Showing off killer culinary chops with various lamb cuts means flavor possibilities that have no need for mint jelly.
The elegant curve of a lambchop’s bone lends itself to a shareable plate or barbecue, while lamb-as-a-Porterhouse steak stands on its own. Add to that lamb shanks simmered into succulence and “baaad”-to-the-bone.
Geah Yang, Chef DeeDee Niyomkul, Chai Yo Modern Thai, Atlanta, Ga.
Geah Yang (pictured below), aka Thai barbecue lamb chops, is a small plate inspired by the dish Kai Yang, Thai barbecue chicken. “The classic way of making Kai Yang is with a whole chicken with coriander, lemongrass, thin soy sauce (light), garlic, turmeric, palm sugar and white pepper,” said Chai Yo Chef DeeDee Niyomkul. Lamb replaces chicken, switching the meaty flavor component. Sweet, salty and spicy flavors come together on the grill, then the chops are accompanied by a crunchy jicama slaw and sticky rice. (Photo by Geah Yang: Andrew Thomas Lee Photography)
New Zealand Lamb Shank, Executive Chef Jay Scollon, Las Brisas, Laguna Beach, Calif.
The West Coast of both the U.S. and Mexico influences the menu at Las Brisas, a sunny sea-to-table spot that’s part of the Real Mex Restaurants group. The menu at Las Brisas ranges from ceviche, guacamole, skillet nachos, plank-roasted fish, steak and seafood towers to chicken mole and vegan ragu. This lamb shank is part of Chef Jay Scollon’s latest seasonal menu, braised in rich pozole rojo, and served with flour tortillas and pico de gallo. (Photo: Las Brisas)
Mongolian Lamb Chops, Executive Chef John Paul Iacobucci, The Guild House, Columbus, Ohio
Part of Cameron Mitchell Restaurants, the Columbus-based powerhouse group celebrating its 25th anniversary this year, The Guild House is one of the more formal restaurants in the portfolio, named for the meaning of “guild,” a group of artisans holding each other to the highest standards possible. These sticky-spicy-sweet lamb chops are an appetizer as a shareable small plate with the chops resting on vegetable fried rice, a highly elevated echo of the takeout favorite. (Photo: Cameron Mitchell Restaurants)
Lamb Porterhouse, Marie Petulla, owner, Union Restaurant, Pasadena, Calif.
The porterhouse is arguable the steak with the most swagger, and it’s an impressive way to put lamb on the menu in a meaty way. Here at Union in Pasadena, part of KP Hospitality Group, the Lamb Porterhouse (pictured at the top) is grilled until gorgeous then surrounded with smoked cannellini beans to soak up the succulence. The braised lamb belly chimichurri takes it over the top.