Next week: Got a sweet tooth that can only be satisfied by chocolate? Learn how to quiet the craving with chocolate-making tips and recipes. Next week we take you behind the scenes for “Chocolat!,” a chocolatier event at the Green Ladle that benefits Lewiston Middle School activities.

Tips from The Sedgley Place

Choosing fresh herbs: Make sure they are a bright, rich green, and firm. Avoid limp or shriveled-looking stalks.

No demi-glaze? Use a good beef stock and heat over medium heat. Add a 1/2 cup of red wine and a couple pads of butter, cook long enough to burn alcohol off.

If you don’t have Grande Marnier on hand, use lemon or orange zest.

Letting lamb rest for a few minutes helps it retain the juices.

For egg dishes, strain eggs to remove any shells. 

I have tried lamb a number of times and my impression is always the same — I never like it. That changed once I had the rack of lamb at The Sedgley Place in Greene. Even more amazing than the taste, which was delicious, was the easy method used to prep and cook the meat.

Paul Levesque, co-owner and chef, and Andy Walton, chef, recently shared what makes their Herb Encrusted Rack of Lamb one of the restaurant’s most popular entrées. The right cut of hormone- and antibiotic-free lamb, unprocessed honey and fresh herbs. Yes, it’s that simple.

Levesque says they buy their lamb from Nezinscot Farm in Turner, and when they run out of their own herbs and honey, they buy from local, organic suppliers.

“I was never a big fan of lamb,” said Levesque. “The way we prepare it, I think there’s a difference in the taste; there’s no gamey taste.”

After Walton chopped the fresh herbs, he began searing the two racks of lamb in a pan with pure olive oil over high heat. Once all sides had what Walton said was a nice crust, he removed them and coated the racks with the Dijon honey that Levesque had prepared. The honey mixture has two purposes: It imparts flavor and also gives the herbs something to stick to. Walton placed the lamb racks in the herb mixture, thoroughly coating them, and then set them in a baking pan. He slid them into the oven to bake at 400 degrees until their internal temperature reached 130 degrees (or until they were medium rare).

Known for their five-course meals, Sedgley’s menu changes weekly. Every February they have a special — and very popular — five-course Valentine’s dinner; this year the rack of lamb is one of the entree choices for that dinner. Every other month they have wine tasting with a seven-course meal.

Levesque and his wife, Suzanne, bought the restaurant eight years ago. Both Suzanne and Walton have worked at Sedgley for 20 years. In addition to the restaurant, which is certified organic — the Levesques grow their own produce and have bee hives that produce much of the honey they use throughout a good part of the year.

Walton recommends serving the rack of lamb with chive and cheddar mashed potatoes and steamed veggies, with demi-glaze. And to top it all off?

Of the many desserts the restaurant serves, Creme Caramel is a favorite. Levesque worked quickly as he made the dish, offering tips to make the process easier. He measured out all ingredients beforehand, which provided him the freedom to move from the caramel mixture on the stove-top to the egg and cream mixture he was combining. Once the caramel mixture was a nice amber color, he poured equal amounts into pre-greased soup cups, then let them set while he strained the egg mixture. Straining, he said, ensures any egg shells are removed before baking. Slowly, he poured the filling over the caramel to just below the cups’ rims. Arranging the cups in a deep pan, he added water and placed in the oven to bake.

The Creme Caramel can be served alone, or dressed up with homemade whipped cream and raspberry sauce drizzled lightly on the top.

If you want to experience these and more with your sweetheart, call for your Valentine’s Day dinner reservation at 946-5990. The meal is traditionally sold out well before the day, so consider booking early.

Herb Encrusted Rack of Lamb

Serves 2

12 to 14 ounces French cut domestic or New Zealand lamb, free range if possible

1/4 cup fresh rosemary, finely chopped

1/4 cup fresh thyme, finely chopped

1/2 cup fresh parsley, finely chopped

Dijon mustard

Unprocessed honey

Chop fresh herbs, mix and set aside. Mix three parts Dijon mustard to one part honey; approximately 1/2 cup total. Heat some olive oil in a pan over high heat, and place the racks in to sear all sides. Remove them from the pan and baste with the Dijon-honey sauce, and coat with herbs. Place in a baking pan and bake at 400 degrees until the internal temperature reaches 130 degrees for medium-rare (approximately 20-30 minutes). Remove from oven and let rest for 3 to 4 minutes before cutting. Serve with a mushroom demi-glaze, herbed mashed potatoes and steamed vegetables.

Cremè Caramel

Serves 4

5 eggs

10 ounces half-and-half

1 cup sugar, divided in half

2 tablespoons Grand Marnier

1/8 teaspoon salt

1/2 teaspoon vanilla

dash of lemon juice

water

Caramel: Add 1/2 cup of sugar, dash of lemon juice and enough water to just cover sugar to a small sauce pan. Bring to a boil and continue to cook until the sugar has become amber in color. Immediately pour into well-greased, 8-ounce soup or dessert cups that are oven safe (thoroughly spray insides and rims of cups with cooking spray first). Let sit for a few minutes until sugar sets up.

Filling: Heat half-and-half to 110 degrees in a sauce pan. Mix all other ingredients in a bowl, then slowly add the warm half-and-half; strain mixture. Pour into cups. Cook in the oven at 350 degrees in a water bath until filling is set. (About 35 to 40 minutes.)

Gently loosen sides and turn cups upside down to remove. Serve with whipped cream and raspberry sauce.