Talus Wind Lamb Duo

Talus Wind Lamb Duo 29

Roasted Loin & Grilled Tenderloin, Asparagus “Gratin”, Fennel Pollen,

Braised Fennel, Roasted Beets, Horseradish “Air”

Gratin- (GRAH-tn) a gratin is any dish that is topped with cheese and bread crumbs mixed with butter then heated in the oven or under a broiler until brown and crispy.

Loin- comes from the area on both sides of the backbone extending from the rib to the leg

Tenderloin- one of the most tender cuts of meat, it lies in the middle of the back between the sirloin and the rib 

Fennel Pollen- incredible taste combines the sweet notes of anise and fennel with a deep, musty and floral aroma

Braised- is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavor

Fennel- (FEHN-uhl) pale green, celery like stems and bright green, feathery flowers/ leaves.  The flavor is similar to anise but sweeter

Horseradish- Large, white, pungently spicy root.

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