AGNEAU A LA SAUCE VIERGE
Makes 1 serving

David Schofner is equally at home cooking in the kitchen of a fine restaurant, playing with his 5-year-old daughter or attending a psychobilly event. His versatility and ability to move fluidly between different environments has come in handy during his illustrious career as a chef. He’s worked in numerous Orange County landmark locations, including Troquet and Red Pearl. He also worked at Opah in Tustin, Chat Noir in Costa Mesa and the legendary Roosevelt Hotel in Hollywood before taking on the role of executive chef at French 75. Schofner’s classical French training and contemporary cooking style are harmonious with the philosophies of French 75. He is dedicated to the idea of letting the freshest and highest-quality ingredients speak for themselves, and his enthusiasm and attention to detail are evident in every plate that leaves his kitchen. “I have a passion for making people happy through food,” he says. “It is the only thing that I have ever wanted to do. When guests enjoy my prix-fixe menus, my goal is to have them say that was the best dining experience they have ever had.” And the recipe you see here is just one example of his culinary talent.  culinaryadventures.com


INGREDIENTS
6     oz. prime Colorado lamb, frenched
2     oz. roasted Chantrelle mushrooms
2     oz. parsnip puree (see instructions below)
1     oz. Sauce Vierge

PREPARATION
Season the lamb with salt and pepper, and grill the meat to medium rare. Toss the Chantrelle mushrooms with garlic, shallots, thyme and olive oil to taste. Roast the mushrooms in a preheated oven at 350 degrees.
   
To make the parsnip purée, boil parsnips in heavy cream, Pellagra butter, roasted garlic, salt and white pepper. When the parsnips are tender, strain them, and reserve the cream and butter mixture. In a blender, purée the parsnips and garlic, adding the cream and butter mixture as needed. Season to taste.
   
For the Sauce Vierge, combine equal parts of tomato concasse, chopped kalamata olives, capers and brunoise red onions. Add Alberquina olive oil and chopped parsley.
   
To serve, spoon the Sauce Vierge onto a plate and place the lamb on top with the Chantrelle mushrooms. Drizzle the parsnip purée on top. Garnish with fried parsnips and a balsamic reduction.