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Ingredients

• 3 each 5½ oz portions of lamb loin
• Salt and black pepper to taste
• ½ # goat cheese
• ½ # fresh brioche crumbs
• ½ # butter
• ¼ cup chopped parsley
• 1oz salt
• 2 each large eggplants
• 2 each ripe tomatoes
• 4 cloves garlic
• ½ cup chopped capers
• 2 oz. chopped micro celery (can sub celery leaves)
• Canola oil for frying
• Salt
• 1# lamb bones
• 1 each yellow onion
• 3 stalks of celery
• 3# of peeled tomatoes
• ½ cup of tomato paste
• 2 heads of garlic
• ½ bottle of pinot noir
• 1 bay leaf
• 1oz black peppercorns
• ½ bunch of thyme
• Water to cover
• Salt
• Mache
• Meyer lemon
• Olive oil
• Salt to taste

Description

This Is A Lamb Dish That I Put On The Menu At Brick When I First Started Here In 2007. I Love The Play Between The Sweetness Of The Caponata, And The Earthy Flavor Of The Goat…

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