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Lamb chops breaded with mint and parsley, pan-fried and served alongside a fresh pea purée and buttery caramelized shallots.
Tangy shallot and radish pickle flavored with clove, star anise, and chili. Great with charcuterie and cheese.
Shallots simmered in red wine and vinegar until tender and finished with a sweet glaze.
Succulent roast lamb served with foil-braised shallots and a vibrant blended herb and spinach purée.
Caramelized banana shallots and goats' cheese baked in puff pastry, served with a honey-truffle dressed lamb's lettuce salad.