We finished off the chicken in caul fat today, first in the saute pan and next in the oven. When it came out it was beautiful. It was plated with tourned potatoes and browned butter and a great reduction of veal stock and port-I think the sauces really make these stand out dishes.
The second dish was a rack of lamb that we seared in a saute pan and then covered in mustard and a panko crust with rosemary, parsley, oregano and mint. The lamb was finished in the oven and had a burgundy sauce with it. It was served on garlic mashed potatoes and spinach. It was a beautiful dish when I was done with it...and to think it only took about 40 minutes to make!