Lamb Entrees
Fresh USDA Lamb, New England Spring Lamb, or New Guinea Spring Lamb
• Roast Lamb Loin: Boneless Lamb Loin Marinated in Olive Oil, Basil, Shallots, Garlic, Lemon, Thyme, and served with a Sauce
• Stuffed Lamb Loin: Butterfield Lamb Loin, Stuffed with Garlic, Rosemary, Shallots, French Bread Stuffing
• Roast Half Rack of Lamb Dijonaise: A Frenched Half Rack of New Zealand Lamb, Coated with Dijon and Bread Crumbs, Roasted and Carved
• French Lamb Chops: Marinated in Olive Oil, Thyme, Rosemary, Lemon, White Wine, served on Toast Points with a Demi-Glaze Sauce
• Crown Roast of Lamb (Buffet Only): A Half Rack of Lamb, Shaped and Tied to Form a "Crown", with a Stuffing of Breads, Rice, Mushrooms, Rosemary, and Onions inside the base of the Crown
• Stuffed Lamb Dijonaise: Boneless Lamb Loin Butterfield, Stuffed with a Bread Stuffing with Sundried Tomatoes, Shallots, Garlic, Parsley, Herbs and Spices; it is then tied, coated with a Dijonaise Mixture and Fresh French Bread Crumbs, Roasted, Sliced, and served with a Demi-Glaze Dijon Sauce
• Shishkabob: Lamb Leg Pieces Marinated in an Authentic Armenian Recipe Marinade with Olive Oil, Lemon, White Wine, Oregano, Herbs and Spices; served on Brochette with Red Pepper or Green Pepper, Onion, Mushroom,
and
Tomato
priced per person
