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TIP OF THE DAY: Spring Lamb

“Spring lamb” is so called because before modern times, the sheep gave birth in the spring. If you wanted lamb in other seasons, it would be frozen.

Today, animal breeders know how to enable birth year-round, so lovers of lamb need never be without it.

We were inspired by this beautiful “edible art” from executive chef Shaun Hergatt of Juni restaurant in New York City. Use the ingredients of spring to create your own fantasy You don’t need the tecnique to wrap loin of lamb; a lamb shop or slice of leg of lamb is just fine.

Ever wonder why leg of lamb with green peas is such a popular pairing? It’s because both are spring foods. In the days when everyone had to eat “locavore,” people could only eat what was in season.

So today’s tip is: Celebrate this first day of spring by planning a lamb dinner. Beyond spring peas, we have a list of spring vegetables below.

How about some fava beans with a nice Chianti?

 

blu-lamb-chops-230

A lamb lover’s delight. Who needs steak? Photo courtesy Blu Restaurant | NYC.

 

 


Thinking outside the box: wrapped loin of
lamb, spring peas and pea purée by Chef
Shaun Hergatt of Resto | NYC.
 

SPRING VEGETABLES

Because of imports from the Southern Hemisphere, where the seasons are reversed, Americans have year-round access to traditional spring foods like artichokes, Belgian endive, spinach, radicchio, radishes and watercress.

But spring brings specialties with short seasons, so eat them while you can!

  • Asparagus (look for purple asparagus)
  • Butter lettuce
  • Fava beans
  • Fennel
  • Fiddlehead ferns
  • Morel mushrooms
  • Mustard greens
  • Ramps
  • Rhubarb
  • Spring (English) peas, snow peas, pea pods
  • Sorrel
  • Vidalia onions
  •  

    One of the most celestial restaurant dishes we recall, from several springs ago, was a simple sauté of asparagus, fiddleheads, morels and ramps, seasoned with a little garlic.

    It’s a lesson on how the season’s bounty needs little preparation to impress.
      




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