Tag Archives: rack of lamb

Surprise Birthday Dinner 2015: Gabriel Kreuther

28 Sep

Hello old friends!

I have taken quite the hiatus since Baby Nom Nom’s arrival. We have spent the last 17 weeks enjoying (almost) every moment with our son (even the tough, sleepless ones). A new baby is every bit as tough as I anticipated, and then some, but it’s every bit as wonderful as I had hoped (and then some!)

But even a new baby did not stop us from our annual tradition of surprise holiday restaurants. And Mike rertainly didn’t disappoint this year for my birthday when we walked into the new Gabriel Kreuther in the Grace Building by Bryant Park.

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For the record, previous birthdays were amazing choices, too: Sushi Nakazawa (awesome), Brooklyn Fare (incredible), Jean Georges (underwhelming), Daniel (amazing meal and the best dessert I’ve ever had… which led me to the incredible Dominique Ansel), Le Bernardin (fantastic), and (two of our top meals of all time, and sadly now closed) WD-50.

The inside is a little bit rustic (with reclaimed wood beams that I loved), a little bit sleek, and a whole lot of beautiful storks.

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With a window into the kitchen (wish we had sat facing this!)IMG_6927

The silverware pieces and dishes were all just a little bit sassy.IMG_6827

Elegant but a little whimsical.

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We ordered cocktails, and they were very good, though the one on the right was a (very expensive) truffle cocktail and sadly, as is the state with many things made with fresh truffles, just didn’t taste all that much like truffles.

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The bread came out with homemade butter and was warm and delicious.

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We went for the tasting menu, which was chef’s choice but we could mention if there was anything special we wanted and they would “try to work it in.”  The one item that really caught our eye was the “Mangalitsa Lardo Poached Maine Lobster” so we mentioned this and turned ourselves over to the chef.

Then we had 3 amuse bouche (bouches?) in a row.  They were all great and started the meal off very well.

This was a hearts of palm panna cotta with fresno chile purée and celery jus.

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(My version without the peppers).

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Then a roasted tomatillo gelée with rosemary meringue and crispy pig ear.

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Loved this.

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This was an incredible couple of bites. A coffee cracker (these should exist in real life) with roasted corn and goat cheese mousse and some other little goodies.

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Our first real course was “10 Days Cured Brandt Beef Tenderloin” with tartar, shemogue oyster vinaigrette, and horseradish.

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This was hearty without being heavy and the pour over sauce added a lovely additional texture.IMG_6850

It all came together beautifully.

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Then we had the compressed hamachi with black truffle, foie gras terrine, and celery.  The layers in this were very complimentary and while it could have been super rich, there were little tastes throughout that cut the richness nicely.

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Then we had the burnt heirloom tomato with arugula juice, crystalized orange peels, and boquerones.

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This looked like it belonged in a contemporary museum. It was simply gorgeous. And the parts were all tasty.  However… it didn’t quite come together. The sauce was a bit too acidic so it burned the back of the throat. So much potential but just not our favorite item of the night.IMG_6863

The next course came out under a cloche (I’m such a sucker for food under a cloche… though that could be because I have never had a bad dish that began under a cloche)IMG_6864

This was no exception. It was a sturgeon and sauerkraut tart with American caviar mousseline and applewood smoke. Oh man this was smoky heaven. More please!

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At this point I think something went a bit wrong with the pacing. We had two bread courses in a row. But the bread was great (and beautiful), so I can’t complain!

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And the second one came with lardo!

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The next course was definitely worth waiting for. Sweetbread dumplings with summer corn purée and red currents. These were the most perfectly cooked sweetbreads I’ve ever had, and the dumpling was a fantastic blend of flavors.

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Next up was the baked dorade royale with fennel seed-coriander broth and green tomato marmalade.  IMG_6880

Which was placed on top tableside and added a great acidic, slightly sweet compliment to this great dish.

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Then it was time for the Mangalitsa Lardo poached Maine lobster with squid ink gnocchi, cockle ragoūt, baby artichoke, and jamón émulsion that we had been waiting for. We were super excited to get this dish, and it was great, but after all the other amazing dishes that night, this one actually falls to the bottom. All the ingredients are some of my favorite things, but they didn’t seem to compliment each other well nor stand up on their own. It was a lot of really great things that just kind of got muddled and lost. Bummer. But hey… when the lobster is on the bottom of the list… you know you are having a FANTASTIC meal.

