Page from Michael DeMaria's Chef's Book from From Idea to Plate: Developing a Recipe Slideshow

From Idea to Plate: Developing a Recipe Slideshow

Grant Crone
Slide 1 of 6
Page from Michael DeMaria's Chef's Book

Lamb T-Bone with Rutabaga Dauphinoise and Mint Pesto

In this recipe page, Chef DeMaria toys around with the concept of drizzling the lamb with a buerre monte (butter sauce) after grilling, however this idea never made it to the final plate.