Pazzo owners Beverly, Bill and Ruben pride themselves on fresh, seasonal cuisine with a Mediterranean influence! They shared their lamb recipe below:
Lamb a la Wave
Ingredients:
Two 1¼ lb. racks of lamb
2 tablespoons pure olive oil
Salt and freshly ground pepper
1 tablespoon minced rosemary
1 tablespoon minced thyme
1 cup tawny port
8 fresh Mission figs, halved or
quartered dried figs
¾ cup chicken stock or canned
low sodium broth
1 teaspoon balsamic vinegar
Preheat the oven to 450 degrees. Rub the lamb with 1 tablespoon of the olive oil. Season with salt and pepper and rub with rosemary and thyme. Heat the remaining olive oil in a medium ovenproof skillet. Add the lamb, fat-side down and cook over high heat until browned, about 5 minutes. Turn and cook until lightly browned. Add 1/2 cup of the port. Transfer the skillet to the oven and roast the lamb until medium-rare. Tranfer the meat to carving board and cover loosely with foil. Add the remaining ½ cup of port and the figs to the skillet. Bring to a simmer, scraping up the browned bits from the bottom of the pan. Add the stock and vinegar and simmer over moderately high heat until thickened, about three minutes. Season with salt and pepper. Place the chops on the plate. Top with the figs, spoon on the sauce and serve.
Restaurant website: www.webepazzo.com
