RACK OF LAMB WITH SALSA AND GARLIC SAUCE BY CHEF FRANCIS FOREST

Meat: Rack of lamb Ingredients: Add cumin, salt and pepper. Sear the meat in 1 tablespoon of butter and 1 teaspoon of olive oil for 3-4 minutes on each side. Place in oven at 400°F for 10 minutes for a pinkish center. Wrap in aluminum foil and let rest for 5 to 8 minutes. Salsa: 1 mango 1 small French shallot 1 tbsp cilantro 1 tbsp mint 1 tsp lime zest Juice of ½ lime 2 tbsp olive oil Salt and pepper Creamy confit garlic sauce: 1 head of confit garlic 3/4 cup plain Greek yogurt 1/4 cup mayonnaise 1/3 cup milk Juice of ½ lime Cumin (optional) Salt and pepper Cut off top of garlic head, wrap in foil with 1 tablespoon of olive. Place in oven at 400°F for 50 minutes. Let stand and then squeeze the head of garlic to release the pureed garlic. Mix all ingredients well. Duck fat potatoes: Boil potatoes in salted water until ¾ of the way cooked. Cut in half and sauté in duck fat until golden. Sauté asparagus with it and add to your plate for a succulent meal that is sure to impress your whole family! Enjoy your meal.