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Spring Lamb!

May 31, 2013
Pretty, huh?

Pretty, huh?

Springtime is definitely the season for spectacular lamb, and we at Michael’s New York are thrilled right now to be ordering the best available, prepared to perfection.We grill a lamb saddle and serve it with a springtime succotash made from English peas, fava beans, corn, fiddlehead ferns, and pee wee potatoes, the best of the season’s harvest. Of course, we had to add a touch of garlicky Greek tzatziki sauce, which provides a lively contrast; and, of course, a drizzle of savory lamb jus to keep it moist and extra-flavorful.

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