Lamb Tagliata

• 1 8 bone lamb rack
• 1 cup arugula
• 1 butternut squash
• 1 lb purple potatoes
• 1 lb turnip
• 1/2 cup shaved pecorino
• 1 cup heavy cream
• 1 tbl chopped garlic
• 1 tbl butter
• 2 ounce olive oil
• The Farm Collection Pinot Noir

Instructions

• De-bone lamb and trim fat cap.
• Peel and dice turnips, butternut squash, and potatoes to 1 inch pieces.
• Season squash, potatoes and turnips with oil, salt and pepper, and roast in 350 degree oven for 20 minutes.
• Season lamb with salt and pepper and grill to medium-rare or desired temperature and let rest.
• In saucepan on medium heat, melt butter and cook garlic for 1 minute.
• Add heavy cream and pecorino and whisk until the sauce thickens.
• Mix vegetables and arugula together and place on plate.
• Slice lamb and shingle on vegetables, and pour sauce on top of lamb.
• Finish with a glass of The Farm Collection Pinot Noir.