“I use Colorado lamb exclusively; it’s the best, and now is the time to get it. We simply roast this loin about 80 percent of the way and then put a simple gremolata crust on top and finish it. The butter, lemon, herbs, garlic, and Parmesan bring out the best of this great meat.”
“We braise this for eight hours but not in any liquid. It’s a dry braise, covered in tin foil, with only some onions and other aromatics to help create the jus. We are very careful not to be too aggressive; we don’t want to get in the way of the lamb. Afterwards, we mix in a little apricot to add some sweetness.”
“[Three-star Michelin chef] Gérard Boyer was in, and he liked these very much, but he thought they were too big, too strong. So I made them smaller and balanced them with some simple strong tastes: a tomato confit, a black olive or two, and some fava beans or a baby artichoke.”
“We take a rare cut, the lamb’s flank, and marinate it with garlic, thyme, salt, and pink pepper. And then we roll it up with some of the fat and skin from the lamb breast and cook it for five hours. We chill it, and roast it with butter to order, à la minute. It’s great, but some people pull the fat off. To me, that’s the best part!”
“This is very simple. It’s a simple sauce of tomato and red and yellow peppers. It’s mostly for decoration but also adds some brightness to the dish.”