{"id":14109,"date":"2017-04-06T05:34:06","date_gmt":"2017-04-06T12:34:06","guid":{"rendered":"https:\/\/somimag.com\/?p=14109"},"modified":"2017-04-06T05:41:32","modified_gmt":"2017-04-06T12:41:32","slug":"the-chefs-table-oven-roasted-lamb-rack-with-braised-brussel-sprouts","status":"publish","type":"post","link":"https:\/\/somimag.com\/the-chefs-table-oven-roasted-lamb-rack-with-braised-brussel-sprouts\/","title":{"rendered":"THE CHEF\u2019S TABLE \u2013 OVEN ROASTED LAMB RACK WITH BRAISED BRUSSEL SPROUTS"},"content":{"rendered":"<\/a>

RECIPES OF SIGNATURE DISHES PREPARED BY OUR AREA CHEFS.\u00a0<\/b><\/p>\n

\"\"CHEF<\/b> <\/b>Gil Plaster
\nRESTAURANT<\/b> Shula\u2019s 347 Grill<\/p>\n

FACTS<\/b>\u00a0 Chef Gil was born and raised in Miami.\u00a0 His passion for cooking came at the age of 6; his grandmother\u2019s\u00a0 love for food is what \u201clanded me in the kitchen, and\u00a0 I cook every meal like I am cooking for her!\u201d His favors\u00a0 Southern food, and his menu flavors are Mediterranean and South American fusion.\u00a0<\/i><\/p>\n

 <\/p>\n

OVEN ROASTED LAMB RACK WITH BRAISED BRUSSEL SPROUTS<\/p><\/div>\n

Serves: Two<\/strong>
\nIngredients<\/strong>:
\n16 – 18oz frenched New Zealand\u00a0lamb rack.
\n1 pound Brussel sprouts
\n5 strips of small wood smoked bacon
\n2 tbsp butter
\n1\/2 teaspoon herbs de Provence
\nSalt & Pepper to taste.
\n1\/3 cup water
\n1 oz Pomegranate molasses
\nPreparation:
\n<\/strong>Dice bacon and cook on low heat till fat is cooked out. About 8-10 min
\nDrain fat and reserve bacon lardons.
\nCut Brussel sprouts in half and place in pan with butter and bacon
\n(add water for the braising to prevent the butter from burning).
\nPlace in oven (350 degrees) and roast for 30-35 min o
\ntill Brussels are\u00a0al dente.
\nSeason lamb with salt & pepper and herbs de Provence.
\nSear rack then roast, temperature at 350 degrees for
\n6-8 minutes for medium rare.
\nTake Brussels sprouts from pan and remaining lardons then finish dish
\nwith drizzling the pomegranate molasses over the whole dish.<\/p>\n","protected":false},"excerpt":{"rendered":"

RECIPES OF SIGNATURE DISHES PREPARED BY OUR AREA CHEFS.\u00a0 CHEF Gil Plaster RESTAURANT Shula\u2019s 347 Grill FACTS\u00a0 Chef Gil was born and raised in Miami.\u00a0 His passion for cooking came at the age of 6; his grandmother\u2019s\u00a0 love for food is what \u201clanded me in the kitchen, and\u00a0 I cook every meal like I am<\/p>\n

Read More<\/a><\/div>\n","protected":false},"author":16,"featured_media":14111,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[259,19,1,255],"tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/posts\/14109"}],"collection":[{"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/comments?post=14109"}],"version-history":[{"count":0,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/posts\/14109\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/media\/14111"}],"wp:attachment":[{"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/media?parent=14109"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/categories?post=14109"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/tags?post=14109"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}