Chef Dean Fearing Chef Dean Fearing's Roasted Rack of Lamb Dinner

Chef Dean Fearing's Roasted Rack of Lamb Dinner

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Chef Dean FearingChef Dean Fearing's Roasted Rack of Lamb Dinner

Online Inquiries: HCF16_Q51NS

  • Includes a signed copy of The Texas Food Bible cookbook.
  • Complete meal in one box; serves 6.
  • Roast the entree; heat the sides.
  • Appetizer (ready to serve): 8 oz. Granny Fearing's Blue Cheese Ball with crackers.
  • First course (heat and serve): 36 oz. Butternut Squash Soup with 6 0z. Pecan Crema.
  • Second course (heat and serve): Six Smoked Quail (3-4 oz. per quail), 1.75 lbs. Cornbread Pudding, 2 lbs. Southern Collard Greens, 8 oz. Jalapeno Cranberry Sauce.
  • Main Course: Two Eight-Bone Frenched Racks of Ready-to-Roast, Australian Grass-Fed Lamb (24-26 oz. total) with 8 oz. Herb Dijon Glaze and 16 oz. Red Wine Sauce.
  • Sides (heat and serve): 2 lbs. Scalloped Potatoes; 1.5 lbs. Brussels Sprouts with Green Beans, Maple Bacon, and Pecans; 1.5 lbs. Orange Butter Glazed Parsnips and Carrots.
  • Dessert: 8" Caramelized Apple Buckle with 16 oz. Blackberry Sauce.
  • Made in the USA.

Perishable items are shipped to you directly from our vendors. Therefore, if you need to cancel an order, we must receive the cancellation at least four days prior to your requested delivery date. We added all garnishes as inspiration for your own presentations.

Allergen Information: Contains dairy and nuts.

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