Chef Lanny Brasher of the Monmouth Plantation restaurant describes his cuisine as "Southern French" meaning French techniques with Southern attitude and a little Creole thrown in for good measure.

Natchez-born Lanny Brasher grew up around great food and readily admits that his mother is a better cook than he. I met Chef Lanny in July 2007 when I stayed at the stunning Monmouth Plantation, a member of Small Luxury Hotels of the World, in Natchez, Mississippi, and had dinner at the antebellum mansion restaurant, where among the many things that we discussed was how he decided to become a chef. It seems that it all started when he was 13 years old and his mother had him help her stuff crayfish heads with crayfish meat and roe and baked them in the oven to create crayfish bisque. He remembers that there was something special about that day, and how wonderful the food tasted, and that from that memorable moment he was hooked on cooking. By the time he was around 15 or 16 years old he would cook for his family to surprise his parents when they came home from work.

Working at Monmouth Plantation for the past 13 years, Chef Lanny said that he took what he learned from the past chefs at the restaurant to help create his own style. He said that Chef Juanita taught him how to cook soul food and about seasoning, and Cordon Bleu chefs Regina and Roland, taught him French techniques. Current trends at the restaurant are towards healthy and organic food.

When asked which chefs he would like to cook with if he was to create a Chef Dream Team for a special dinner, he replied "Thomas Keller, Molto Mario Batali, Craig Picola, and my mother." When not in the kitchen dreaming up new recipes or entertaining and cooking for his friends at home, Chef Lanny likes to go fishing, and watch football as he is an avid Saints and LSU fan.

Chef Lanny generously shares his recipe for Roasted Lamb in Tomato Crust with Mint Pecan Pesto and Fennel Broth.

Roasted Lamb in Tomato Crust with Mint Pecan Pesto and Fennel Broth

Ingredients for the Lamb: 

Ingredients for the Pesto:

Ingredients for the Broth:

Preparation of the lamb: Place egg whites in bowl and beat until slightly frothy.  Place lamb in egg whites and coat very well.  Remove from the pan with egg whites and allow the lamb to dry and become tacky.  Meanwhile take tomato seeds and place on sheet pan.  Toast at 375° F (191° C) for about 5-6 minutes or until golden brown.  Remove from oven and allow to cool.  Take the seeds and roll the lamb in them to coat and set aside until ready to cook.

Preparation of the Pesto: Place pecans in food processor and process on high until smooth; add garlic, cheese, basil and mint leaves.  Slowly, drizzle oil into mixture until creamy texture is obtained.  Remove and place in cooler.

Preparation of the broth: In saucepan, heat oil over high heat.  Place chicken in pot and brown.  Add fennel, onion, and seeds, add 2 cups water and bring to boil, reduce heat and simmer for 30 minutes or until the meat begins to fall off of the chicken.  Now break the egg into broth and add the shell, and barely simmer for about 10 minutes.  First strain liquid through a fine mesh screen, then through a coffee filter.  Place lamb in 450° F (232° C) oven, cook to desired doneness.  Tomato seeds should be crisp.  Cut into chops, top with pesto, and ladle some of the fennel broth around the chop.  Sprinkle parsley over and around the lamb.

The restaurant at Monmouth Plantation is open for dinner for guests as well as for the public. Dinner reservations are required.

Read about Natchez, Mississippi in the Destinations section.

Read other articles on Monmouth Plantation in the Hotels and Resorts and Restaurants sections.

Monmouth Plantation
36 Melrose Avenue at the John Quitman Parkway
Natchez, Mississippi 39120
United States
Telephone:      +1-601-442-5852
Toll Free:         +1-800-828-4531
Fax:                   +1-601-446-7762
Email:               This e-mail address is being protected from spam bots, you need JavaScript enabled to view it   
www.MonmouthPlantation.com   

© August 2007. Luxury Experience. www.LuxuryExperience.com All rights reserved.