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"Lamb Chop Fondue" (grilled lamb rack chops marinated in garlic, rosemary and olive oil, served with fondue made with garlic, onions, cumin, white pepper, white wine, cream, and pepper jack cheese, and cubed guajillo-pecan bread and squash from dipping); "Big-Ass Burger" (pecan wood-grilled beef brisket/chuck spiced patty topped with cheese ...
Turn the lamb fat side up and cook for 2 minutes longer. Transfer the skillet to the oven and roast the rack for about 20 minutes, until an instant-read thermometer inserted in the center of the ...
Grilled Australian rack of lamb: served with rosemary cabernet reduction ($52) Half Maple Leaf Farm duck: served with rotating sauce of the day ($38) Prime New York Strip steak: center cut with ...
Vodka Grape Sparkler; Grilled Shrimp with Tomato and Feta; Grilled Sardines with Garlic Walnut Sauce; Open-Faced Pitas with Rotisserie Lamb with Pomegranate and Mint, Grilled Tomatoes, and Greek Slaw 25
Rosemary Lamb Rack with Potato Bake and Grilled Mushroom NSW: ... Lamb Rack with Parsnip Purée and Beetroot Dessert Chocolate, Fig & Hazelnut Cake: Top 11.
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3. Grill the lamb over moderate heat, turning a few times, until charred and medium-rare, about 12 minutes. Transfer the lamb to a carving board; let rest for 5 minutes. 4. In a large bowl, toss the romaine with the jicama, carrot, cucumber, shredded basil and jalapeños. Add the dressing and toss well. Transfer to plates.
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