Preparing a rack-of-lamb dinner for two, from ACF’s 2008 Educator of the Year

By Wilfred Beriau, CEC, CCE, AAC

Center-of-the-plate proteins, including American lamb, are the focus of this lesson plan for freshman in the Associate of Applied Science degree program at Southern Maine Community College in South Portland. The course, of which this lesson is a part, addresses the basic fabrication of meat, fish and poultry; stocks; the five major sauces; derivative sauces; coulis, jus lié, and reductions. The class covers moist and dry methods of cooking that demonstrate appropriate cooking methods for a wide array of products.

A key component of this lesson plan involves the preparation and presentation of a NAMP/#204A domestic rack of lamb with accompaniments of a starch, a vegetable, jus lié and herb garnish.