heat oil and garlic. Toast garlic very little and then add spinach.
• Constantly toss with tongs to cook evenly. Finish with salt, pepper and butter. As soon as it's fully cooked place in paper towels to drain.

To Plate

• Once all components of dish are complete and ready to plate, re-heat all quickly and place the anna potatoes in the center of plate first, then the spinach next on top, then the double chop with bones in interlocking cut side face up on top of the spinach. Drizzle the finished sauce on top.

Our Social Media Pages

Facebook Twitter Pinterest LinkedIn

Our App Stores

Apple Store Google Play