Home > Magazine Archives > May 31, 2011 Issue > Features
Wasabi-Crusted Lamb With Shiraz
Chef André Rochat, André’s at the Monte Carlo, Las Vegas
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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