Frenched herb crusted NZ lamb rack. Scored, seared, roasted to 130 and rested for 10 min.

Sauce: Blackberry (fresh and preserves) and tempranillo wine, black pepper, preserved lemon, rosemary, thyme, and a touch of mint. Reduced a few times, then simmered with Chile de Arbol for like ten minutes before blending and straining. It's like a Mediterranean umami sauce. Sweet and savory and bright with a smooth earthy warmth/gentle heat at the end. It builds, but not to a real hot spice. I spent a long while crafting and researching this recipe and to my knowledge, ain't nobody done this shit before.

Salad: Arugula, red Anjou and bosc pears, shaved red onion, shaved raw gold beet, pomegranate arils and ricotta salata cheese tossed in a super simple roasted garlic, herb, and preserved lemon vinaigrette.

Side: roasted red and golden beets - as simple as they come - olive oil, black pepper, sea salt.

Toasted sourdough roll because carbs and I forgot to buy tiny naan to toast while at the store.