With sunshine and temps around 50, March has tiptoed in, turning the proverbial saying on its head. Tomorrow, a one-day return to the freezer, then back to more moderate weather over the weekend. And so it will go through a month that generally has its ups and downs. There have been some historic snowstorms in March, but the good news is that the snow doesn’t hang around very long as it does during January and February. In a little over a week, we’ll be springing our clocks forward one hour, and not long after that, the vernal equinox will be upon us. Warmer weather can’t happen soon enough for me!
Lamb is one of my favorite foods. I frequently cook it at home. In restaurants, when I peruse the menu and see lamb listed as a main course, I’ll invariably order it – unless duck is also listed, in which case, I face a conundrum since that’s my other most favorite main course food. Then, it usually comes down to which accompaniments appeal the most.
From January 2010 to the present, I’ve chosen lamb as a main course fourteen times* in New York restaurants and twice in New Jersey. Six were chops.
Ai Fiori: Rack of Lamb Crepinette with Swiss Chard Crochetta, Sariette
Tulsi: Hemant’s Tandoor-Grilled Lamb Chops with South Indian Potatoes, and Apple Chutney
Ciano: Lamb Chops with With Lamb Belly, Caramelized Fennel, Apple and Swiss Chard with Winter Savory
Maialino: Costolette allo Scottadito – Lamb Chops & Red Onion Agrodolce
Cercle Rouge: Carré d’Agneau – Rack of Lamb Crusted with Mustard Rosemary Bread Crumbs Chickpea Fritters and Gratin of Vegetables
Kuzu Mediterranean Grill: Grilled Lamb Chops
Cafe Boulud: Vadouvan Marinated Lamb Rack with Eggplant, Kataifi-Wrapped Shoulder, Grilled Haloumi Cheese, Natural Jus
Allegretti: Grilled Lamb Chops, Ragoût of Sweet Peppers, Tapenade, Socca Niçoise
SD26: Rack of Lamb, Spring Peas and Roasted Tomato
La Mangeoire: Grilled Colorado Lamb Chops with Onion, Zucchini, Tomato & Eggplant Gratin and Lamb Jus
The rest were different types of lamb.
Eleven Madison Park: Lamb Roasted with Vadouvan, Lady Apples and Puntarella (on the tasting menu)
Eleven Madison Park: Colorado Lamb Herb Roasted with Sucrine Lettuce, Garden Peas and Oregon Morels (on lunch Gourmand menu)
Adour: Roasted Lamb
SHO Shaun Hergatt: Colorado Lamb, Sous Vide Lamb Belly, Fermented Garlic, Riberry Jus
The Modern Dining Room: Spring Lamb with Fava Beans, Radishes and Goat Ricotta
Masala Kitchen: Lamb Sheekh Kabab
Happily, not a dud among them. And with the coming of spring, there’s bound to be spring lamb on restaurant menus. Yes!
*ETA: I discovered two more lamb dishes after I first posted. I’ve added the photos and adjusted the numbers accordingly.
*Edited again: Found three more in the chops category. Numbers adjusted again.