So - I'm still at Ian's, having today been in the
Xaintrie, a somewhat wild and woolly part of the
world where a hundred years ago there were in fact
not roads at all.

Ian tells me that he once knew a woman who had to
walk 20 km on a path to get to the county seat
Tulle to get the marketing done or to visit her
mother, and this was in relative civilization.

Lilli and I are having a terrific time, heading
to Bergerac tomorrow - home of sweet white wine
and Cyrano via Sarlat, home of foie gras, truffles,
and potatoes cooked in goose fat (or duck fat).

As Ian says, life is very hard, isn't it.

I trust that everyone's been behaving him/herself.
Hard to tell when our feed has busted itself.

Pesto-crusted lamb chops
cat: main, hotel
Serves: 4

2 lamb racks (about 16 chops)
- boned, frenched and outer fat removed
2 c basil leaves
5 garlic cloves
1/4 c pine nuts, lightly toasted
1/2 c extra virgin olive oil
1 pn chili flakes
1 1/2 c panko bread crumbs
2 Tb olive oil blend
Salt and pepper to taste

Preheat oven to 425F. For pesto, in a blender on medium,
pulse garlic, pine nuts, extra virgin olive oil, and chili
flakes until roughly chopped. Add all basil leaves and
blend until slightly coarse. Remove half of mix and set
aside. Blend remaining pesto until very smooth. In a
bowl, mix smooth pesto with bread crumbs and set aside.
In a saute pan, heat oil over high heat. Season lamb with
salt and pepper. Sear lamb racks on both sides until
golden brown and place in oven to desired doneness,
about 10 min for medium rare. Remove from pan and place
on a baking sheet. Let rest for 5 min. Brush lamb with
chunky pesto, then pack with pesto bread crumbs, lightly
pressing crumbs into pesto. Return to oven for 4 min.
Remove from oven. Let rest again for 5 min. Cut racks
into individual chops and serve four per guest with
your choice of accompaniments.

David Robins, Wolfgang Puck Fine Dining Group

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