Loin of Lamb with Chef Mathew Armbruster

“30 day dry-aged Escort lamb loin served with an onion that every second layer has been replaced with a custard made from Gourmet Greek Pecorino. Caramelized it on an open flame, then braised it in lamb jus. The left over onion has been preserved and stewed, for balance. The acidic pop of the spekboom breaks the overall savory impact of the dish.”

— Chef Mathew Armbruster