Last spring Gretchen Coffin, the farm stand manager, of Allandale Farm, called me to see if we’d be interested in buying two baby lambs that would be ready in September.  I jumped at the chance!  We are committed to using as much local ingredients as possible and whole local lamb was pure excitement.

The summer flew buy with all of the Hells Kitchen craziness and, of course restaurant weeks, and we found our selves at the end of August with no menu and lambs on the way in a few weeks, Chef Izzy kicked out a killer menu and the dinner was so yummy.

Here’s the menu and pictures….

Allandale Local Farms

Lamb Tasting Menu

Hors d’oeuvres

Mini  BLTs

House made lamb “Bacon”

Butter head lettuce , heirloom tomatoes

Rosemary aioli

Coriander Scented lamb

Phyllo triangles

Caramelized onions, toasted pine nuts

fig chutney

Steamed Scallion Ginger “Momo’s”

Ground lamb- Spinach and Cilantro

Soy Sake and Sirracha sauce

Appetizer

Frisee and Arugala salad Duo

12 hour Confit belly  bacon lardon

And Pearl onions

Cask aged sherry vinegar

House made fennel crisp

Entrée

Trio of Lamb

Sausage Merguez- Roasted Red pepper

Moroccan Spice

Slow baked salt crusted leg of lamb

With orange peel, sweet basil, Summer Savory

“Shepherds Pie” honey glazed rainbow mixed

carrots, Sweet “Providence Corn”

Dessert

Cherve Cheesecake

Summer berry compote

Pistachio Praline

hanging in the walk-in

Dimitrias, Kat, and Izzy giving the lamb some lovin'

and the process begins, breaking down 2 lambs took about 3 hours

Izzy gives me some pionters

primal parts

We do dinners every month, if you’d like advance notice about them, sign up on our website Tremont647.com

This entry was posted on Tuesday, October 20th, 2009 at 11:00 am and is filed under Fruits and Vegetables, iChef. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.