1 large leek, trimmed and cleaned
2 tablespoons butter
Zest of 1/2 lemon
Salt and pepper
2 cups chicken stock
1 to 2 tablespoons butter
1 small rack of lamb, halved (about 3 bones each), Frenched
1 large clove garlic, grated or minced
1/4 cup fine breadcrumbs
1/4 cup panko breadcrumbs
1 to 2 sprigs rosemary, leaves finely chopped
1 tablespoon olive oil
1 tablespoon Dijon mustard
3/4 cup white wine
1/4 cup white wine vinegar
Juice of 1/2 lemon (about 1 tablespoon)
1 small shallot, finely diced
1 stick (8 tablespoons) cold butter, cut into chunks
Salt and white pepper
1 tablespoon heavy cream
1 tablespoon chopped fresh tarragon
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