Pistachio crusted Colorado lamb rack 

INGREDIENTS

• 2 cups packed mint leaves
• ⅓ cup pistachios, toasted
• 2 Tbsp Dijon Mustard
• 3 tablespoons extra virgin olive oil, plus some for the pan
• 2 Colorado racks of lamb, trimmed and Frenched
• salt, pepper and sugar to taste 

INSTRUCTIONS

1. Heat the oven to 375°F.
2. In a food processor, blend the mint with toasted pistachios. Season to taste with salt and pepper.
3. Coat a large sauté pan with olive oil and place it over high heat. Season the lamb racks generously with salt and pepper and sear in the pan once it’s hot. Brown both sides of each rack, about 1 minute per side.
4. Spread the Dijon mustard on the top of the two racks of lamb and then coat the racks with the pistachio mint crust. Give the crust a good press to adhere to the rack.
5. Place crumpled foil in the middle of a roasting pan large enough to comfortably hold the racks. Add the racks, with the bones up, leaning on the foil. Roast them until rare to medium rare. Use a meat thermometer to check them; the internal temperature should be 125°F to 130°F, about 25 minutes.
6. Allow the racks to rest for at least 10 minutes and then slice into chops.

INGREDIENTS

• 5 cups chicken stock or vegetable stock
• 1 tablespoon butter or olive oil
• ⅓ cup finely chopped shallots
• 1 minced garlic clove
• 1 cup arborio rice
• Kosher salt, to taste
• ½ cup dry white wine, room temperature
• 1 cup finely grated parmesan cheese, divided
• ¼ cup mascarpone cheese (room temperature)
• Freshly ground black pepper, to taste

INSTRUCTIONS

1. In a medium saucepan over medium heat, bring broth to a low boil then reduce heat to low, keeping the broth just below a simmer. You want the broth to be about the same temperature as the rice while it’s cooking.
2. In a large skillet or Dutch oven, heat butter over medium-low, then add the shallots and sauté until softened and translucent, about 4 minutes.
3. Add the garlic and stir continuously until fragrant, about 30–60 seconds.
4. Add the rice to the onion-garlic mixture, season with salt, and stir to combine. Continue stirring until rice is well-coated and becomes translucent, 2–5 minutes.
5. Add ½ cup wine to the rice mixture. Stir often, until rice has fully absorbed the liquid. Add the stock in ½ cup increments, allowing rice to absorb liquid between additions, until rice is al dente, about 25–35 minutes. (You may not need all the liquid.)
6. Remove pan from heat and add ½ cup Parmesan cheese, mascarpone cheese and pepper, stirring to combine. Cover and allow to rest for 5 minutes.

INGREDIENTS

• 2 ½ cups of chopped parsley

• A handful of fresh mint leaves (washed and dried)

• 1 spring garlic, chopped / or 2 garlic cloves, grated

• ½ cup extra virgin olive oil

• zest of 2 organic lemons (grated)

• juice of ½ lemon (or to taste)

• ¼ teaspoon salt (or to taste)

• 1/8 teaspoon freshly ground pepper

INSTRUCTIONS

1. Add the parsley, mint, and green garlic to a food processor (not a blender). Blend until all is chopped. It’s ok to have a rougher look; that’s how gremolata should be. Start adding the oil and continue to mix until you add all the oil.
2. Add the lemon juice, lemon zest, salt and pepper.

INGREDIENTS

• 2 cups red wine vinegar
• 2 cups red wine
• 2 cups blackberries fresh
• ½ cup sugar

INSTRUCTIONS

1. In saucepan, combine blackberries, vinegar and red wine.
2. Bring the mixture to a boil. Simmer until sauce is very reduced- volume will be about 1 ½ cups.
3. Add sugar and continue boiling until sauce is thick and syrupy.