Great to be back. I was able to source some lamb from Pennsylvania
last week on my visit to Pittsburgh. the loin has a very complex flavor profile and the texture is amazing. My inspiration comes from India and Morocco. I believe the elements of Raitta and the Harissa -Carrot Stew play off each other very well. I tied the dish together with braised Swiss Chard and a natural Lamb Jus. The Lamb is simply grilled, which in my opinion is the best technique for these elements. It has been a big seller for our
menu and definitely a flavor combination to have for a long time. JM
