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Braised North African Lamb
Every tender bite of Chef Todd’s slow-braised-to-perfection leg of lamb is richly infused with vibrant North African flavors—the bright punch of fresh orange and apricot, the earthiness of cumin and rosemary, and the warmth of cinnamon and garlic. He plates a generous portion of slices atop a bed of fluffy couscous, tossed with five types of savory wild mushrooms, sweet red onions, tangy roasted tomatoes, and extra-virgin olive oil. A shower of fresh Italian parsley leaves finish this hearty, special-occasion-worthy meal.
Nutritional facts
Protein
50g
Carbs
51g
Calories
890
Fat
54g
Ingredients
-, Raw Honey, Lamb Leg, Apricot, Cherry Tomato, Extra Virgin Olive Oil, Hon Shimeji Mushrooms, Red Onion, Rosemary, Celery, Cumin, Shiitake Mushrooms, Black Pepper, Cumin, Garlic, Cinnamon, Onion, Kosher Salt, Orange, Crimini Mushroom, Orange Juice, Couscous, Italian Parsley, Chicken Stock, Oyster Mushrooms
Reviews
3.9
Based on 84 reviews
Lower price
Janis Cortese Tollis · 12/08/24
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About Todd English
In the spring of 1991, English caught the culinary world’s eye when the James Beard Foundation named him their National Rising Star Chef. English followed through on that promise, as the James Beard Foundation subsequently named him Best Chef in the Northeast in 1994. Nation’s Restaurant News named English one of their Top 50 Tastemakers in 1999. In 2001, English was awarded Bon Appetit’s Restaurateur of the Year award and was named one of People Magazine’s 50 Most Beautiful People. Todd also has been named to the James Beard Foundation’s Who’s Who in Food and Beverage in America.
Todd English began his cooking career at the young age of 15 when he first entered the doors of a professional kitchen. At 20, he attended the Culinary Institute of America and graduated in 1982 with honors. He continued to hone his craft with Jean Jacques Rachou at New York’s La Cote Basque and then relocated to Italy where he apprenticed at the well-established Dal Pescatore in Canneto sull’Oglio and Paracucchi in Locanda dell’Angelo.
It was in Italy that Todd, drawing from his Italian heritage, developed his unique style and approach to cooking. English returned to the United States at 25 and was asked to be the Executive Chef of the award-winning Northern Italian restaurant Michela’s in Cambridge, Massachusetts. He served there as an executive chef for three years, garnering high praise from both the press and the public.
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