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We then had Shemogue Oyster with North Sea uni, smoked salmon sauce, and champagne gelee. It was fresh and delicious and tasted like the best parts of the sea.

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Next up we were shown a rack of lamb smoking under a small stack of hay. The smell was brain melting. IMG_6895 IMG_6897

This was all the right flavors, textures, and preparations. A fantastic dish and especially fantastic lamb.

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And then they served us a hay broth in a cup to drink with it.  Heaven.

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It was then time to move into dessert, but the palate cleanser was a super fresh, super bright strawberries with limoncello sorbet and lemongrass marshmallow.

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Delightful.

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They then served a very nice birthday surprise cake. It was a lovely treat and they wrapped it up and gave the rest to take home on our way out. (Which proved a very nice way to thank Grandma, our babysitter!)

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This was entitled “Fantasy” on the menu they gave me to take home and is described as Chocolate Kirsch Amerna with Guanaja chantilly, olive oil chocolate sponge cake, and kirsch sorbet.

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They even poured a chocolate sauce over the chocolate cone at the table.IMG_6911

This was definitely delicious, but it seemed a bit more about the artistry and less about the flavor. It was good but not great.

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They then wheeled over a cart and made a café frappé with caramel cremeux and candied pecans. IMG_6916

This was really, really good, but we were so full by this time that we just couldn’t finish it.

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And just when we thought we couldn’t fit one more bite, they brought over homemade chocolates and petits fours.

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The chocolates were served in a cocoa pod. Very cool.

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The one strange moment came on the check. We were charged supplements for both the lobster and the lamb. Supplements we were happy to pay, and so worth it, but unexpected. Yes, the lobster was our request, however, the lamb was chosen by the chef so it was a bit strange that the supplemental charge wasn’t mentioned upfront. It didn’t take away from the fact that both Mike and I left this meal raving about it though!

This was one of the most memorable, simply delicious meals we have had in a while. Each dish was prepared with precision, artistry, and attention to flavors and textures. Even the dishes we didn’t overly care for were still a huge step above most of the food we are privileged to eat in this city.

They also have a bar menu and an a la carte menu, and I cannot wait to go back and try more.

This is a great addition to the Bryant Park area.

Total Nom Points: 8.5 out of 10

 

New Opening: Root & Bone Manhattan from Chefs Jeffrey McInnis & Janine Booth

21 Jul

Last fall, we went to a pop-up restaurant in Brooklyn in anticipation of Top Chef-testants Jeffrey McInnis and Janine Booth opening up a restaurant in NYC. We had a great meal and a very special evening.  So when we heard that the Manhattan Root & Bone was opening, we called right up to make a reservation.  We couldn’t get one for about a month after opening, but our time finally came due this past Friday.  We went with some of our favorite foodie friends (one of whom was with us at the pop-up).

The first thing we noticed about the space, which is in Alphabet City on 3rd Street between Avenues A and B, is that it is TIGHT.  We had to sneak through a very tight entryway into a tight dining room which led to another tight room.  We had requested to sit at the bar right outside the kitchen (usually reserved for walk-ins but we love to watch the kitchen) and it was, as you guessed it, tight.

But it had all the industrial decorations that I am a sucker for.

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Mike and I started with some lovely cocktails, the Twisted Mustache (Russels 6 year bourbon, Swedish punsch, citrus, and ginger) and the Filthy Manhattan (Wild Turkey 101, port, bitters, filthy amarena cherries, and  rosemary).  The Filthy Manhattan was pretty good, but the kicker was the cherry at the end which was absolutely incredible.  But I really loved the Twisted Mustache and wound up ending my night with that.  It was fresh and ginger-y.  Very nice cocktail.

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Sitting at the bar by the kitchen made it dinner and a show. And the two chefs that were cooking seemed genuinely excited to have 4 food groupies who were thrilled to watch them cook. They showed off their food as they went, including these incredible looking fried chicken and waffle sandwiches.

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And we enjoyed watching this chef make ricotta dumplings (which wound up being plated beautifully).

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We saw both celeb chefs, however, Janine was very hands-on in the kitchen and spent a lot of time next to our seating area.  She immediately recognized us and asked if she knew us, and we told her we had been at the pop up.  Sweet of her to recall and say something.  We talked a lot about my allergy and she was so accommodating about it. She continued to check on us throughout the meal and was overall just about as nice as could be.

