Roasted rack of lamb with mint-cherry chutney

Nation's Restaurant News, April 29, 2002

Executive chef Walter Bundy seasons free-range rack of lamb with salt and white pepper and then coats it with equal parts of whole grain mustard and Tennessee whiskey. He dredges lamb in fresh bread crumbs and browns it in clarified butter, finishing it in the oven.

He simmers grits in whole milk, chicken stock and butter for four hours, until soft and creamy, and folds in mascarpone cheese and seasons it with salt and pepper. Next he simmers dried Bing cherries with minced shallots, Port-red wine vinegar and granulated sugar. Bundy then folds in a chiffonade of mint.

He plates the lamb with the grits, garnishes it with the chutney and serves it with lamb jus and sauteed asparagus.