If you’re a lamb fan, you have 11 remaining days to participate in this fun event: during March 2013, Lark Creek Restaurant Group is partnering with the American Lamb Board to bring unique spring lamb dishes at seven of its Bay Area locations. These selections, made from lamb that is fresh and sourced directly from local farms, will be available through the end of March.
- Thinly Sliced Lamb Tongue served with lamb's lettuce, Asian pear, and puffed quinoa from Chef/Partner Mark Dommen at One Market Restaurant in San Francisco, 415.777.5577 (I have sampled Chef Dommen’s food at a festival; it was truly divine)
- Marin Sun Farm Lamb Duo of Loin and Shoulder (see photo above) served with brioche, almonds, roasted cauliflower, and a pomegranate glaze from Chef Ismael Macias at San Francisco’s Lark Creek Steak, 415.593.4100
- Moroccan Lamb Meatballs served with crispy spearmint, chickpea hummus, and tomato sauce from Chef Aaron Wright at The Tavern at Lark Creek in Larkspur, 415.924.7766
- Slow Roasted California Leg Of Lamb Sandwich served with arugula and sundried tomato mint relish from Chef/Partner Scott Wall at Lark Creek Walnut Creek, 925.256.1234
- Lamb Polpette with pecorino and a spicy tomato sauce from Chef Marc Tennison at Cupola Pizzeria in San Francisco, 415.896.5600
- Spiced Lamb Carpaccio with roast peppers, feta cheese, kalamata olives, cumin scented breadstick, and micro arugula from Chef Chad Greer at Lark Creek Blue on Santana Row, 408.244.1244 (I had a fabulous, memorable meal at this restaurant in January; read about a few of the dishes and see one photo in this article)
- Braised Spring Lamb Shoulder Panini with house made hummus, spicy harissa aioli, and preserved lemon from Chef Jonathan Hall at Parcel 104 in Santa Clara, 408.970.6104.
Learn more about the American Lamb Board at the ALB web site. You’ll find nutrition info, statistics, recipes, events for lamb lovers, and more.
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