We started with the southern style cornbread with clotted cream and house-made preserves.  The corn bread was just the right texture of moist while still being a little crumbly, and the clotted cream and preserves (something I usually have only with scones) was a nice compliment and a good way to start our meal.

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We watched the chefs throw an entire corn of cob into the open fire on the grill and decided it was something we had to try. This was “Grilled Sweet Corn Cob… Husk and All” with cornbread butter, giant hominy, and popped corn.

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This was one of my favorite dishes of the night, if not the #1.  The corn was great and the char on it was awesome, but the corn bread butter… holy shnikeys… awesome.  And the addition of the popped corn and the hominy made for great textures that all held up to the sauce.

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We also got the basket of waffle fries with cheese sauce, but we had to have the bacon and remoulade on the side since it had peppers (which I cannot have).  These fries were charred.  Why has no one thought of this before?  (Okay… someone, somewhere probably has… but this was my first encounter). I love a good crispy fry that tastes of potato, and this fit the bill and then some.  And the cheese didn’t make them soggy.  Great fries.

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We watched the chefs on the line pile handful after handful of cheese on top of their macaroni and cheese side throughout the evening, so we had to try it. It was described as “big elbow pasta” that came with crunchy cheese toast and fresh thyme crust.  I wanted it SO bad, however, it had some peppers in it.  I had a couple bites and it was delicious and totally worth the itch.

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As for “bigger plates,” I had to go for the meatloaf after loving the one we had at the pop up, plus… how could you beat the description? “Braised short rib meatloaf with parsnip root mash, tomato ketchup jam, charred spring onions and other roots.”  This was AWESOME. It was like someone made excellent short ribs, then pulled them, then reassembled them into a loaf, then charred them, then put great sauce on it and added the parsnip puree and delicious root vegetables for added flare.  It was like everything I love in one great dish.

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Our friends also got the “Crispy Free-Range Bucket of Bird: Sweet tea brined, pickled lemon dusted, spiked Tobasco honey.”  While the Chef Booth informed me that they could have made it without the Tobasco honey, turns out they brined it in something with peppers, too. Chef actually sounded upset on my behalf that I couldn’t eat it.

And it turns out, with due reason.  Everyone else at the table said it was one of the best fried chickens they’ve ever had.  I was about to risk it, however, Mike said he could taste the spice so I didn’t do it, since I wanted to be able to enjoy the rest of the meal.

Damn.

I made them all tell me it was truly awful. (LIARS)

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We got to watch the chef put the finishing touches on Mike’s Australian Rack of Lamb, which came with roasted roots, horseradish crusted leek and sweet potato gratin, carrot barbecue sauce, and watercress.

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This was a beautifully cooked and seasoned piece of meat. I really enjoyed the puree and the lamb tasted great.  Of all the things we ate, I think the other items were a bit more original, but when you have a great piece of lamb like this, there really is no need to get very fancy with it.

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They served the roots separately, telling us that the dish photographed better without them on the plate, which made me greatly appreciated the thoughtfulness (and they were delicious).

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We barely had room for dessert after this meal, however, we decided splitting one between the four of us was feasible.  So we went with the Banana Cream with layers of honey graham, vanilla custard, bananas, and pecan praline.

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It was a really nice end to the meal, with big chunks of banana.  I wished there were more pecan praline, but that’s just because I think there is never enough pecan praline in this world.

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And then we received our check… in a bone.

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Overall, I was pretty blown away but all the food we had throughout the evening. Each dish was a little bit special and a little bit unique, and a lot a bit tasty.  The flavors were really thought out and each plate felt very special.  It was obvious that the people who came up with the menu and all those preparing it really cared about the food they put out and went out of their way to make sure it was truly great.  They could not have been nicer or more accommodating, and we really enjoyed watching the chefs cook throughout the evening. A truly great experience.

I heard that they are not accepting reservations any longer, but it sure can’t hurt to check! I am super curious about their brunch, and the menu sounds amazing. I mean come on… they serve that meatloaf with EGGS!  Sold.

The only thing I can fault them for is that they are in Alphabet City, which is already inconvenient from just about everywhere, but will be even more so from our new place in Riverdale.  Maybe that’s a good thing, however, because if they were close, I’d be very, very fat.

