Yield: 8 Servings

Creamy Black Truffle Hash Browns

Ingredients:

6 each potatoes, peeled and julienne
2 Tbs. black truffles, minced
2 Tbs. shallot, minced
2 Tbs. garlic, minced
4 Tbs. butter
4 cups of cream
1/2-cup grated Parmesan
1 tsp. nutmeg
1 tsp. salt
1 tsp. pepper

Directions:

1. Preheat oven to 350 degrees F.
   
2. In a 9 inch rectangular pan, coat the bottom with butter and sprinkle with shallots and garlic.
   
3. Top with the julienne potatoes and black truffles, seasoning with salt, pepper and nutmeg.
   
4. Top with cream and Parmesan cheese.
   
5. Bake for 1 hour, cool and cut into desired shapes.

Onion and Red Current Jam

Ingredients:

6 Tbs. butter
6 onions peeled and sliced
1/2-cup sugar
1 cup red currant puree
1/4-cup red wine
1/4-cup red wine vinegar
salt and pepper

Directions

1. Combine all and simmer until dry, approximately half an hour.

Colorado Rosen Ranch Lamb Rib Eye

8 6 oz. portions of lamb rib eyes
creamy hash browns (recipe above)
onion and currant jam (recipe above)
1 cup puréed sunflower and breadcrumb mixture
1/2-cup Dijon mustard

Directions:

1. Season and cook the lamb to the desired temperature.
   
2. Coat one side of the lamb with Dijon mustard and the breadcrumb mixture, finish in oven until brown.
   
3. Let rest, then slice into four pieces.
   
4. Top the hash browns with the lamb and a dollop of the red onion and currant jam.

Resource

The Little Nell
675 East Durant Ave.
Aspen, Colo.
970-920-4600
www.thelittlenell.com