“Mention New Zealand and food to anyone and the first thing they say is ‘LAMB!’—so much so that about 70% of our little fellas are sent overseas. Usually I don’t put it on my menu, but in this case it was too tempting to pass up. The lamb takes on a fantastic texture from salting it in advance, which was discovered by mistake—usually the best way to learn! You have roasted lamb, finished in garlic with nice, subtle earthy accents to the delicious hues of the lamb fat! The garden vegetables are basically a deconstructed approach to a ratatouille, but instead of being overcooked and destroyed, it is gently pan seared. I use baby summer squash, patty pans, baby eggplant, roasted peppers, and zucchini flowers, and garnish with obvious herbs like bush basil and oregano.”
– Chef Matt Lambert
Developed by Matt Lambert, Executive Chef/Owner, The Musket Room, New York City
Pairs Well With: Nobilo 2012 Marlborough Icon Pinot Noir