Behind the Scenes with Chef Marc Collins: Spices

    When asked his favorite spice, Chef Marc Collins instinctively said granulated onion and granulated garlic. These are both the building blocks to great flavors, secretly hiding in the background and contribute to the success of a great dish. The onion and garlic are both wonderful flavor rounders. The bay leaf adds a earthy component. The onion and garlic, Rosemary Cornmeal  Crusted Lamb Loin 4 ea. Lamb Loin 1 cup   Corn Meal 8 ea.  Sprigs of Rosemary (8in. long) Salt And Pepper 1?2 lb. Pork Sausage 2 T. Flour 1 qt Heavy Cream 3 ea. Bay Leaf 1 Onion (Medium,Yellow Diced fine) 4 lg. Idaho Potatoes turned into Mashed Potatoes   Season the Lamb Loin. Strip the rosemary sprigs of their leaves and place them in a food processor along with the corn meal.   Blend on high until the rosemary is chopped up well enough.   Season the Lamb Loin with the salt and pepper, encrust with the cornmeal mixture and reserve. In a sauce pan cook the sausage till done. Add the onion and sauté it for about 3 minutes. Add 2 tablespoons of flour to this and cook over medium heat for about 2 minute stirring all the while or until nutty brown. Next add the Heavy Cream and the bay leaves. Stir well and allow this mixture to reduce until it reaches a sauce consistency. Once reached pull out the bay leaves and keep warm. Sauté the lamb loins in olive oil for about 3 to 5 minutes on each side over medium heat or until your desired doneness. Place about 3 oz. of the sausage gravy on to the center of a plate. Next add the mashed potatoes, your favorite vegetable and the sliced, cooked lamb atop those items. Serve immediately. 4 Servings

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