March 3, 2005
In Like A Lion, Out Like A Lamb
Yes, it is March. And, blustery days make Gothamist yearn for the "lamb" that is forthcoming, in a figurative, Weather Channel sense. But, foodies that we are, we simply can't help but want to take things rather literally on that score as well.
Nixing the idea of eating lion, NYC offers plenty of opportunities to enjoy lamb, from the hearty Grilled Leg of Lamb Sandwich with Prune-Hyssop Butter and Arugula at Nolita's Porcupine, to the Braised Shoulder of Lamb with Swiss Chard, Jerusalem Artichokes, Mushrooms and Lemon Confit at Zagat-topper Gramercy Tavern. And, how can we forget about the glories of Greek lamb? Head to Astoria and visit Karyatis for authentic Mousaka featuring ground lamb, along with eggplant and a rich, buttery bechamel, or take a late night pit stop at the 24-hour neighborhood fave, Uncle George's Greek Tavern, for tender Roasted Lamb served with tomatoes and orzo.
Of course that's only a wee smattering of lovely lamb delights available in the five boroughs. Any other tasty shanks, legs or shoulders on your mind? Feel free to share them with Gothamist...
Addresses:
Porcupine
20 Prince Street (near Elizabeth St.)
New York, NY
(212) 966-8886
Gramercy Tavern
42 E. 20th Street (between Broadway and Park Ave. So.)
New York, NY
(212) 477-0777
Karyatis
3503 Broadway (between 35th and 36th Streets)
Astoria, Queens
(718) 204-0666
Uncle George's Greek Tavern
3317 Broadway(between 33th and 34th Streets)
Astoria, Queens
(718) 626-0593
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the great lamb zetgeist of 2005! i enjoyed a lamb dish last night and will share it with you:
LAMB W/ MANGO CHUTNEY
Ingredients:
4-8 loin lamb chops, cut about 1 inch thick
MARINADE
1 cup dry white wine
1/3 cup honey
1/3 cup olive oil
1/3 cup chopped fresh mint
2 tablespoons fresh lemon juice
2 teaspoons freshly grated lemon peel
1 teaspoon salt
.5 teaspoon coarsely ground pepper
In small sealable bowl, combine marinade ingredients. Add chops. Turn chops to coat. Seal and marinate in refrigerator overnight.
Remove chops from marinade and discard marinade. Grill chops over medium coals or broil, about 9-10 minutes for medium, turning once. Serve with mango chutney and cooked rice or orzo.
Mango Chutney
# 1 ripe mango, diced tiny
# 1 habanero, finely chopped
# 2 tbsp. red bell pepper, chopped
# 1 clove garlic, chopped
# 1/2 tsp. ginger, grated
# pinch sugar (sucanat or dark preferably)
# 1/4 cup white wine
# juice of 1/2 lime
Peel and dice mango into bowl. Add the remaining ingredients and mix. Cover and refrigerate overnight. You can substitute other things if you'd like. Serve with chops above.
the great thing about it is that most of the preparation is done the day before so it only takes minutes to do. i enjoyed mine with a soft tannin cabernet merlot blend, you can do similar.
Alack! Karyatis has closed! Some new restaurant is to open there shortly. I can't remember the name - something del mar cafe I think.
Uncle George's also does a great roast chicken with lemon potatoes for about $6. And they have a great potato and garlic dip thing.
Yummy! I love lamb. Did anyone else's family insist on serving it with mint jelly? My grandma made large batches of the stuff specifically for serving with lamb chops.
Just a note to help people find addresses in Astoria (and other parts of Queens): If the address is ON an avenue, the first number in the address gives the cross-street; the second number (after a hyphen) gives the relative location on the block. Ergo, 35-03 Broadway is on Broadway (considered and avenue) between 35th and 36th Streets, but the "03" indicates much closer to 35th. Likewise, if the address is ON a street, the first number gives the cross-avenue (ex: 23-50 31st Street is on 31st Street, between 23rd & 24th Avenues, about mid-way).
You know you can actually buy lion in this country through purveyors of exotic game? I gave my dad some lion meat for Christmas one year. It was tough as leather, but we had a good time bonding over it.