Total Nom Points: 8.5 out of 10

nomscale- 08.5

 

Fairway Market: Cooking with Lamb Demo (with recipes)

3 Feb

I was excited to receive an invitation to the “For the Love of Lamb” cooking demo at Fairway Cafe & Steakhouse. Not only did it sound like fun, but proceeds were going to a great cause, The Common Pantry. I immediately replied that I would love to attend and purchased a ticket for my husband, Mike, to join me.

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I have been lucky enough to be invited to a few complimentary dinners, demos, and classes, and each and every one is very different.  Some feel like they are constructed for the press, with photo opportunities throughout and bulleted fact sheets as we leave to help us write our posts.  Those have their place, and it’s always fun to be exposed to these things that I would otherwise probably not have stumbled upon on my own.

This was a bit different. While “press” were invited, I would guess that most of the guests there were present for the sheer enjoyment of it (whether press or not) and greeting us with immediate glasses of bubbly helped make sure everyone had a good time from the start.

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There were a few “brands” represented at the event, with a focus on Australian Lamb and Australian Wines.

This Stone Dwellers was a lovely sparkling wine that I really enjoyed. I am not a champagne fan, so I’m always on the lookout for something bubbly and celebration-y without tasting like dirt (sorry champagne lovers).

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The cafe upstairs from the market was set up nicely, with simple white linens and nice red chairs, with all the ingredients out on a display table when we arrived.

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Including a beautiful rack.

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And a lovely leg.

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As well as some plate garnishes, ready to go.

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Our menu of the day looked scrumptious, with all things I love (lamb, fig, caesar, parnsnip turnip mash, roasted brussels, apple tart, chardonnay, pinot noir, and muscat… all on the list of my favorite things!)

(See recipes at the end of the post)

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We were welcomed by a very nice woman who worked at Fairway and introduced us to a spokesperson for Australian Lamb (who just bubbled over with excitement about her product, which is always good to see and makes it so you can’t help but be excited as well) and Chef Vinnie, who apparently is self-taught and has been with Fairway for some time.

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Vinnie wound up being a great teacher.  Passionate and informational, with great tidbits but no over-explanation.

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First tip: Press the rack into the hot pan to get a good, full sear, rather than letting it hang out and wait. The pan should be very, very hot and you only need about 1-2 minutes per side.

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Next tip: Really press the breadcrumbs onto the mustard coating to make sure it really sticks.

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So much that when he lifted it up, it (mostly) stayed put.

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Then it went into the oven to cook while he started adding an herb mixture to the lamb leg.

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Next tip: Always roast on very high heat. He quoted someone who taught him as saying that anything under 400 degrees F is “baking cupcakes.”

When the final dishes came out, he taught us how to cut up the rack (through each lolly pop it should slice really nicely).IMG_5705

And then fan it out with garnish.

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The leg was bought boneless (for ease and cooking time, though chefs always seem to prefer cooking them on the bone), so it was wrapped in string, which he removed after roasting to show us how (unwrap… discard…)

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But the key was holding it together as you slice so it plates nicely.

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And then moving it all as one piece once sliced.

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And yet again, use the “fan out.”

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Both dishes, plated and ready to go!

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Throughout the night, various wine experts spoke to us, including Joshua Wessen who was proclaimed to be a “wine guru.” He told us about the Stone Dwellers Sparkling Brut which contained chardonnay and pinot noir (my two favorites). Similar grapes as are in champagne, but similar to prosecco in preparation.  They press the red grapes gently so the wine stayed white.  Really nice.

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We also tried a Paringa Sparkling Shiraz, which was also quite nice. Sweet but not too sweet and I had to agree with the expert that this could probably go with anything.

With our first lamb chop, we had the Yalumba “Y Series” Viognier 2012. This was one of (if not the?) oldest family owned wineries in the region, established in 1849.  The vineyard has a huge respect for the Viognier grape from France and they worked with clones for 30 years in the nursery.  The wine maker is Luisa Rose and it was obvious there was love in this wine.

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Our chop was scrumptious. The great thing about lamb is that it is quite easy to prepare and doesn’t need a lot of ingredients to taste great.  This was a great example of that.  It was so easy when we watched him prep (even easier than I thought) and it tasted so special.

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Our next wine was a Punt Road Chardonnay from 2011.  This had a little woody and was a very nice balance of flavors.  Punt Road was one of the first wineries outside of Melbourne.

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It went very nicely with a slightly peppery caesar salad that was lightly dressed but had an ever so slight essence of anchovies (which I loved).

