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Ingredients: 2 racks of lamb, six ribs
1/4 tsp chopped shallots
4 tblsps butter
1 cup veal stock Bordelaise
1 cup Port wine
2 sprigs rosemary
French trim each rack of lamb. Season with salt &
pepper & pan sear. Finish in 350° oven until just done & pink. For Port wine demi-glace: Melt butter
in sauce pan, add shallots & caramelize. Flambe pan with reduced Port wine & add veal stock. Reduce &
add rosemary leaves. Pour demi-glace on plates, cut & fan lamb ribs & garnish plate with red, yellow &
green chopped peppers & rosemary sprigs.
Serves two.
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| If you find a restaurant like Uncle's where the chef has an herb garden
filled with basil, rosemary, dill, oregano and parsley and their menu features classic Italian cuisine, you can
be pretty sure your dinner is going to be very exceptional. Add to this lots of flowering plants, soft lighting,
easy jazz and warm, friendly service and you really have picked a winner. Uncle's is just that kind of place, where
the stone crabs are colossal, shrimp are huge and every serving is more than ample. They are famous for their Bouillabaisse,
Rack of Lamb with Port wine demi-glace, Black Angus Steaks and |
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Veal prepared Marsala, Parmigiana, Piccata, Francaise or Saltimbocca. They
also specialize in fresh seafood like yellowtail snapper or tuna, marinated in a Teriyake sauce, chargrilled and
served with Wasabi Aioli and they will even cook your own catch of the day. With 42 nephews and nieces, Joe LePree
is the "Uncle" who became an award winning restaurateur after 30 years as a fishing guide. He has a children's
menu, Heart Smart and vegetarian dishes and a sinful chocolate decadence dessert. Caution, always visit Uncle's
with a large appetite! |
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"Let Us Make Your Next Catering Or Banquet
Experience A Pleasure"
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