Recipe Showcase Okonomi Infused Sonoma Lamb Chops with Root Vegetable Gratin Servings: 4 Ingredients: 2 Rack of Lamb 2 cups Otafuku Okonomi Sauce 1 sm Sweet Potato (sliced thin) 1 sm Parsnip (sliced thin) 1 sm Rutabaga (sliced thin) 1 sm Celery Root (sliced thin) 1/2 cup Chicken Stock 1 cup Lamb or Veal Stock 1 Tbsp. Butter To taste Salt & Pepper 1/2 cup Heavy Cream 1 cup Dry Red Wine 1 Tbsp. Shallot (chopped) 1 Tbsp. Black & White Sesame Seeds 1 Tbsp Chopped Herbs (Italian parsley, chives, lemon, thyme) Method: Create vegetable gratin, peel and wash vegetables and slice into thin chips, approximately 1/8 inch think, using a Madeleine. Season vegetables with salt and pepper and add in chopped shallots. Toss mixture with chopped herbs. Layer mixture in 2-inch metal ring and top with mixture of chicken stock and heavy cream. Bake in low temperature (300 degrees F) oven for 45 minutes until gratin is tender. Set aside and keep warm. Marinate lamb rack with Otafuku Okonomi Sauce for at least 1 hour in refrigerator until meat is thoroughly infused with flavor. Prior to roasting, pan sear lamb rack over medium-high heat. Sear on both sides until lamb is golden-brown. Brush lambs with remaining Otafuku Okonomi Sauce and roast in oven at 400 degrees until lamb reaches desired temperature. To assemble the dish, place the vegetable gratin in center of the plate. Slice the lamb rack in half and sprinkle with sesame seeds. Rest the rack next to the vegetable gratin on the plate. Drain the grease from the roasting pan and deglace with the red wine. Bring to a boil and reduce to half the volume. Add in the lamb or veal stock ans simmer for 5 more minutes. Round off recudtion with tablespoon of butter and ladle the sauce over the lamb rack. Garnish the dish with root vegetable chips and vegetables. Serve immediately.		Chef Toni Robertson Sonoma Mission Inn & Spa Sonoma, CA