“The morels are filled with a basic Tuscan sausage mixture and roasted at the last second before pickup. The sausage is salty and fatty, and then you put it inside this super-earthy morel and it becomes a whole different kind of lamb experience.”
“It’s a little nugget of a single chop that’s been marinated with rosemary, lavender, and spring garlic for 24 hours. Then it gets that awesome grilled char.”
“We braise it in a traditional lamb stock, and then when it’s falling apart, we put gloves on and perform surgery, removing all the bones and sinew. Then we cut perfect little squares and glaze them until they’re shiny and flavored up. That’s a little spring-garlic purée on top.”
“We dehydrate morels, process them into a powder, and encrust the outside. Then we put it into a ziplock bag and poach it at a low temperature. This rare, soft meat is not so much about the char and saltiness but the nuance of the lamb and its soft texture.”
“They add color and seasonality. Peas, lavender, morels, and lamb just go together! I'm not reinventing the wheel here.”
“We take the stock from the braised ribs, marry that with straight lamb stock, infuse it with a little rosemary, and clarify the result for a pure, flavorful broth. Then we cut the tops of the spring garlic, and on the pickup we cook those in the consommé so it gets a fresh, strong taste.”