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.

Recipes from the Grand Kempinski Hotel, Dallas
Rack of Lamb Italo-Francese Recipe
Savory hotcakes made with fresh corn. Recipe