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Lowell Hunt Catering Keri Williams
Seattle 1111 Fairview Avenue North Seattle, Wa 98109 206 264-0400	Woodinville 14810 NE 145th Street Woodinville, Wa 98072 425 486-4072

Double Rib Lamb Chop with French green lentils, kalamata & picholine olives and tomato tart & watercress cream
6 double rib lamb chops seasoning 1/2 cup lentils 2 T kalamata olives 2 T Picholine olives 4 T diced tomato 1 tsp chopped fresh thyme 1/2 tsp chopped parsley salt and pepper 1/4 cup chicken stock 6 3 inch tart shells 3 ounces chevre 1 egg 1/2 cup cream
2 shallots 2 cloves garlic 1/4 carrot 1 cup white wine 1 sprig thyme 10 black peppercorns 1 bay leaf 2 cups reduced veal stock 2 ounces unsalted butter seasoning 1 shallot 1 tsp garlic 3 ounces white wine 1/2 ounce lemon juice 1 1/2 cups cream 2 bunches watercress seasoning Method For Lamb Season and sear all sides of lamb. Finish in oven at 400º (approximately 12 minutes).Let rest. For Tart Whisk together chevre, cream, egg and seasoning. Fill pre-baked tart shells 1/2 way and bake at 225º for 15 minutes. In sauté pan heat oil, sate chopped shallots and herbs, then cooked lentils, diced tomato, olives and chicken stock. Spoon hot into tart shells. For Watercress Cream Sauté shallots, garlic and diced carrot until brown. Add wine, thyme sprig, bay leaf and peppercorn. Reduce until almost fry and add veal stock. Slowly reduce until sauce consistency. Season and strain. Whisk in butter.