March is the month for lamb—especially the delectable variety served at Monte Carlo in the Grand Kempinski Hotel Dallas. With a solarium, pale peach walls, and trees and potted palms scattered throughout, this light and airy place captures the ambience of restaurants in Italy and the South of France. The mastermind behind Monte Carlo and this meltingly succulent rack of lamb is chef Pascal Lallemand, who learned his trade in Le Touquet, France.

Laced with Dijon mustard, fresh herbs, and pistachios and teamed with savory hotcakes made with fresh corn, this tender lamb is a roaring success.


4 racks of lamb (6–8 chops per rack), cleaned and trimmed
Salt and pepper to taste
2 tablespoons olive oil
4 tablespoons Dijon mustard
1/4 cup each chopped fresh thyme, oregano, rosemary, and parsley
1/2 cup chopped roasted pistachios

Preheat oven to 375 degrees. Season racks of lamb with salt and pepper and sauté in olive oil on both sides, searing meat. Roast for 15 minutes in shallow pan. Remove racks and coat with mustard. Dip in mixture of herbs and pistachios. Put back in oven for 10 more minutes (for medium rare). Slice into chops and serve with sauce and corn cakes (see recipes, below). Serves 8.


8 cloves garlic
2 sprigs fresh rosemary
2 tablespoons olive oil
2 cups dry white wine
2 cups demiglace
Salt and pepper to taste
2 tablespoons butter

Sauté whole garlic cloves with rosemary in olive oil for about 2 minutes, then roast in oven until golden brown. Return to stove top, add wine, and simmer until reduced by half. Add demiglace (prepare according to French cookbook instructions, e.g., Julia Child’s, or substitute packaged brown sauce mix, such as Knorr’s). Bring to a boil and season with salt and pepper. When slightly thickened, remove from heat. Remove garlic cloves and rosemary, and stir in butter just before serving.

Serve with Monte Carlo’s Corn Cakes made with fresh corn.

Fresh Corn Corncakes

6 ears of corn
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
2 tablespoons finely chopped parsley
2 tablespoons finely chopped green onion
Salt and pepper to taste
2 cups pancake batter, prepared according to package instructions
4 tablespoons butter

Slice off corn kernels and sauté until golden brown. In bowl, mix with peppers, parsley, onion, salt, and pepper. Stir in just enough pancake batter to coat ingredients (use as little as possible). Cook cakes over low to medium heat in butter on both sides, as you would regular pancakes.