Fried goat cheese, grilled corn, tomatoes (soaked in white balsamic solution), balsamic reduction.
Rack of lamb SV at 134F for 2 hrs. flour, egg wash, Asiago/panko mix, deep fried util brown and crisp (about 2 min). Celery root puree, orzo with ginger, garlic, shallots and edamame.
I would NOT use Asiago next time. I would normally use parmesan but, was out. While the lamb was crisp on the out side it was a little "oily". I believe the higher fat content in the asiago caused this. Any thoughts?
Sorry for the plating but, we were hungry....:-)
