Cock 'n Bull Restaurant at Peddler's Village

Cock ‘n Bull Restaurant is the flagship dining destination of historic Peddler’s Village, a 42-acre property in Bucks County, Pennsylvania. Specializing in traditional American classics, the Cock ‘n Bull Restaurant offers delicious comfort foods like Chicken Pot Pie, Prime Rib and Beef Burgundy that are perfect for the holiday season. The menu has grown and evolved under Executive Chef Jack Connor to include dishes that appeal to a broader audience of all ages.

Cock ‘n Bull Restaurant Executive Chef Jack Connor at Peddler’s Village

Peddler’s Village is an historic landmark that has welcomed visitors with charming colonial-style buildings, award-winning gardens, distinctive shopping, dining, and lodging for more than 55 years. As one of the featured stops on every visitor’s list, Cock ‘n Bull Restaurant makes each meal a true experience, including special holiday events from Breakfast with Santa to Murder Mystery Dinners. Add to that the various festivals from April through December hosted by Peddler’s Village and you have the ultimate attraction from food to shopping to history in action.

Cock ‘n Bull Restaurant Executive Chef Jack Connor

Executive Chef Jack Connor began his career in a Philadelphia hotel where he met the corporate chef for Playboy who offered him the chance to do an apprenticeship. Chef Connor spent two years working in one of the main clubs before moving to Resorts Casino where he rose through the ranks to executive chef and fit in a stint as one of the opening chefs for the Atlantis Resort.

Following his time with Resorts, Chef Connor helped open Cafe Madison in Riverside, NJ where he was named 2011 Chef of the Year for South Jersey. Today, he leads the kitchen and the culinary experience at Cock ‘n Bull Restaurant.

“Pound for pound, I’ll tell you what, Rastelli has some of the best meats there are. The service is phenomenal and the pricing is great. Anything to do with meat, in this property, is Rastelli. I don’t buy from anybody else.”

Executive Chef Jack Connor

Throughout his career, Chef Connor has built a relationship with Rastelli Foods and the Rastelli family. Today, his menu features several Rastelli products, including short rib, burgers, brisket, filet mignon, bacon and more. Below he shares his recipe for New Zealand Rack of Lamb.

New Zealand Rack of Lamb with Gratin Potatoes, Grilled Asparagus and Lamb Jus Lié

8-bone New Zealand Lamb Rack
1 tsp Grain Mustard
1 Tbsp Fresh Rosemary
1 Tbsp Honey
5 Tbsp Lamb Demi or Brown Sauce
1 Sliced Potato (70 ct)
1 Cup Heavy Cream
1/2 Cup Cheese
1/4 Cup Parmesan Cheese
6 Asparagus Spears (per serving)
Salt and Pepper, to taste
2 Tbsp Chopped Garlic
1/4 Cup Olive Oil

Coat lamb rack with garlic and season with salt and pepper to taste. Grill rack on open flame for 2 to 3 minutes. Combine rosemary, honey and mustard and coat the rack of lamb with the mixture. Bake in oven for 10 to 15 min. at 425. Remove from oven and rest.

While lamb bakes and rests, warm heavy cream, cheese, salt and pepper in a heavy saucepan over medium heat. Stir often until cheese is melted. Combine cheese sauce with potatoes, add pepper and salt to taste. Bake in oven at 350 for 25 min until golden brown.

Chef Tip: Healthy grass-fed lamb has a gamier flavor favored by some diners while grain-fed lamb has a milder taste that other diners prefer. The less you cook it, the less gamey flavor.

While potatoes bake, place season asparagus with salt and pepper and grill for 2-3 min. Serve lamb, gratin potatoes and asparagus with lamb jus lié.