Menu Timeline

Up to three days ahead:

• Make the vegetable broth for the carrot soup. Refrigerate or freeze until ready to use.

The day before:

• Make the carrot soup and refrigerate until ready to serve.

In the morning:

• Bake the chocolate biscuits.
• Slice the strawberries and refrigerate, but do not combine with the sugar.
• Make the tarragon mayonnaise and refrigerate, covered.

One hour ahead:

• Sear and crust the racks of lamb.
• Blanch the asparagus.
• Prep the potatoes and begin braising them.
• Remove the mayonnaise from the refrigerator and let it come to room temperature

30 minutes ahead:

• Heat the grill for the asparagus.
• Put the racks of lamb in the oven to roast.
• Gently reheat the soup.
• Dice the apple garnish for the soup and toss with lemon juice.
• Toss the asparagus with olive oil and salt.

Just before dinner:

• Pull lamb out of the oven and let rest for 5 minutes.
• Grill the asparagus.
• Combine the strawberries with the sugar and let sit at room temperature.

Before dessert:

• Reheat the biscuits in a 200 degree oven.
• Whip the cream.
• Assemble the shortcakes.