2Slice ½ inch off the top of the head of garlic. Wrap in foil and roast in oven for 45 minutes or until clove is soft. Push the softened garlic out of its skin. Remove 1 ½ tablespoon and reserve the rest for another use. Combine the 1 ½ tablespoon roasted garlic with the mustard, tarragon and chives.
3Heat the olive oil in a sauté pan and sear the racks. Brush with the mustard mixture. Place in a roasting pan and cook for 30 minutes. Slice each rack into 8 chops.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Rosemary and Garlic Roasted Potatoes
Perfect roasted potatoes are super easy, and pair beautifully with almost everything. Preheating the oiled pan and thoroughly drying the potatoes help them form a golden crust, while the insides turn creamy. Garlic and rosemary are classic flavors, but you can vary the seasoning based on your meal. Read more.
How to Clean a Rack of Lamb with String
Save your knives for cutting.
Sauteed Calamari with Parsley and Garlic
A quick sauté keeps calamari tender, while garlic, lemon, and parsley brighten up the gentle oceanic flavor of the squid. Serve with crusty bread for getting every last drop of the buttery sauce. Read more.