This dish was created bty Executive Chef Gary Roth, Los Altos Country Club, Los Altos, CA.The Los Altos Golf and Country Club is a private, member-owned club which exists to provide a quality, family oriented environment for the recreation, relaxation, and social interaction of our members, their families and guests. One of the highlights of the membership experience at the Los Altos Golf and Country Club is quite simply the food. Complementing the exquisite cuisine is an astounding array of artisan wines from some of the world’s most celebrated wine regions carefully chosen by Master Sommelier Randall Bertao.

Made with:

Lundberg Coriander Basmati Rice

Serves: 4

2 Large Colorado Lamb Loins (trimmed of most fat and tied)
1 tbls. Cumin (toasted)
1 tbls. Coriander (toasted)
TT Salt & Pepper
1 tbls. Clarifled Butter
1 tbls. Truffle Oil
1 cup Fava Beans (blanched and peeled out of shell)
3 large Atrichoke Hearts (cut in 8 wedges)
1 cup Cilantro Leaves and Flowers for garnish
2 cups Rice
1/2 cup Butter
1 Bay Leaf
3 ea. Galic Cloves
2 Sticks Cinnamon
1/8 tspn. Cardamom Seeds
1 Yellow Onion (flnely diced)
1 Lemon Grass Stalk (crushed slightly but left whole) or (2 Kafflr Lime Leaves)
3 cups Chicken Stock or Water
TT Salt & Pappor
1 1/2 cup Veal Stock
1 Leek (chopped and washed)
1 Carrot (roughly chopped)

Procedure for Lamb:
Trim lamb loins. Roast bones and lean trimmings. Toast cumin and coriander. Grind in spice mill. Reserve half a teaspoon for basmati rice mix. Tie loins and roll in spices. Season, brown in clarified butter and roast in oven till medium rare. Roast for 10-15 minutes.

Procedure for Sauce:
Saute leeks and carrots until browned. Add bones and trimmings. Add veal stock. Simmer 20 minutes. Skim, strain and season. Thicken if necessary.

Procedure for Basmati Rice:
In a 1 1/2 quart pot, melt butter and simmer with whole spices & lemon grass for 3 minutes and add onions. Include the half teaspoon of corander and cumin that you have set aside. Cook until translucent Add rice and cook 3 minutes. Add 2 cups chicken stock, salt, pepper and simmer with cover for 15 minutes. Puree 3/4 cup of cilantro leaves with 1 cup chicken stock in blender until finely chopped. Add to rice and continue cooking 5 minutes until liquid is absorbed. Take off heat and rest for 10 minutes. Fluff with fork .

Procedure for Garnish:
Trim artichokes down to hearts. Cook until tender in salted lemon water. Cool slightly, cut in half and clean out choke with a spoon. Cut in wedges and toss in truffle oil with fava beans.

To Plate:
1. Pack rice in pyramid mold and unmold on center of plate. Slice 4 pieces of loin and lay up against sides of pyramid.

2. Spoon sauce around plate. Spoon artichokes and fava beans over sauce. Garnish with cilantro leaves and flowers.