2 tablespoons unsalted butter
1 pound wild mushrooms, stems removed and finely chopped
2 tablespoons minced shallots
1/4 cup Marsala wine
1 teaspoon minced garlic
1 1/4 cups (5 ounces) Wisconsin Italian-style semi-soft cheese (Beer Kaese or Brick) with
sun-dried tomatoes and basil, sliced
2 tablespoons grated Wisconsin Parmesan cheese
Salt and white pepper
Lamb and Basting Sauce:
2 racks Wisconsin Spring lamb
1/3 cup coarse ground Dijon mustard
2 tablespoons maple syrup
2 tablespoons white wine
2 tablespoons olive oil
1/2 cup chopped Italian parsley
1/2 cup chopped sweet basil
1/4 cup chopped fresh mint leaves
2 teaspoons chopped fresh rosemary
2 teaspoons fresh thyme leaves
2 medium sweet potatoes
2 medium Idaho potatoes
Dash ground cinnamon
Dash ground nutmeg
Dash ground allspice
Salt and pepper
1/4 cup unsalted butter
Accompaniments and Garnishments:
1 cup (4 ounces) Wisconsin Aged Full Cream Baby Swiss cheese, shredded
2/3 cup (2 ounces) Wisconsin Young Asiago cheese, shredded
2 cups (8 ounces) Wisconsin Beer Kaese or Brick cheese, shredded
32 Nasturtium blossoms
1 teaspoon freshly ground black pepper
1/3 cup olive oil (light)
1 pound French Haricot Beans (baby beans)
Warm Tomato Butter Sauce:
1/4 cup chopped shallots
1 teaspoon minced garlic
1 cup clarified butter
6 egg yolks
2 tablespoons red wine
2 teaspoons red wine vinegar
1 cup finely chopped peeled and seeded Italian plum tomatoes
Salt and white pepper, to taste
Dash cayenne pepper
Mushroom-Cheese Filling: Sauté mushrooms and shallots in butter. Deglaze pan with Marsala wine and reduce liquid to 1 tablespoon. Add garlic and cool. Add cheeses and seasoning. Set aside.
Lamb and Basting: Bone lamb and remove excess fat and silver skin. Jellyroll cut lamb by carefully making 1/2 inch deep cuts down lamb loin. Pound boned meet between plastic wrap to ensure even thickness. Spread Mushroom-Cheese Filling evenly over rack. Roll up, jelly-roll style, and tie with butcher's string. Roast at 400° F, 1 1/4 hour or until an internal temperature of 120° F is reached.
Prepare basting by combining mustard, maple syrup, wine and olive oil. Baste frequently as the lamb roasts. When roast is done, remove from oven and let rest 15 minutes. While meat is roasting, prepare steps 3 through 8.
Herb Mixture: Chop fresh herbs and combine. If fresh herbs are not available, use dry but only 1/3 of the recommended quantities. Allow dried herbs to "bloom" or freshen in white wine.
Stuffed Nasturtiums: Combine Asiago, Swiss and Beer Kaese cheeses. Stir in 2 tablespoon Herbal Mixture and freshly ground pepper. Let set over night or at least 1 hour before serving. Carefully stuff mixture into Nasturtium blossoms. Place stuffed blossoms on a baking sheet and brush lightly with olive oil. Set aside.
Sweet Potato Pancakes: To prepare, peel and shred potatoes. Combine with cinnamon, nutmeg and allspice. Using a heaping 1/4 cup for each pancake, place potato mixture on a preheated buttered griddle. Flatten each mound with the back of a spoon. Cook until pancakes are golden and tender. Repeat until all pancakes are cooked. Set aside to cool. Reheat just before serving.
Clean and pare French Haricot beans; steam or poach to al dente (crisp). Cool and set aside.
Warm Tomato Butter Sauce: Sauté shallots and garlic in 2 tablespoons of the clarified butter. Set aside. Over a double boiler, whisk egg yolks and remaining butter until a simple hollandaise is achieved. Season with wine, vinegar, salt and pepper. Fold in tomato, shallot-garlic mixture and any pan drippings from the lamb. Hold over double boiler until serving being careful not to overheat or hold too long.
Last Minute Details: Warm pancakes in 400° F oven. Grill or broil Stuffed Nasturtium blossoms until cheese melts and edges turn brown. Remove butcher's string from lamb. Roll lamb in Herb Mixture. Slice loin into 12 slices per loin. Dip beans in boiling water.
To Assemble Plate:
On a warmed plate, arrange potato pancakes in center with three slices lamb on top of pancakes. Off the lamb make three neat piles of beans and between bean piles place Nasturtium blossoms, reserving one to place on top of lamb. Lace Tomato Butter Sauce in a ribbon over beans and blossoms, sprinkle with remaining Herb Mixture. Serve immediately.