Rack of lamb with purple potato puree and dill-sour cream sauce

Chef-owner Scott Chen starts with a Frenchcut rack of lamb with four chops, seasons it with salt and pepper, and cooks it on an open griddle until desired doneness is reached. For the sauce he reduces heavy cream with white wine, adds dill, sour cream and soy sauce and seasons with salt and pepper. To serve, he slices the rack in half and places the chops on a plate with pureed purple potatoes and dill-sour cream sauce. Menu price is $26.

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