Manicotti Florentine with Lamb Loin Chops, Morel Mushrooms, Béchamel and Rosemary
Wild Morel mushrooms are a seasonal delicacy usually available fresh in the late spring and summer seasons.
8 fl oz béchamel sauce
4 fl oz veal demi
½ cup red wine
½ lb fresh morel mushrooms
4 ea lamb loin chops
TT salt and pepper
TT Parmigiano Reggiano
TT fresh rosemary
Sear seasoned Lamb chops on both sides and cook to desired temperature. Remove from pan and sauté mushrooms in the same oil. Remove mushrooms from pan and set aside, wipe out excess oil from the pan then deglaze the sucs with wine and reduce to a glaze. Add demi and finish with cold butter, season. Layer manicotti in a baking dish with béchamel and top with Parmigiano Reggiano then cover with foil. Bake at 400°F for 15 minutes then remove foil and brown slightly. Plate accordingly and garnish with fresh rosemary.
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