There are spicy bites of lamb sausage everywhere, and a garlicky tomato sauce with white wine.
"Uh-huh," Lorelai had said, idly rearranging bites of lamb on her plate.
Eat a bite of the lamb alone and it seems almost muttony, but try it with the artichoke and it all makes sense.
This last tastes marvelous with a bite of rosy lamb dressed in thyme glaze, or with a tripe salad served with Champagne grapes, celery and raisins, in a light vinous dressing.
So, which potential mishap keeps him up at night? "That I'm going to forget the script," said Mr. Reynolds between bites of a lamb sandwich, during an interview at Angus McIndoe, the theater district restaurant.
Lamb saag (bite-sized mouthfuls of lamb, cooked on the bone, in a purée of still vibrantly green spinach) was infused with the warm flavor of cinnamon, while the lamb Madras was sharp with black peppercorns and clove.
The red is smooth and clean, boasting a surprisingly tangy acidity perfect for palate-cleansing after a bite of braised spring lamb or smoked bacon beignet.
So were the pomegranate seeds that added bite and brightness to thin cutlets of lamb that had been dredged in rice flour, sautéed and coated with pistachios.
The sidewalk diners at a nearby restaurant, biting away at heavily spiced skewers of lamb kebab and tucking into bowls of meaty stew, seem as though they could have been chosen by casually throwing darts at a map of Asia.
Lamb is not inexpensive -- especially lean cuts like rack of lamb and lamb chops.
