Today cooking with Chef Dino Ferraro
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One of Capone’s Favorite dishes.
Capone’s Rack of lamb
1 rack of lamb
1/2 cup bread crumb
1/2 cup grated parmesan
2 oz mustard
Fresh mint
Fresh rosemary
Fresh Thyme
Salt and pepper
Olive oil
Garlic
Red chilli flake
1 cup lamb stock or beef stock
1 cup Chianti wine
1/2 lb potatoes( preferably fingerling or Duch oven peewees)
4/6 oz unsalted butter
Casserole dish
Frying pan 10”/12”
Boiling pot 8”/10”
Sharp knife
Aluminum foil