Dairyland Spring Lamb

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Wisconsin Cheese


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Mushroom-Cheese filling:

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

Dash nutmeg

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

Herbal Mixture:

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

Sweet Potatoes:

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 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

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