Chef/Owner Jake Linzinmeir, Chair 8, Telluride, CO. Yield: 4 servings. 2 lamb racks, French cut and trimmed of excess fat 2 cups very fine bread crumbs 1/4 cup lavender flowers 1/4 cup warm wildflower honey 3 cups very fine bread crumb 1/4 cup coarse sea salt 1/2 lb. lardo or pancetta, very thinly siced into 1" wide ribbons 2 Tbsp. extra virgin olive oil 3 Yukon Gold potatoes 2 celery roots, peeled 1/4 cup heavy cream 1/4 cup butter Quickly blend salt and lavender flowers in spice ...
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