Ming Tsai, Dennis Burks and John Peavy examine a sheep at the Flat Top Sheep Company in Idaho.

Ingredients:

3 racks of lamb, off the bone, cut into petit filets (each loin = 4 pieces)
2 Tbs. Dijon mustard
1/2-cup red wine
1/2-cup canola oil
1 Tbs. minced garlic
1/4-cup naturally brewed soy sauce
fresh cracked black pepper

Directions:

1. Mix Dijon, wine, oil, garlic, and soy.
   
2. Marinate the lamb filets for 1 hour.
   
3. In a large sauté pan on high heat, coat lightly with oil.
   
4. Season the lamb filets with pepper (salt is optional since it has been in the soy marinade) and pan sear both sides until brown, about 6 minutes total.
   
5. Let rest for 3-5 minutes.

Asian Ratatouille

Ingredients:

1 medium onion, medium dice
6 cloves of garlic, thinly sliced
1/2-Tbs. rinsed and minced fermented black beans
2 Japanese eggplant, medium dice (or 1 medium regular eggplant)
1 large tomato, medium dice
10 Thai basil leaves, ribbons (save some for garnish)
juice of one lemon
salt and black pepper to taste
olive oil to cook

Directions:

1. In a large sauté pan or wok, coat lightly with olive oil and sauté the onions, garlic, and fermented beans for 1 minute.
   
2. Add the eggplant and sauté for 2 minutes.
   
3. Add the tomatoes and zucchini and season.
   
4. Reduce heat and simmer until soft, about 15-20 minutes.
   
5. Add basil and juice right before serving.

Garlic-Mint Tapenade

Ingredients:

5 cloves of garlic
10 Nicoise black olives, pitted
10 mint leaves, minced (it will turn brown)
1 Tbs. extra-virgin olive oil
pinch of salt

Directions:

1. In a mortar and pestle, mash the garlic and olives.
   
2. Add the mint, oil and then salt.
   
3. Set aside

Plating: On a large plate, place a small mound of ratatouille in the middle. Surround with 3 fillets of lamb, topped with tapenade. Garnish with basil leaves and drizzle with a little extra-virgin olive oil.

Wine: Big Bordeaux blend, 2^nd growth

Copyright, 2000, Ming Tsai, All Rights Reserved