Monk’s “Prized” Rack of Lamb


4 Servings


4 Frenched lamb rack
1 oz bacon, fine dice
1 oz shallots, fine dice
1 oz red carrots, fine dice
4 oz Gale’s Prize Old Ale
2 oz veal or lamb demi-glace*
1 T butter
1 T chervil, chopped
to taste salt and pepper

To Finish

  • Served with truffled mashed potatoes and garden fresh vegetables.
    *Demi-glace can be found at most food specialty stores or you can make it fresh by making a good lamb stock and reducing it.
  • 264 S. 16th Street, Philadelphia, PA, 19102