Join the Lamb Club
Geoffrey Zakarian's Miami return
Sometimes it takes a master chef to finesse an already flawless pairing. Case in point: Geoffrey Zakarian of Dream South Beach's Tudor House restaurant. Zakarian takes the classic spring pairing of lamb chops and puréed peas and accents the duo with a rough-textured hazelnut gremolata. The lemon zest, fresh garlic and parsley in the gremolata play off the lamb's richness; the hazelnut shards counter the creaminess of the Technicolor-green peas. A shining example of how a classic can rock.
Rack of Lamb with Hazelnut Gremolata and
Yield: Serves 4
Lamb and Gremolata
Two 6-rib racks of lamb, Frenched
Freshly ground black pepper
⅓ cup skinned hazelnuts
2 tablespoons finely chopped flat-leaf parsley
2 teaspoons lemon zest
1 garlic clove, finely chopped
2 teaspoons extra-virgin olive oil
3 cups (about 1 pound) fresh or frozen peas
⅓ cup extra-virgin olive oil
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
About The Chef
Geoffrey Zakarian began his career at Le Cirque, then at the 21 Club, Forty Four at the Royalton Hotel in New York City and the Blue Door (now renamed Bianca) in Miami. Zakarian returned to New York City to open Patroon, the now-closed Town and Country. In 2011, he opened the Lambs Club and The National in New York City and Tudor House in Miami's Dream South Beach hotel.
Executive chef Jamie DeRosa collaborates with Zakarian on the menu at Tudor House. DeRosa worked at Wolfgang Puck Orlando, Toronto, Las Vegas and Miami and at Los Angeles's Campanile and Patina. He apprenticed at the Fat Duck in England and was the executive chef of Domus in Beijing.
Tudor House, 1111 Collins Ave., Miami, FL; 305-534-8455 or tudorhousemiami.com