A Celebration of Lamb and Asparagus

If there are two ingredients that sing of spring, it’s lamb and asparagus.

To celebrate both, the Lark Creek Restaurant Group is partnering with California asparagus growers and lamb ranchers to showcase those ingredients on menus at four of its San Francisco Bay Area restaurants through the end of the month.

Guests also can take home recipes for each dish to recreate them in their own kitchen.

Here are some of the dishes you can enjoy:

One Market in downtown San Francisco, walking distance from the Hotel Vitale, will be serving up warm, grilled Zuckerman’s Farm asparagus salad with 62-degree Marin Sun Farms chicken egg; and grilled Sonoma lamb loin chops marinated with espelette chili and garlic.

* LarkCreekSteak, also in downtown San Francisco, steps from the Marriott Marquis, will feature pan-roasted local asparagus with toasted macadamia nuts; and grilled lamb chops with harissa, mint sour cream, and fava beans.

* Lark Creek Walnut Creek will be plating up asparagus with bacon and poached egg; and rosemary roasted leg of lamb with sundried tomato and mint relish.

* The Tavern at Lark Creek in Larkspur will get in on the act with soft poached farm egg and asparagus salad; and lamb dolmas.

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Date: Monday, 12. April 2010 5:25
Trackback: Trackback-URL Category: Enticing Events, General, Meat, Restaurants

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19 comments

  1. 1

    Oh, those are two of my favorite ingredients! So delightful!

    Cheers,

    Rosa

  2. 2

    We had the best lamb lollipops yesterday at Pebble Beach Food and Wine… wowzers!

  3. 3

    That grilled asparagus salad looks outstanding!

  4. 4

    Lamb and asparagus are definitely two of my favorite foods of spring!

  5. 5

    Lamb & asparagus istruly flavourful & a spring combination!!

    The celebration of 2 favourite flavours of mine! Yeah!

    An oustanding presentation too!

  6. 6

    Both of those dishes looks great–especially that asparagus! I’d sure like the recipe for that one.

  7. 7

    Too bad we are so far from San Fran, those dishes sound tasty. I am just glad Chicago is finally above 60 deg. Time to celebrate spring with lamb and asparagus.

  8. 8

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  9. 9

    I’d love some of that asparagus salad right now!

  10. 10

    Love spring with fresh asparagus. We eat lamb year round but I may have to find a spring lamb somewhere.

  11. 11

    Wow, nice looking dishes, lamb and asparagus, they sure look tasty :-)

  12. 12

    Mmmmm.. that is some delicious food!
    Those asparagus with that 62-degree egg look incredible. Thanks for making me crave slow-cooked eggs now. :)

  13. 13

    What is coating that hard-boiled egg? Asparagus powder? ;p

  14. 14

    Asparagus is easily my most favorite part about spring. Your picture makes it look wonderful. Thanks for sharing!

  15. 15

    Fabulous ingredients! In middle school I raised 4-H lambs and we lived practically down the street from where the Stockton Asparagus Festival was held. I am loving these combinations!

  16. 16

    indeed. however, since i can look out my window and gaze upon a field full of new lambs, it’s hard for me to imagine feasting on them… :)

  17. 17

    Love lamb, love asparagus, it is surely spring. I was also excited to see its artichoke season, as we drove to Pebble Beach – we’ll be back next week on our way to Monterey – I sense fried artichokes in my future.

    Both the lamb and that salad look amazing

  18. 18

    yes!!! it’s beautiful. I want repeat it tomorrow. But i’m like meat without blood.

  19. 19

    I love how juicy pink the lamb looks inside and yes pairing with asparagus is a great combination! *sigh* So lovely :)

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