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Top Chef Finale Dinner

In honor of the Top Chef Finale Wednesday night, I fixed a special dinner. We enjoyed an herb-crusted rack of lamb, roasted red potatoes with olive oil and rosemary, and baked leeks with fontina. YUM! Then we sat back and watched Michael Voltaggio win Top Chef Season Six. He was in the excellent company of Kevin Gillespie, and his brother Bryan Voltaggio. I would be happy to eat a meal prepared by any of these excellent chefs!

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Comments (4)

Kendall:

I would love to have that Leek recipe.

barb cabot:

Ditto for me with the leek recipe and Palma is it difficult to fix the lamb?

For the lamb, combine thyme, rosemary, sea salt, pepper, and breadcrumbs. Add a T. or 2 of olive oil, and mix. Rub lam with dijon mustard, then the herbed crumbs. Cook at 450 for 30-40 minutes.

Leeks: Clean, slice the long way, and cook in butter 5 minutes. Place in a baking dish. Top with fontina or gruyere. Beat 2 eggs, 1 c. cream, pepper and a pinch of nutmeg. Pour over top and bake 45-55 min. until center is set. (350)

Barb Cabot:

Thank you Palma!

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