Lamb Tagliata

Lamb Potatoes
  • 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


  • 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.

Lamb Potatoes

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