Lamb Rack Chops over Toasted Baguette topped with a Slice of Brie
Rice Wine Vinegar Blue Agave Mint Sauce and Walnuts
Recently in Las Vegas, we had an awesome tapas & sherry dinner at Julian Serrano which I wrote about here. One of the dishes was called “beef and cheese” prime tenderloin/ brie cheese/ honey/ walnuts (it’s pictured above).
Julian, I stole your concept for my lamb dish!