Carré d’agneau rôtie en cocotte, choux vert frisé farci aux champignons des bois et châtaignes, jus court au thym frais

The rack of lamb is roasted in a cocotte and served with curly green cabbage stuffed with mushrooms and chestnuts. The Mammoth Club host, who does not normally order lamb, called it absolutely phenomenal: incredibly tender with a deep, rich flavor, the cabbage adding a touch of bitterness against the richness, the mushrooms some earthiness and the thyme an herby layer. He said he was blown away.