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Steal this all-in-one lamb recipe from Colorado

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.THIS WEEK: Colorado Rack of Lamb, Loin and Braised Lamb Shank from Flagstaff House Restaurant in Boulder, Colo.For this recipe, we've gone to Colorado to
/ Source: TODAY

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.

THIS WEEK: Colorado Rack of Lamb, Loin and Braised Lamb Shank from Flagstaff House Restaurant in Boulder, Colo.

For this recipe, we've gone to Colorado to “steal” you a recipe that complements one of their more famous exports: lamb. This three-lamb dish by chef Mark Monette of Flagstaff House Restaurant gives those lamb lovers out there the rack, loin and shank all on one plate. For those who don't want to chow down on that much meat, the recipe is separated into three easy parts so you can make just the part you like more. No access to Colorado lamb? Don't fret! Lamb from elsewhere will do. For a better mouthful, look for a smaller rack, since the younger the lamb is the tenderer it is.

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1PfalsefalseAbout the chef: Executive chef and partner Mark Monette literally grew up in the restaurant business. His parents started out in the restaurant industry long before Monette was born, and he was only 10 when his dad, Don Monette, founded the Flagstaff House Restaurant in Boulder, Colo. By age 14, Monette was bussing tables.

Monette's love of cooking and passion for fine cuisine took him to several four star restaurants in New York City and to various Michelin three star restaurants in France and the Orient to work with master chefs. Monette returned home in 1985 to become executive chef of the Flagstaff House and has been responsible for the restaurant's culinary delights ever since. His unique style of cooking incorporates French American cuisine with Asian accents.

Monette's menu changes daily to take advantage of the freshest seasonal ingredients, including fresh fish flown in daily, locally grown organic products, and herbs from his own organic garden. Mark also offers many of his signature products online.

Colorado Rack of Lamb, Loin and Braised Lamb Shank is served at Flagstaff House Restaurant for $44 (includes Colorado Rack of Lamb, Loin, Braised Lamb Shank, Italian heirloom polenta, ratatouille vegetables, goat cheese and lamb jus). This recipe is for a serving size of two.

Colorado Rack of Lamb, Loin and Braised Lamb Shank

Mark Monette of Flagstaff House Restaurant in Boulder, Colo.

Flagstaff House Restaurant

1138 Flagstaff Road

Boulder, Colorado 80302

303-442-4640

www.flagstaffhouse.com

Want to nominate your favorite restaurant dish for a "Steal This Recipe" feature? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.