Deselect All 1/2 cup Kona coffee grounds 1/4 cup minced thyme 1/4 cup minced rosemary 2 tablespoons minced parsley 1 tablespoon pepper 1 tablespoon kosher salt 2 racks of lamb, cleaned and fat removed 1/4 cup vegetable oil Truffle Taro Mash, recipe follows Pineapple Peach Chutney, recipe follows Berry Jus, recipe follows Truffle Taro Mash:2 cups peeled and chopped Yukon gold potatoes 2 cups peeled and cubed taro 1/4 pound butter, or adjust to personal taste 1/2 cup heavy whipping cream, heated Salt and freshly ground black pepper 3 tablespoons truffle oil Pineapple Peach Chutney:1/4 cup diced dried peaches 1/4 cup raisins 1 1/2 cups (1/4-inch diced) fresh pineapple 1 cup (1/4-inch diced) fresh peaches 1 cup diced Maui onions 2 cinnamon sticks 4 whole cloves 3 whole star anise 1/2 cup brown sugar 1/2 cup cider vinegar 1 teaspoon sambal (fresh ground chile paste) 1/4 cup minced ginger 2 tablespoons minced garlic Berry Jus:5 cups lamb stock 1/2 cup chopped carrots 1/2 cup chopped celery 1 cup chopped onions 2 tablespoons vegetable oil 3 cups red wine 1/2 cup brewed Kona coffee 4 bay leaves 1 tablespoon peppercorns 4 thyme sprigs 1/2 cup fresh raspberries 1/2 cup blackberry jam Salt and freshly ground black pepper |