In Like a Lamb…

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

Hemant's Tandoor-Grilled Lamb Chops

Ciano: Lamb Chops with With Lamb Belly, Caramelized Fennel, Apple and Swiss Chard with Winter Savory

Lamb Chops

Maialino: Costolette allo Scottadito – Lamb Chops & Red Onion Agrodolce

Costolette allo Scottadito

Cercle Rouge: Carré d’Agneau – Rack of Lamb Crusted with Mustard Rosemary Bread Crumbs Chickpea Fritters and Gratin of Vegetables

Carré d'Agneau

Kuzu Mediterranean Grill: Grilled Lamb Chops

Grilled Lamb Chops

Cafe Boulud: Vadouvan Marinated Lamb Rack with Eggplant, Kataifi-Wrapped Shoulder, Grilled Haloumi Cheese, Natural Jus

Vadouvan Marinated Lamb Rack

Allegretti: Grilled Lamb Chops, Ragoût of Sweet Peppers, Tapenade, Socca Niçoise

Grilled Lamb Chops

SD26: Rack of Lamb, Spring Peas and Roasted Tomato

Rack of Lamb

La Mangeoire: Grilled Colorado Lamb Chops with Onion, Zucchini, Tomato & Eggplant Gratin and Lamb Jus

Grilled Colorado Lamb Chops

The rest were different types of lamb.

Eleven Madison Park: Lamb Roasted with Vadouvan, Lady Apples and Puntarella (on the tasting menu)

5th Course

Eleven Madison Park: Colorado Lamb Herb Roasted with Sucrine Lettuce, Garden Peas and Oregon Morels (on lunch Gourmand menu)

4th Course:  Colorado Lamb

Adour: Roasted Lamb

Roasted Lamb

SHO Shaun Hergatt: Colorado Lamb, Sous Vide Lamb Belly, Fermented Garlic, Riberry Jus

Colorado Lamb

The Modern Dining Room: Spring Lamb with Fava Beans, Radishes and Goat Ricotta

Spring Lamb

Masala Kitchen: Lamb Sheekh Kabab

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.


One Response to “In Like a Lamb…”

  1. Eileen Says:

    WOW! Picture after picture, they all look delicious! Thanks for putting them all up!

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