• 2941 March Menu Madness

• Celebrate Easter at 2941 Restaurant (Sunday, April 4, 2010) - Make Your Reservation Today

• $20.10 Lunch Menu Available
for Private Dining in March

• Recipe of the Month:
Salt-Crusted Lamb Loin
with Artichoke Barigoule

• Prom & Graduation 2010

• Pastry Chef Anthony Chavez Celebrated Fat Tuesday with King Cake for Everyone!

• Announcing the new 2941 Wedding Brochure

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• 2941 Gift Certificates

Recipe of the Month:
By Chef Bertrand Chemel

Salt-Crusted Lamb Loin
With Artichoke Barigoule

Serves two

Salt-Crust Ingredients:

• 17 ounces flour
• 13.3 ounces coarse crystal salt
• 2 egg yolks
• 2 eggs
• 5 ounces water
• 2 springs of thyme
• 1 sprig of rosemary
• One beaten egg - set aside

Method:

• In a mixing bowl, combine the flour, salt, water, yolks and eggs together until a dough forms. (keep the one beaten egg set aside)
• Set aside for about 30 minutes, cover with a cloth.

Lamb Ingredients:

• 10 to 12 ounce lamb loin
• 1 teaspoon grapeseed oil
• ½ teaspoon ground coriander seed
• ¼ teaspoon ground cumin seed
• Pinch of chili flakes
• 2 pieces of all spice crunched

Method:

• Pre heat the oven to 375F
• Warm up a teaspoon of grape seed oil in a medium sauté pan at high heat.
• Pan sear the lamb loin on medium heat until a golden brown color (about three minutes on each side).
• Set the lamb aside on a cooling rack for 5 minutes.
• Rub lamb-seasoning spice on the lamb loin.
• Divide the salt crust dough in half and roll each piece into a rectangular shape ¼ inch thick. This will give you two equally sized pieces of dough.
• Place the thyme and rosemary in the center of one piece of dough.
• Place the lamb on top of the thyme and rosemary in the center of the dough.
• Cover the lamb with the other half of the salted dough.
• Pinch the two sides together.
• Brush the dough with the beaten egg.
• Place the lamb on a piece of parchment paper on a cooking rack and cook it for 10 minutes, (or until the temperature reaches 135º in center of the meat with a meat thermometer.
• After 10 minutes take the lamb out of the oven and set aside for 4 minutes to rest.
• Cut the top of the crust and serve the lamb with the Artichoke Barigule

Artichoke Barigoule Ingredients:

• 12 baby artichokes
• ½ teaspoon coriander seed
• ½ teaspoon fennel seed
• 2 stems of basil
• 4 stems of cilantro
• ½ cup dry sherry wine or ½ cup of white wine
• ½ cup vegetable stock or water
• Salt to taste
• One carrot cut into fine slices
• ¼ of a white onion cut into fine slices
• 3 tablespoons of olive oil ( arbequina olive oil )
• Pinch of chili flakes
• 1 sprig of thyme
• 1 bay leaf

Method:

• Peel off the first few layers of petals from the artichokes and cut the top off just above the bottom of the choke
• With a paring knife, trim the remaining petals until you reach the heart then trim the stem.
• In a shallow 12-inch sauté pot, warm up the olive oil, sweat the carrot, onion and artichokes for about four minutes, add the spices and herbs, than deglaze with the wine and stock, bring to a simmer and cover.
• Cook until tender.

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2941 Restaurant features waterfalls, Koi ponds and gorgeous landscaping - the perfect place for beautiful prom pictures and great memories.

It is not too early to make reservations for prom or graduation. Have the celebration of a lifetime at 2941 Restaurant. Call our private dining team to discuss the perfect Graduation or Prom fête!

For Graduation or Prom Private Dining Events please contact:
Michelle Marquez or Erika Mayen
Telephone: 703-270-1511
Email: privatedining@2941.com

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