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Wasabi-Crusted Lamb With Shiraz

Chef André Rochat, André’s at the Monte Carlo, Las Vegas
Owen Dugan
Issue: May 31, 2011

André Rochat may come from classical French cuisine, but the 40 years he has spent cooking in Las Vegas have changed him. He has learned to "please a wide range of customers," and one way he does that is with dishes like this one he shares with Wine Spectator, wasabi-crusted Lamb With Shiraz,a veritable League of Nations on the plate. The idea, though, is fairly classical, with wasabi taking mustard's place on the lamb, and vegetables cooked in a broth with exotic aromatics to boost flavor.

For the full article, check out the new issue of Wine Spectator, on newsstands April 26, 2011.

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