I want a little feedback on the recipe I have been working on. I'm going to cook it today and serve it over herb crusted lamb racks. This is definitely a pretty "experimental" recipe but I think I am onto something. For frame of reference, I cooked professionally for around ten years before dropping out of the kitchen for health reasons. I'm no newbie and I like to do "different" stuff. Did a little brainstorming with the chef at the place I serve about what kind of chili to use.

Concept:

Blackberries fresh and preserves

Tempranillo wine

Preserved lemon

Rosemary

Mint (this may be axed)

Thyme

• I spent awhile stuck there because those are all really strong front of the mouth flavors and I was unsure how to bring it back to the rest of the palate. After much deliberation, it seems like adding a bit (not a lot!) Of heat and earthiness with the Arbol chilis should do the trick to round out the flavor. I'm more or less going for a play on some kind of Spanish/Mediterranean umami sauce.

Any suggestions, ideas, critiques?

Sides this dish will be served with: roasted red and gold beets and an arugula salad with shaved red onion, pomegranate arils, pears, and ricotta salata cheese.. probably just gonna do a super basic preserved lemon vin for the dressing.

Edit - I am considering Morita chilis as well