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Our next wine was the Stone Dwellers Pinot Noir from 2011.  It was an early ripening red and we heard a story about the wine maker who ran around the vineyard and he ran into a giant spider web and then a red bellied black snake in the long grass and in a fruit bin. It was a reminder that wine is a “living thing” and this wine was said to have been made with a lot of “love and danger.”  It tasted great.

Next wine was Yalumba “The Scribbler” which was a Cabernet Shiraz blend from 2010.  It’s a “baby” of their signature wine (which is apparently very expensive) and they blend it to soften it a bit.  This went down reeaaaaalllll easy.  We both really loved this wine.

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They mentioned that they had served the two wines to give two different perspectives (if you’re keeping track, we are already up to 6 wines!)

The leg of lamb could not have been more flavorful, and it was well complimented by the Brussels and the root mash.

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I loved the lardon on top of the sprouts.

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For dessert, we had the Mitchel London’s Apple Tart with the Yalumba “Museum” Muscat NV.  Both the tart and the muscat were fantastic separately and even better together.  A great end to a great meal.

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By the end of the night, we had tried (ok… fully consumed) seven wines, and they were all great, easy to drink wines.  A really wonderful showcase of what is so good about Australian wines.

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We just had so much fun at this event! The demo was great, informative, and interesting.  The meal was absolutely delicious from start to finish and could have easily been served in one of the best restaurants in NY.  I already was a lamb fan, but this definitely pushed me over the top and made me want to make it at home even more. We have dabbled in a few rack of lamb recipes when we found the racks on sale, but now I’m excited to try a leg of lamb and cook it for a dinner party.

And I will certainly be going straight to the Australian wine section in the near future.

Thanks Fairway!

While I did receive a complimentary ticket to this event, all opinions expressed are entirely my own and I was not required to write about this event. I just really wanted to, because it was pretty great. 

Speaking of… they just emailed me to say that they are doing a special Valentine’s Day dinner. (Which at $45pp for Valentine’s Day seems like a steal to me compared to most places in this city).  Here’s some more info from their press release if you want to go!

SAVOR LOVE WITH A DELECTABLE VALENTINE’S DAY DINNER AT

FAIRWAY MARKET CAFÉ & STEAKHOUSE ON FRIDAY, FEBRUARY 14, 2014

Chef Mitchel London’s Special Menu for Valentine’s Day:

  • Roasted Wild Mushrooms in Thyme and Garlic
  • Rack of Lamb with Parsnip & Turnip Puree
  • Crepe a la Crème Flambėed in Cointreau
  • Glass of Prosecco

$45 per person. Please call the Café at 212 994 9555 to make a reservation.  Fairway Café & Steakhouse regular menu will also be available on February 14, 2014.

_________________________________________________

 And here are all the recipes from the lamb demo:

 

Fairway Market: Cooking with Lamb Demo - Mustard Crusted Rack of Lamb

Ingredients

  • 1 rack of lamb, trimmed (about 1.5 pounds)
  • Sea salt (to taste)
  • Black pepper (to taste)
  • 2 TBS Fairway extra-virgin olive oil
  • 2 TBD grainy mustard (like Fairway Moutarde en Grains)
  • 2 tsp minced garlic
  • 1/4 cup seasoned panko breadcrumbs
  • 1 TBS grated parmesan cheese

Instructions

  1. Season rack of lamb with salt and pepper
  2. Heat a large skillet over high heat
  3. When hot, add olive oil
  4. When oil is smoking, add rack of lamb and brown well for about 3 minutes on each side
  5. Set aside and let cool
  6. Preheat oven to 450 degrees
  7. Mix together mustard and garlic
  8. In separate bowl, mix together panko bread crumbs with parmesan cheese
  9. Spread mustard mixture on lamb, coating all sides evenly
  10. Pat breadcrumb mixture tight on all sides of lamb
  11. Place rack of lamb on baking sheet
  12. Roast for 12-15 minutes or until desired doneness
  13. Let sit for 5-10 minutes before cutting into chops
  14. (Serve with Easy Fig Chutney, see other recipe)
https://nycnomnom.com/2014/02/03/fairway-market-cooking-lamb-demo/

Fairway Market: Cooking with Lamb Demo - Easy Fig Chutney

Ingredients

  • 1 lb fresh figs, like Artibel Italian (diced into 1/4" dice)
  • 3 TBS onion marmalade, like Artibel Delice Red Onion Marmalade
  • 4 TBS fig balsamic, like Artibel Fig Condiment and Balsamic Vinegar
  • 1 TBS fig preserves, like Royal Preserve Purple Fig "Figue Violette"

