So - I'm still at Ian's, having today been in the   
   Xaintrie, a somewhat wild and woolly part of the   
   world where a hundred years ago there were in fact   
   not roads at all.   
      
   Ian tells me that he once knew a woman who had to   
   walk 20 km on a path to get to the county seat   
   Tulle to get the marketing done or to visit her   
   mother, and this was in relative civilization.   
      
   Lilli and I are having a terrific time, heading   
   to Bergerac tomorrow - home of sweet white wine   
   and Cyrano via Sarlat, home of foie gras, truffles,   
   and potatoes cooked in goose fat (or duck fat).   
      
   As Ian says, life is very hard, isn't it.   
      
   I trust that everyone's been behaving him/herself.   
   Hard to tell when our feed has busted itself.   
      
   Pesto-crusted lamb chops   
   cat: main, hotel   
   Serves: 4   
      
   2 lamb racks (about 16 chops)   
   - boned, frenched and outer fat removed   
   2 c basil leaves   
   5 garlic cloves   
   1/4 c pine nuts, lightly toasted   
   1/2 c extra virgin olive oil   
   1 pn chili flakes   
   1 1/2 c panko bread crumbs   
   2 Tb olive oil blend   
   Salt and pepper to taste   
      
   Preheat oven to 425F. For pesto, in a blender on medium,   
   pulse garlic, pine nuts, extra virgin olive oil, and chili   
   flakes until roughly chopped. Add all basil leaves and   
   blend until slightly coarse. Remove half of mix and set   
   aside. Blend remaining pesto until very smooth. In a   
   bowl, mix smooth pesto with bread crumbs and set aside.   
   In a saute pan, heat oil over high heat. Season lamb with   
   salt and pepper. Sear lamb racks on both sides until   
   golden brown and place in oven to desired doneness,   
   about 10 min for medium rare. Remove from pan and place   
   on a baking sheet. Let rest for 5 min. Brush lamb with   
   chunky pesto, then pack with pesto bread crumbs, lightly   
   pressing crumbs into pesto. Return to oven for 4 min.   
   Remove from oven. Let rest again for 5 min. Cut racks   
   into individual chops and serve four per guest with   
   your choice of accompaniments.   
      
   David Robins, Wolfgang Puck Fine Dining Group   
      
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