Spring is for Lamb Lovers

Spring is the quintessential time of year for eating lamb. Chef Gracie spent many years working as a butcher, giving her a unique perspective on how to treat each part of the lamb to best showcase its delicious flavors and textures. This menu is both an ode to lamb and an ode to the springtime. We’ll cover a multitude of techniques, from dicing lean leg of lamb and mixing it tenderly with preserved lemon and olives for a tartare to tucking well seasoned ground meat into toothsome pelmeni dough. You’ll leave with an array of new exciting recipes and a belly full of lamb! 

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Lamb tartare with Blistered Ramps, Preserved Lemon, Castelvetrano Olives and Mint 

Ground Lamb Pelmeni in a Lamb Bone and Herb Broth 

Dry Rubbed and Seared Lamb Chops with Spring Herb Yogurt Sauce and Seared Apricots 

Spring Herb Tabouleh with Meyer Lemon, Fava Beans and Peas 

Allergens: Wheat, Dairy, Egg. Concerns? Email info@18reasons.org.

Learn more about Gracie here.

Review our registration and cancellation policies here.