Tasting continues…

An American rack of lamb rubbed with a pesto of parmesan, rosemary, parsley, over a salad of endive frisee and fried bits of the trimmed lamb scraps, in a leaf of radicchio trevisano, with a port reduction.

A bit too done, I used to just rub the pesto on and stick in the oven, I miscalculated the difference in searing in a skillet first and didn’t consider the amount of time the rack would be resting while the reduction was on…

Also gave myself a wicked burn when I got distracted and reached for the skillet handle after taking it out of the oven to deglaze…