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Lamb Chops

August 13, 2010


When we do lamb, we go big.  We start with the best product available, beautiful Ellensburg Farm rack of lamb from Washington State.  We roast the chops and braise the shank, for maximum flavor and the most perfect texture.  The chops rest in a rosemary jus, heightening the incredible flavor of the meat with the earthy aroma.  Artichokes, sun-dried tomatoes, and fava beans round out the plate.  Garnished with a beautiful stem of mache and, of course, chives!  Come for dinner, we know you will love these chops.

One Comment leave one →
  1. Steve Millington permalink
    August 13, 2010 4:24 pm

    I am swimming in that deeelicious jus!!!

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