Instructions

  1. Combine all ingredients in a mixing bowl
  2. Mix well
https://nycnomnom.com/2014/02/03/fairway-market-cooking-lamb-demo/

Fairway Market: Cooking with Lamb Demo - Parsnip Turnip Mash

Ingredients

  • 3 large turnips
  • 6 large parsnips
  • 3 yellow carrots
  • 4 TBS unsalted butter
  • 1 tsp Fairway honey
  • 1 tsp sea salt
  • 1 tsp white pepper

Instructions

  1. Peel all vegetables
  2. Rough chop all vegetables (to about the same size)
  3. Place all vegetables in a large sauce pot completely emerged in water
  4. Season water with a pinch of salt
  5. Bring water to a boil
  6. Boil for 10 minutes or until vegetables are fork tender
  7. Strain water and place vegetables in a large mixing bowl
  8. Add butter to vegetables while veggies are hot
  9. Add honey
  10. Season with salt and white pepper
  11. Using a potato masher, mash all ingredients together
https://nycnomnom.com/2014/02/03/fairway-market-cooking-lamb-demo/

Fairway Market: Cooking with Lamb Demo - Whole Roasted Leg of Lamb

Ingredients

  • 2 sprigs fresh rosemary
  • 5 or 6 sprigs fresh thyme
  • 5 or 6 sprigs fresh oregano
  • 5 or 6 sprigs fresh chives
  • 1 TBS minced garlic
  • 1/2 cub Fairway extra-virgin olive oil
  • 1/4 cup fresh squeezed lemon juice
  • 1 TBS grainy mustard, like Fairway Moutarde en Grains
  • 4-5 lb boneless leg of lamb
  • 1 TBS sea salt
  • 1 tsp course black pepper

Instructions

  1. Preheat oven to 450 degrees
  2. Chop all herbs
  3. Mix herbs and garlic with olive oil, lemon juice, and mustard to make herb marinade, set aside
  4. Season lamb with salt and pepper
  5. Use 1/2 of the herb marinade and rub evenly over the lamb
  6. Let lamb marinate for 30 minutes
  7. Remove all visible herbs from lamb (to prevent burning) and place in roasting pan
  8. Roast lamb for 30 minutes on 450 degrees and then drop oven down to 350 degrees and continue to cook for 45 minutes to 1 hour (for rare)
  9. Remove lamb from oven and, while hot, rub on the rest of the herb marinade
  10. Let lamb rest for 15 minutes before carving and serving
https://nycnomnom.com/2014/02/03/fairway-market-cooking-lamb-demo/

Fairway Market: Cooking with Lamb Demo - Roasted Brussels Sprouts

Ingredients

  • 1/2 lb thick-sliced bacon
  • 1.5 lbs Brussels Sprouts
  • 1/4 cup Fairway extra-virgin olive oil
  • 2 shallots
  • 6 oz. roasted chestnuts
  • 1 tsp sea salt
  • 1 tsp black pepper

Instructions

  1. Preheat oven to 350 degrees F
  2. Cook bacon on a bacon sheet until crispy
  3. Remove bacon from oven, reserve all fat drippings
  4. Chop bacon into 1/4 inch pie, set bacon aside
  5. Raise oven to 400 degrees F
  6. Clean Brussels sprouts by cutting off bottom stem and outer leaves
  7. Do not discard outer leaves: Set aside and toss with half of the olive oil
  8. Place leaves on sheet tray and roast in oven for 10 minutes or until leaves are browned and crispy, set aside
  9. Once Brussels sprouts are cleaned, stand them on the side you cut the stem and slice them thin, almost shaving them
  10. Thinly slice shallots
  11. Place shaved Brussels and shallots in mixing bowl
  12. Add in bacon drippings, chestnuts, remainder of olive oil, salt, and pepper
  13. Place shaved Brussels sprout mixture on a large sheet try and spread out evenly
  14. Do not overcrowd the tray, use 2 trays if necessary
  15. Roast at 400 degrees for 12-15 minutes until nicely browned
  16. Once removed form the oven, toss together with chopped bacon
  17. Garnish each portion with the roasted leaves
https://nycnomnom.com/2014/02/03/fairway-market-cooking-lamb-demo/