At A.O.C. during restaurant week, Australian lamb took a star turn as a featured special, “Za’atar Australian Lamb Chops, Eggplant, Cucumbers, Preserved Lemon, Labneh.” It’s a gorgeous combination of North African flavors and elements, with earthy charred eggplant whipped with tahini at the base, a crisp and refreshing cucumber and preserved lemon salad, and a dollop of creamy labneh for richness. Taken together, it’s perfectly balanced and an ideal companion to the grilled Australian lamb; especially with that bit of za’atar* linking the elements together. Yum!
“We loved the quality, flavor and size of the Australian chops – so consistent and just the right portion. Our guests usually respond really well to lamb, and this dish was no exception; as the week progressed the sales kept climbing. That usually means the staff are behind it and know they’ve got a winner.” – Chef Suzanne Goin
Good onya chef! Congrats on the StarChefs nod – we can’t wait to see what you do with lamb for the fall!
*Ed. Note: If you don’t know za’atar, where have you been??! Kidding aside, it’s an amazing spice blend from North Africa and the Middle East. There are many versions, but Suzanne’s house-made blend includes the classics – oregano, sumac, sesame seeds, cumin, coriander, and a touch of Aleppo pepper.