Our Favorite Spring Lamb Dishes
While Rabbit is undoubtedly making a strong play for the protein du jour, there’s no meat as intrinsically associated with spring (especially during Easter) as lamb. And nowadays, it’s appearing on menus in a number of intriguing guises, so there’s no need to settle for the expected pair of chops or mint jelly-smeared loin. Which is why we’ve rounded up New York’s Best New Lamb Dishes — from the hearty Lamb Pie at The Heath in Chelsea and the tender Albondigas (meatballs) at La Vara in Brooklyn to the Moroccan-inspired Tagine at M. Wells Steakhouse in Queens!
Dover
The Battersby team continues their winning streak with Dover, a new dining destination that’s three times the size of their original, Smith Street charmer. And while the menu changes frequently, you can currently find two, noteworthy lamb dishes on offer; a silken Lamb Tartare served with cucumber, yogurt and grilled pita, and a trio of Thai-inspired Lamb Ribs, delivered on a bed of smoky eggplant, and topped with crushed peanuts, toasted garlic and a crown of fresh mint.
Read MoreRistorante Morini
A common thread between Michael White’s empire of Italian restaurants is the selection of unimpeachable pastas, and his newest Upper East Side spot, Ristorante Morini, is no different. This spring, we’re loving the simple, but expertly executed ribbons of al dente Pappardelle, tossed with a toothsome ragu of Braised Lamb, oregano, and sweet, oven dried tomato.
Read MoreGallagher’s Steakhouse
After undergoing a multi-million dollar renovation, this 70-year-old Theater District classic is back and better than ever. A humidity-controlled meat locker ensures that cuts of USDA prime beef are aged to perfection, but there’s more to Gallagher’s than Ribeye, Strip Steak and Porterhouse. The hulking, hickory-grilled Colorado Lamb Chops are well worth a try, ideally enjoyed with Lyonnaise Potatoes and Creamed Spinach alongside.
Read MoreLa Vara
This unique tapas spot from the duo behind El Quinto Pino and Txikito explores the Moorish and Jewish influences in Spanish cooking. Which means that lamb — a popular protein in each culture — gets plenty of play on the menu, appearing in Cordero Al Ajo Cabanil, cumin roasted Lamb Breast, flavored with scallion and a preserved lemon-date condiment, and a crock of bouncy Albondigas, juicy Lamb Meatballs dabbed with a refreshing mint yogurt.
Read MoreThe Heath
Attached to the interactive Shakespeare spectacle “Sleep No More” in the McKittrick Hotel, The Heath serves lusty, Renaissance-era fare. Try the Spit-Turned Lamb Leg, dripping juices over braised beans and baby carrots, or the Lamb and Olive Pie — chunks of Vermont lamb, chanterelle mushrooms and pearl onions topped with a flaky crust, and served with a pot of prune-bacon marmalade.
Read MoreFrench Louie
While many of the dishes at this recently opened Brooklyn eatery are French with American touches (exemplified in the Snails “Marchand de Vin,” which is essentially escargot with grits), the Daube of Lamb is as classically French as it gets. The slow-braised stew is made with morsels of meltingly tender Lamb’s Neck, and served with a simple omelet, escarole, and a smattering of parmesan. If that’s not enough of a lure, the buzz on this newcomer is looking good, so you can cross it of your to-try list to boot.
Read MoreM. Wells Steakhouse
At this quirky new addition to the M. Wells mini dynasty, even the most conventional dishes get turned on their heads. To wit: a Bone-In Lamb Burger, sporting a Flintstones-esque joint extending from the patty, and a Lamb Chop Tagine, which replaces the traditional, long-braised morsels with a caramelized, Double Cut Chop, engulfed in a snowdrift of couscous, carrots and chickpeas.
Read MoreLittle Lamb
The lamb’s the thing at this popular Mongolian hot pot spot, which just opened its first location in Queens. The fat-ribboned slices arrive raw and decoratively rolled on a platter, meant to be flash-cooked in a bubbling cauldron of spice-scented broth, and devoured alongside an assortment of crunchy vegetables, delicate quail eggs, floppy tofu skin and fluffy fish balls.
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