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.
Filter by Category
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
Braised Lamb Adobo
Lumina Lamb Shoulder, Atchara, Toasted Barley, Lettuce | Chef Paul Terceros of Otis