Springtime Dining

Photography by Ed Mann

Marinaded Australian Lamb Chop with Cous Cous Salad, Red Wine Reduction, Alaskan Wild Halibut, Sauteed Rapini, Purple Lyonnaise Fingerlings, Beurre Noissette - Menu provided by the Westlawn Inn

Whether you're celebrating springtime itself, or major events such as Easter and Mother's Day, wouldn't it be nice to whip up something spectacular for the ones you love? If you've never been lucky enough to experience a fine meal at the Westlawn Inn, try one of their fabulous recipes below. Thanks to Westlawn Inn owner Lee Travers and his chef Josh Brooks for these special dishes.

Marinaded Australian Lamb Chop

5 oz. center cut lamb chop

Marinade:

2 garlic cloves
1/2 onion
1 oz. basil
1 oz. mint
1/2 C. extra virgin olive oil

Marinate lamb for 4 hours and place on grill to brown. Grill time will vary depending on whether you want rare, medium, or well-done meat.

Red Wine Reduction

4 C. red wine (Bordeaux)
1/2 C. sugar

Reduce until nappe (to a syrup consistency). Use as sauce for lamb.

Cous Cous Salad

2 tbsp. dried cherries
1 tbsp. chopped basil
1 tbsp. chopped mint
2 tbsp. roasted pinenuts
4 tbsp. balsamic vinegar
pinch salt & pepper
1/2 C. cous cous

Cook cous cous until soft, add the rest of ingredients and mix. Season to taste.

Alaskan Wild Halibut

6 oz. of Halibut.
Saute the Halibut in a pan with olive oil until fish begins to smoke and is seared on both sides.

Lyonnaise Potatoes

1 small yellow onion
1 tbsp. rendered bacon
2 fingerlings (short, thin potatoes)
2 tbsp. chicken stock
2 cubes butter
salt & pepper

Caramelize the onions and add bacon until cooked. Add fingerlings and saute for about 1 minute. Add half the chicken stock and reduce. Add remaining chicken stock, 2 cubes butter and glaze; season to taste.

Beurre Noissette (Brown Butter)

3 tbsp. butter
1 tbsp. lemon juice
salt & pepper
1/2 tbsp. sliced blanched garlic
Heat pan until smoky, add butter and let brown. As soon as it browns, add lemon juice and garlic; season to taste. Pour Brown Butter over the fish.

Xango

Xango (pronounced chang' o) is creamy cheesecake wrapped in a pastry tortilla, fried until flaky and golden and dusted with cinnamon sugar. We purchase these from Sweet Streets.