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In his new position as Executive Chef at the Benbow Inn, Chef Evan Treadwell has brought a new level of excitement and expertise to this famous country inn. Evan's training with Bay area chefs Gary Danko, Jeremiah Tower and Joyce Goldstein has well prepared him to oversee Benbow's 75th anniversary this year. His menus can best be described as Contemporary American cuisine prepared with Classical French techniques using the finest and freshest North Coast ingredients.

Herb Crusted Rack of Lamb with Rosemary Lamb Essence

By Chef Evan Treadwell

4		12oz Lamb racks
3 Tablespoon		Vegetable oil
1/2 cup		Parsley, chopped
1 Tablespoon		Rosemary, chopped fine
1 Tablespoon		Thyme leaves, chopped fine
1 1/2 Teaspoons		Dried lavender flowers
4 Cloves		Garlic, chopped fine
2 Quart		Veal stock
1 Cup		Merry Edwards, Russian River Valley Pinot Noir
1 Teaspoon		Fennel seeds

For Herb Marinade

Mix together the parsley, rosemary, thyme, lavender and garlic.

For Meat

With a sharp knife French the loins and reserve meat for sauce. Trim the loins of all fat and connective tissue. Coat lightly with the parsley mixture. Let marinate for a three hours.

For Lamb Essence

Cut the meat reserved from the Frenched lamb loins into 3/4 inch dice. In a heavy sauté pan, heat the vegetable oil. Add the lamb trimmings. Coat with oil mixture and cook until very well browned. Drain off all fat. Return to the pan. Deglaze the pan with 1 cup Merry Edwards, Russian River Valley Pinot Noir and reduce over medium heat to a glaze. Add the fennel seeds and 1 cup of stock repeating three more times until all the stock is gone, and a thick glaze is obtained. Strain into a small saucepan. This may be done the night before. You may whisk in a few tablespoons of butter and add additional herbs.

To Cook the Lamb:
In a sauté pan heated over medium heat, place 2 tablespoon of oil. Sear the lamb for two minutes on each side. Place in a 400 degree oven for 8 to 10 minutes. The meat should be firm to the touch, with an internal temperature of 125 - 135 degrees. Remove from the oven. Salt and pepper to taste and let it rest for 5 minutes. Carve and arrange on the plate. Spoon hot lamb essence over the meat and serve.

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