Get Your Easter Lamb at the Best NY Steakhouses
Lamb is a neglected protein, coming in behind beef, chicken and even fish. So unfair. A delicious meat with depths of flavor, lamb deserves to be featured more often at the center of the plate.
In the same way that many Americans have corned beef only on St. Patrick’s Day, many enjoy lamb – a staple of the Middle Eastern diet – only on Easter. This has got to change because lamb is a wonderfully rich and flavorful protein. Attention must be paid…and there’s some excellent lamb out there.
Lamb is not to be found on every menu, but at some of the best New York City steakhouses, lamb is served throughout the year. And hold the cloying mint jelly: the accompaniments to the lamb at these exceptional steakhouses will expand your understanding of just how good this meat can be.
Here are five of the best New York steakhouses where you can eat your Easter lamb in style.
The Dutch. Don’t let the name fool you: The Dutch doesn’t offer the foods of Holland, so don’t expect Gouda; please do expect some classic American foods, like grilled pork and lobster roll, and, of course, lamb. The Dutch does lamb, as it does so many dishes, with a few international twists: a rack of succulent lamb meat is served with Jamaican jerk sauce, a roti pancake from India, and pikliz, a spicy Haitian mix of cabbage and carrot.
212 Steakhouse. At 212 Steakhouse, you might want to start with something light, perhaps the wild salmon avocado ceviche or the grilled octopus. When it’s time for the meat, however, go for the lamb. After all, it’s Easter, and if you don’t order lamb now you may just wait another year before you order it again. 212 Steakhouse grills their lamb and serves it with creamy polenta and roasted brussels sprouts (hey, you won’t even need to order a salad or a vegetable side: the whole meal is there on your plate!)
Peter Luger. When people think of steak in New York city, the name Peter Luger soon comes to mind. Since 1887, Peter Luger has been offering some of the most undeniably delicious prime ribs, pot roast and chopped steak…but there’s also lamb, and as you might expect, Peter Luger does it big time: two double-thick lamb chops; these are from the loin, the menu describes as an “extra heavy cut.” Get that and a platter of tomatoes and you’ll be very happy.
The Sea Fire Grill. Sea Fire Grill sure sounds like a seafood place, and there is a lot of outstanding seafood on the menu here. But there’s also a luscious rack of Colorado lamb, three pieces, dressed in rosemary jus and sided with broccoli rabe (the slight bitterness of this leaf sets off the luscious goodness of the lamb). With superior service and a stupendous wine list, the Sea Fire Grill just might convince you that you should have lamb more than once a year.
Wolfgang’s Steakhouse. Perched on Park Avenue (as well as other locations in NYC and the world), Wolfgang’s Steakhouse is a guaranteed good time, especially if you’re in the mood for lamb. Delicate lamb rib chops are beautifully prepared, crisp around the edges and juicy in the middle. Balance the richness of the meat with German potatoes and spinach. Happy Easter!