Chef Marcus is keeping those ideas for Easter specials coming, and this Frenched Bone-in Lamb Chop has more than made the cut! It's tender and juicy, and the tomahawk-style cut will wow guests on the way to the table. Stand it up for an eye-catching dish that the whole dining room will crave during Easter dinner service.
What are you featuring for Easter? We want to hear your ideas too! Take a picture and tag us on Instagram and Facebook.
0898890 Marbled Fingerlin Potato Fresh Mixed
8038343 Sauce Demi Glace French Classic Gold
- Toss fingerling potatoes in oil, salt, pepper and house fresh herb blend then oven roast in 375 degree oven for 30 minutes or until fork tender.
- Meanwhile, sear lamb chop on the flat top to seal in the juices, then cook in the oven for 10-12 minutes or until internal temperature reaches 125 degrees.
- Use a spoonful of glace demi to dress the plate, then top with potatoes and the lamb chop. Serve hot.