This dish was prepared using some of Spring’s best offerings:  Lamb loin with braised lamb shank and speckled butter bean ragout, heirloom carrot, ramp puree, field mache and compressed creamer potatoes. The lamb loin was boned and cleaned, then seasoned liberally with kosher salt and freshly ground black pepper before wrapping it into a cylinder in plastic wrap.  It was then placed in cryovac before … Continue reading Herb Crusted Lamb Loin, Braised Lamb Shank Ragout, Heirloom Carrot, Compressed Creamer Potatoes