RECIPES
Whether you’ve been a reader since the late 90s or are just starting to work the line, get some inspiration straight from the StarChefs’ community.
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Crispy Lamb
Lumina Lamb, Roasted Yukon Gold Potatoes, Rosemary, Chile Crunch | Chef Nathan Hedlund of Da Toscano Porchetta Shop
Chettinad Lamb Masala
Lumina Lamb Rack, Tomato, Coconut Milk, Ginger, Garlic, Fried Curry Leaves | Chef Zubair Mohajir of Lilac Tiger
Lamb and Fava Beans
Grilled Lumina Lamb Rack, Braised Lumina Lamb Leg, Fava Bean Purée, Lamb Jus, Mint | Chef Neal Fraser of Redbird
Potato-Cheddar-Lamb Pierogi
Brown Butter, Sauerkraut Beurre Blanc, Pickled Ramps, Dill | Chef Matt Schaler of Birdie G’s
Barbecue Lamb Neck
Potato-Oyster Soup, Fried Oysters, Scallion Salad, Caviar | Chef Jacob Rozenburg of Vetri Cucina
Yuca-Squash Pasteles
Lumina Lamb Chops, Lumina Lamb Picadillo, Pigeon Peas, Oxtail Vinegar Chimichurri | Chef Yun Fuentes of Bolo
Koji-Pressed Lumina Lamb
Braised Daikon, Chermoula Yogurt, Roasted Figs, Chile Vinegar Jus | Chef Ezra Tierney of Lord’s
Smoked Lumina Lamb Burnt Ends
Coconut Broth, Fresh Herbs, White Onion, Fresno Chiles, Fennel Fronds, Chives, Lime | Chef Joe West of Fine Dining Restaurant Group
Marinated Lumina Lamb Shoulder
Seared Cabbage, Puffed Rice, Spiced Fried Shallots | Chef Michael Boyer of Nordstrom
Angostura-Braised Lamb Neck
Rice, Fennel, Cucumber, Red Onion, Fresh Herbs | Chef Dominick Lee of Alligator Pear
Lamb and Fermented Bean Curd
American Lamb, Gai Lan, Pea Shoots, Mint, Macademic Nuts | Chef Anna Nguyen of sắp sửa
Lamb Neck Tartare
Lumina Lamb Neck, Daikon, Mushroom Emulsion, Fermented Peppers, Pickled Ramps, Sunchoke Chips | Chef Neil Zabriskie of Regards
Confit Curry Lamb Neck Terrine
Calico Peas, Sweet Pepper Purée, Black Garlic Purée, Pickled Peppers | Chef Amanda Turner of Olamaie
Spiced Lamb Pop Tart
American Lamb, Blackberry-Chile Jam, Aged Cheddar, Charred Ramps, Turmeric Tart | Chef Cesar Murillo of North Pond
Frenched Lamb Rack
Lumina Lamb, Smoked Ganjang Jus, Gochujang Mushrooms, Dashima Powder | Chef Mark Nobello of Atoboy