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18 Reasons: Spring is for Lamb Lovers

April 7 @ 6:00 pm - 9:30 pm
Sliced lamb with grilled vegetables and green sauce is featured on a promotional graphic for a cooking class titled "Spring is for Lamb Lovers" on April 7, 6-9:30 PM.

Spring is the quintessential time of year for eating lamb. Chef Gracie spent many years working as a butcher, giving her a unique perspective on how to treat each part of the lamb to best showcase its delicious flavors and textures. This menu is both an ode to lamb and an ode to the springtime. We’ll cover a multitude of techniques, from dicing lean leg of lamb and mixing it tenderly with preserved lemon and olives for a tartare to tucking well seasoned ground meat into toothsome pelmeni dough. You’ll leave with an array of new exciting recipes and a belly full of lamb!

MENU

Lamb tartare with Blistered Ramps, Preserved Lemon, Castelvetrano Olives and Mint

Ground Lamb Pelmeni in a Lamb Bone and Herb Broth

Dry Rubbed and Seared Lamb Chops with Spring Herb Yogurt Sauce and Seared Apricots

Spring Herb Tabouleh with Meyer Lemon, Fava Beans and Peas

Details

  • Date: April 7
  • Time:
    6:00 pm - 9:30 pm

Venue

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