I Love Lamb

So the special tonight was Rack of Lamb.  Eggplant puree, Farro, English Peas, Black Trumpet Mushrooms, Fava Beans, Eggplant Caviar, Lamb Jus, and Charred Artichoke Heart.  My Chef last night Roasted The artichokes in the oven with Farro underneath them.  As the Artichoke cooked it absorbed all of the natural liquid of the vegetable, and perfumed the grain.  So today I took that one step further.  I pulled all of the outer leaves off the Artichoke, put them in cheese cloth and cooked the Farro with the leaves.  The results were amazing.  Delicious Farro that tasted of Artichokes.  I then charred the heart of the Artichoke on the grill, and let the out side almost burn.  The result was smokey, and it paired well with the lamb.  It may look like a simple plate but sometimes looks are deceiving.

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