Lamb with Baby Potatoes and Asparagus


1 lb Arborio rice
2 oz. Buffalo mozzarella
1 tablespoon lemon zest
1 tablespoon mixed chopped herbs (rosemary, thyme, sage, parsley – what ever you prefer)
1 lb. Panko bread crumbs

Cook rice as directed and then cool. Adds herbs, lemon zest and mix when rice has cooled. Form this mixture into a half ball, stuff mozzarella into the middle and then make a ball with the rice, keeping the cheese in the middle. Coat with panko bread crumbs and fry in 350 degree oil, until golden brown.

Baby Rack of Lamb with Purple and White Asparagus and Fingerling Potatoes:

2 full racks of baby lamb
¼ lb purple asparagus (cut into one inch pieces)
¼ lb white asparagus (cut into one inch pieces)
12 oz. Fingerling potatoes in one in pieces
4 tablespoons butter
4 tablespoons extra virgin olive oil
Salt & pepper to taste

Season lamb with salt and pepper, sauté in olive oil until golden brown, then put in 500 degree oven for 6 minutes. Let meat rest for 10 minutes. Saute the potatoes and asparagus with the butter. Place the asparagus and potato mixture into the center of the plate, slice lamb and lay on top and drizzle with extra virgin olive oil.