Osso Buco Milanese

FW FAV

Osso Buco is a another client favorite. We’ve had many requests for these tender veal shanks simmered in a heady tomato sauce; a restaurant classic.

Veal Saltimbocca

LC

Succulent veal scaloppini is best served by the classic treatment of saltimbocca.  Paired with Prosciutto and sage, the veal is lightly sautéed in olive oil and butter, then finished with a satiny Marsala sauce.  This is best when served with fresh fettuccini.

Irish Stew

FW

A stick-to-your ribs kind of dish, this stew is loaded with tender lamb chunks, onions, carrots and potatoes.  As in a traditional preparation, a little barley is added to keep the stew thick and creamy.

Moroccan Slow Cooked Lamb

FW

Classic Moroccan spices (cumin, coriander, fennel and more) permeate the lamb in this slowly braised dish. Dried apricots and chickpeas lend a distinct flavor and give body to the stew. This can be eaten alone or is terrific over couscous or egg noodles.

Minted Lamb Patties

LC FW

Succulently seasoned, fresh mint and mango chutney are  wonderful accompaniments to lamb.  These patties can be left for you to grill or broil fresh, and freeze beautifully. 

Greek Spiced Lamb Meatballs in Tomato Sauce

FAV

We like to spice up fresh tomato sauce to produce a rich gravy for simmering these fragrant lamb meatballs. We'll garnish them with feta and find they're great when served with a Greek salad and rice or pita bread.

Pan-Roasted Lamb Curry

LC FW

In this curry, the meat is stirred and roasted until well-browned.  We like using boneless lamb, which makes it easier to eat. Beef or pork could also be substituted.

Middle Eastern Spice-Crusted Lamb with Rhubarb Chutney

LC

This succulent roast gets its piquant taste from traditional Middle Eastern spices.  It’s served with a Rhubarb Chutney to bring out the flavors.

Lemon and Oregano Lamb Chops

LC FAV

Juicy lamb chops take a trip to the Middle East with a zesty herb-and-lemon rub and a tangy cucumber-tahini sauce. These are taste best if we leave them for you to cook fresh.

Apricot Lamb Chops

FAV

Lamb pairs well with the Moroccan flavors of cinnamon and apricot. Pork chops may be substituted for lamb with equally scrumptious results. We like this dish served with couscous.

Lamb Chops with Garam Masala

LC FW

Garam Masala is an Indian spice blend, with pepper, cinnamon, cardamom, cumin, coriander and cloves (we think those are all the ‘C’ spices!).  It’s a great seasoning for lamb; not too spicy and not too mild.  Sprinkled over lean chops, try lamb for a change of pace. 

Sesame Lamb Chops with Honey-Raisin Sauce

FW

Seared lamb chops are a warming dinner on a frosty winter night.  Served with toasted sesame seeds and a fragrant honey-raisin sauce, they’re great with hot couscous.

Grilled Lamb Chops

FAV

Marinated in a mint sauce, lamb chops hot off the grill are a refreshing addition to our summer menu. We’ll leave these for you to grill fresh.

Peach Spiced Lamb Chops

FW

Sometimes, fresh is best.  For this dish, we’ll provide you with tender lamb chops (you can also ask for pork), a flavorful spice rub and a pleasing peach topping.  You can grill or broil these chops yourself and have the start of a great meal on the table in about 15 minutes.  And, everything freezes beautifully.