EAT THIS NOW
CHEF: JASON WEAVER
THE FRENCH ROOM / 1321 COMMERCE ST. / 214-742-8200

photography by Kevin Hunter Marple
Potatoes: Chef Weaver uses  Yukon Gold potatoes for their buttery flavor. They are cold-smoked with hickory wood then pureed with cream, butter, salt, and pepper.

Sauce: The mint/lamb combo is a classic, because the mint adds a freshness that cuts the richness and the fat content of the lamb. Weaver doesn’t like the traditional mint jelly, though, so he adds fresh mint to the lamb stock. Sugar and champagne vinegar add the sweet and sour element, and slow-cooked garlic adds to the rich flavor.

Asparagus: The asparagus is peeled first, blanched for 10 seconds, then heated in a bath of vegetable stock and butter.

Haricot Vert: The delicate French green beans are blanched for 10 seconds, then heated in a bath of vegetable stock and butter.

Lamb: The Colorado rack of lamb is seared over high heat and then roasted. It is seasoned with Maldon salt and freshly ground pepper.

Mushrooms: Chanterelle mushrooms from Oregon and lobster from the Pacific Northwest are carefully peeled and then sautéed with chives and butter.