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1
Preheat the oven to 300 degrees F. Squeeze roasted garlic from the skins.
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2
Add the garlic and heavy cream to a saucepan and bring to a simmer and cook for 2 to 3 minutes.
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3
In a mixing bowl, combine the eggs and yolks and slowly add the warm heavy cream.
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4
Add the cream mixture slowly so as not to cook the eggs.
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5
Season with salt and strain through a fine strainer.
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6
Place the mixture in 4 small ramekins and bake in a water bath for 25 minutes.
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7
Remove and keep warm until serving.
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8
Preheat the oven to 350 degrees F. Season the lamb with salt and pepper.
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9
Sear the seasoned lamb rack in a large saute pan, fat side first.
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10
Flip the lamb and finish in the oven, about 15 to 20 minutes (should be cooked to medium rare).
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11
In a small pan, saute the celery, carrots, and lentils in butter.
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12
Season with salt and pepper.
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13
In another saute pan, wilt the spinach and tarragon in a small amount of olive oil.
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14
To plate a serving, place the lentils in the center of a large entree plate.
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15
Place a small amount of spinach over the lentils and lay the flan over the spinach.
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16
Slice a lamb portion into 4 to 5 pieces and fan around the flan with the 1 chop sticking up.
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17
Ladle 2 ounces of lamb sauce around the flan and garnish with fresh herbs.
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18
In a medium saucepan heat 1 cup shiraz wine and reduce by 75 percent.
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19
Add lamb stock and continue to reduce until about 1 cup remains.
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20
Swirl in 2 tablespoons of butter to thicken the sauce.
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21
Season with salt and pepper.
