Ingredients

Grilled Rack of Lamb with Spring Dolma
3 cups veal demi (available at specialty food stores)
1 onion , medium, diced
1 carrot , medium, diced
1 stick celery , medium, diced
1 leek , medium, diced
2 to 3 cloves garlic
1/2 cup shallots , chopped
1/2 cup Bing cherries , smashed with pits
1 tablespoon heavy red wine
1 cup Napa Valley Red Ver Jus (available at specialty food stores)
3 bay leaves
1/2 ounces ruby port
1 pat unsalted butter
1 tablespoon peppercorns
6 bunches arugula , washed
1 pound Bing cherries , pitted and halved
1 Maui onion , very thinly sliced
Olive oil
Salt and pepper
2 cups Basmati rice , cooked
1 cup Beluga lentils , cooked
6 ounces goat cheese (best available)
1 jar grape leaves , drained, washed and stems cut off
1/4 cup Champagne vinegar
1/2 cup olive oil
1/2 bunch dill , chopped
3 shallots , minced
1 tablespoon Dijon mustard
Salt

Description

An Exclusive Rack Of Lamb Recipe From O Magazine

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