Lamb Loin and Crown

French the Lamb Rack,

use the trimmings and Sautee with 3 ounces of Mire poix until Golden brown, add Haco Swiss Demi Glaze and Portwine, bring to a boil and then simmer for one hour, strain, add a sprig of Rosemary and cover

Remove the Lamb Bones from the loin, Sear Lamb loin to a rare stage, Sear Lamb Bones until Golden brown and set aside, let it cool, then form into a crown and tie with butcher twine

Place Lamb loin in the Oven and cook to desired temperature, on a separate pan add the crown and place in the Oven, approx. 12 minutes at 350 degrees Fahrenheit

For the Aborio Risotto,

Sautee Shallots with EVOO, add Aborio Risotto, stir until Rice is glossy, add hot boiling Chicken Stock, bring to a boil, turn down heat to low and let simmer for 20 minutes, then stir, add heavy cream, parmesan cheese, porcini mushrooms and whole butter

Set aside

Plating suggestion:

Pour Haco SWISS demi glaze on plate (about 2 ounces of finished product)

Place Aborio risotto at the center of the Plate

Set Crown on top of Aborio Rice

Cut Lamb loin into 6 equal parts and place as shown in the picture