March 28, 2013
With Easter just a hop and skip away, it’s always the same traditional dishes appearing on the menu: ham or lamb. And while the debate over which protein to serve has been around since the holiday itself, we have to say we lean towards lamb as the centerpiece due to its versatility.
We found the following twists on the classic lamb dish to impress your guests on Easter:
Food & Wine Magazine People’s Choice Best New Chef nominee, Mat Clouser is serving a sweet tamarind and sumac lacquered Australian lamb rib dish this spring at his restaurant, Swift’s Attic in Austin, TX.
Péché is serving roasted lamb chops with saffron mashed potatoes and braised greens. The prohibition era bar, located in downtown Austin is famous for its classic cocktails and farm fresh menu, which is tweeted daily by the