Chef Overbaugh's Roasted Rack of Lamb Barded with Parsnips and Carrots,
Red Pepper Jam, Root Vegetable Latke, Pea Tendrils, Napa Cabbage and
Shallots and Fenned Seed Veal Juice.
Elderberry House Restaurant of Hotel Chateau du Sureau.
The lamb is cooked perfectly and is tender and delicious.
Personally, we would have liked it better if he had stopped
right there, but we also recognize that many will love the addition of a
"sausage" of parsnips and carrots rolled in Prociuto that is "speared"
through the center of the chops. This adds a novelty to the dish.