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ERNST PETERS | The Ledger |
| Rosemary Cabernet Rack Of Lamb with Roasted Red Pepper Mashed Potatoes |
When it comes to lamb, I usually tell the server I want it cooked as the chef thinks it's best. Chef Riccardo Ciabatti of the Red Rose Dining Room in Plant City thinks his is best red in the center. And, not surprising, he's right. The four-bone rack is cooked as one piece and divided for presentation with a sprig of rosemary. This had the texture of well-aged beef topped by a densely flavored Rosemary Cabernet Jus. $28.
Red Rose Dining Room, 2011 N. Wheeler St., Plant City. 813-752-3141
Trent Rowe can be reached at trent.rowe@theledger.com or 802-7501.