Spring Lamb, Broccoli Miso, Braised Gigante Beans, Harissa, Preserved Lemon
Spring Lamb, Broccoli Miso, Braised Gigante Beans, Harissa, Preserved Lemon
by SpeakEasyChef
6 Comments
authorbrendancorbett
You have such a distinctive style, I love seeing your dishes! Beautiful blend of textures and colors on this plate.
I noticed you fusing a fair bit of international flavors (gochuchang, harissa) – I think it sounds like a great pairing in this case with lamb, but can you share a bit about how you compose the flavor profile? Home cook me tends to start with seasonal veg then go protein / spices, but curious how you’re looking at things given your plates are rarely an expected / obvious mix but always sound appealing!
faucetpants
Sharp knife and slicing motion. The lamb looks like you used a saw.
TwoPintsYouPrick
We always know. Fantastic looking plate as ever!!
iwasinthepool
Thank god he’s back. This place has been dead.
awesometown3000
what is that green line on or in the lamb?
Bassplayer421
Beautiful presentation. I’d love to know more about the broccoli miso and preserved lemon jus, how did you put those together?
6 Comments
You have such a distinctive style, I love seeing your dishes! Beautiful blend of textures and colors on this plate.
I noticed you fusing a fair bit of international flavors (gochuchang, harissa) – I think it sounds like a great pairing in this case with lamb, but can you share a bit about how you compose the flavor profile? Home cook me tends to start with seasonal veg then go protein / spices, but curious how you’re looking at things given your plates are rarely an expected / obvious mix but always sound appealing!
Sharp knife and slicing motion. The lamb looks like you used a saw.
We always know. Fantastic looking plate as ever!!
Thank god he’s back. This place has been dead.
what is that green line on or in the lamb?
Beautiful presentation. I’d love to know more about the broccoli miso and preserved lemon jus, how did you put those together?