From: Chef Jason Wilson, Crush, Seattle. Yield: 6 servings. 6 lb. fresh lamb cops, frenched and cleaned 3 Tbsp. extra virgin olive oil 2 cloves garlic 1 sprig rosemary, chopped fine 3 Tbsp. kosher salt 1 tsp. black pepper 1/4 cup Rioja wine 2 bay leaves 1/4 cup rough chopped dried figs 1/4 cup rough chopped dried pears 1/4 cup rough chopped dried cranberries 1/4 cup rough chopped dates 1/4 cup pistachios 2 cups Rioja wine 3 tbsp. honey 1 tsp. cumin seed 1 tsp. fennel seed Zest of 1 orange ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.