DIRECTIONS

1. Combine 1 cup of Rosato and sugar
2. Bring to a boil stirring constantly to dissolve sugars
3. Combine Rosato syrup with remaining wine and blood orange juice.
4. Chill in an ice bath, or overnight.
5. Freeze according to your ice cream machine instructions. Transfer to container and freeze overnight.

4 tsbp butter

1 1/2 C panko bread crumb

1 bu chives, finely chopped

4 tbsp parsley, chopped

1 ea garlic, minced

Salt and pepper to taste

1 ea rack of lamb

2 tbsp butter

3 sprigs thyme

1/8 tsp toasted coriander, crushed

1/8 tsp toasted fennel seed, crushed

Salt and Pepper to taste

2 C english pea, freshly shelled

4 oz bacon, chopped

1 ea large shallot, peeled and sliced

1 ea garlic clove, thinly sliced

2 C heavy cream

1 sprig mint

Salt to taste

DIRECTIONS

For Herbed Bread Crumb:

1. 1. Melt the butter in a large sauté pan over medium heat.
   2. Toast the bread crumb in the butter until golden brown stirring constantly.
   3. Add the garlic and herbs. Continue cooking for 1 minute.
   4. Season to taste. Store the toasted bread crumb on a paper towel in a cool, dry place to be used with the lamb.

For the Lamb:

1. 1. Vacuum seal the ingredients.
   2. Cook Sous Vide at 130 degrees for two hours. (This temperature will yield a medium rare rack, increase temperature by 5 degrees for medium.)
   3. When ready to serve, remove the lamb from the sous vide bag.  Sear on high on all sides then allow the lamb to rest for 5 minutes.
   4. Brush with whole grain mustard and coat with herbed bread crumbs(recipe above)  Serve with pea cream, fresh snap peas, roasted carrot, and shaved chiles.

For the Pea Cream:

1. 1. In a heavy bottom saucepan render the bacon, stirring occasionally. When fully cooked add the shallot and garlic, sautee for 3 minutes.
   2. Add the cream, bring the mixture to a boil.
   3. Add the peas and season with salt.
   4. Bring the mixture back to a simmer for 45 seconds.
   5. Transfer the pea cream to a blender and puree on high until very smooth.
   6. Pass the pea cream through a fine strainer.
   7. Adjust season to taste.  Add the whole mint sprigs.
   8. Allow the mixture to sit for 30 minutes. Remove the mint.

Ingredients

2 ea garlic

5 ea jalapeno, seeded

3 bu cilantro, picked

1 c parsley, picked

2 tsp cumin

2 tsp carraway

1 1/2 C Round Pond Italian Extra Virgin Olive Oil

½ ea lemon (juice and zest)

1 tbsp kosher salt

DIRECTIONS

1. Toast seeds on medium-high heat until fragrant, and place aside.
2. Add garlic, jalapeno, lemon juice, spices and olive oil to blender and blend until fully pureed.
3. Once mixture is homogenous, add herbs, salt, and lemon zest. Blend once again.
4. Blend till silky smooth on high or pulse a few times for a more rustic texture.
5. Sauce is ready! Use room temp or cold right away. If stored it will last 1-2 days, make sure to cover with plastic wrap touching the mixture on top to reduce risk of oxidation.