Beautiful Herb Crust - Favourite Course

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Herb Crusted Saddle of Lamb with Shallot Purée, Rosemary and Garlic
One of The Square's classic dishes. This was a gorgeous presentation showcasing a nicely sliced saddle of lamb and its perfect shade of rare-medium rare. The meat was tender, juicy, and had a distinct balance between lean protein and tasty fat. I was enamoured by the glistening emerald herb crust which held its integrity and stayed on the saddle of lamb with every stroke of the knife! I found the accompanying sides incredibly delicious and a great pairing with the lamb: roasted artichoke; sweet roasted clove of garlic and caramelized shallots; intense and chewy sundried tomatoes; there was even a hearty pan roasted slice of Yukon Gold potato, which was like a thick cut piece of apple that had been sautéed in butter and sugar, only more dense, dry and starchy. A thick streak of shallot puree both decorated the plate and added sweet flavours to the protein, juxtaposing the saltiness of the jus, the tannins in the gently sautéed bed of spinach and the hint of mustiness from the truffle salt seasoning this dish. This course was a winner with its appearance, the impact of the flavours, and excellence in the players on the plate. It was probably the most memorable lamb course I've had in a while, and I would gladly return for a repeat sampling any day.

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This photo also belongs to:

	London (May-June 2008) (Set)
		285 items
	Part of: United Kingdom

	Dining Out (Set 6) (Set)
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	Part of: Food: Dining In, Dining Out

	The Square (June 2008) (Set)
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	Part of: San Pellegrino's World's Best Restaurants, All that is Michelin, United Kingdom, Food: Dining In, Dining Out and Fine Dining

	Aesthetics of Food (Pool)
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	Food Macros (prepared/cooked only) (Pool)
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	A Food Photography Experience! (Pool)
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	Michelin Stars (Pool)
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	Lamb, the better red meat. (Pool)
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Taken with a Canon PowerShot SD850 IS.
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Taken on June 4, 2008

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Beautiful Herb Crust - Favourite Course

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