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Best of 2000: Best Lamb Chops

Trattoria Positano
142 University Avenue, Hillcrest
(619) 294-6995

When you read a menu, and the lamb chops are listed as New Zealand lamb, you know you're getting a better product. Whether it's the feed or the care, New Zealand lamb is more tender, more flavorful, less stringy and chewy than other lamb. Of course, the way it's prepared counts too. Katerina Di Lucca knows her way around New Zealand lamb. She uses 16 to 18 ounces for each serving, braises it in a hot pan, and then bakes the rack for seven to ten minutes. While the lamb bakes, she prepares one of the two sauces. The first consists of pancetta, kalamata olives, onions, rosemary, and olive oil. These are sautéed before adding beef stock, a splash of red wine, and a touch of marinara sauce for color. The sauce is reduced and placed over the rack and between each chop. The rack is placed in a salamander (a small oven above the griddle) for a last browning. The second sauce is actually a crust prepared from brioche bread, goat cheese, and parsley that's worked into a paste. When placed in the salamander, it grows crusty. It's stronger in flavor than the ham-olive combination.

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Trattoria Positano
142 University Avenue, Hillcrest
(619) 294-6995

When you read a menu, and the lamb chops are listed as New Zealand lamb, you know you're getting a better product. Whether it's the feed or the care, New Zealand lamb is more tender, more flavorful, less stringy and chewy than other lamb. Of course, the way it's prepared counts too. Katerina Di Lucca knows her way around New Zealand lamb. She uses 16 to 18 ounces for each serving, braises it in a hot pan, and then bakes the rack for seven to ten minutes. While the lamb bakes, she prepares one of the two sauces. The first consists of pancetta, kalamata olives, onions, rosemary, and olive oil. These are sautéed before adding beef stock, a splash of red wine, and a touch of marinara sauce for color. The sauce is reduced and placed over the rack and between each chop. The rack is placed in a salamander (a small oven above the griddle) for a last browning. The second sauce is actually a crust prepared from brioche bread, goat cheese, and parsley that's worked into a paste. When placed in the salamander, it grows crusty. It's stronger in flavor than the ham-olive combination.

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4S Ranch Allied Gardens Alpine Baja Balboa Park Bankers Hill Barrio Logan Bay Ho Bay Park Black Mountain Ranch Blossom Valley Bonita Bonsall Borrego Springs Boulevard Campo Cardiff-by-the-Sea Carlsbad Carmel Mountain Carmel Valley Chollas View Chula Vista City College City Heights Clairemont College Area Coronado CSU San Marcos Cuyamaca College Del Cerro Del Mar Descanso Downtown San Diego Eastlake East Village El Cajon Emerald Hills Encanto Encinitas Escondido Fallbrook Fletcher Hills Golden Hill Grant Hill Grantville Grossmont College Guatay Harbor Island Hillcrest Imperial Beach Imperial Valley Jacumba Jamacha-Lomita Jamul Julian Kearny Mesa Kensington La Jolla Lakeside La Mesa Lemon Grove Leucadia Liberty Station Lincoln Acres Lincoln Park Linda Vista Little Italy Logan Heights Mesa College Midway District MiraCosta College Miramar Miramar College Mira Mesa Mission Beach Mission Hills Mission Valley Mountain View Mount Hope Mount Laguna National City Nestor Normal Heights North Park Oak Park Ocean Beach Oceanside Old Town Otay Mesa Pacific Beach Pala Palomar College Palomar Mountain Paradise Hills Pauma Valley Pine Valley Point Loma Point Loma Nazarene Potrero Poway Rainbow Ramona Rancho Bernardo Rancho Penasquitos Rancho San Diego Rancho Santa Fe Rolando San Carlos San Marcos San Onofre Santa Ysabel Santee San Ysidro Scripps Ranch SDSU Serra Mesa Shelltown Shelter Island Sherman Heights Skyline Solana Beach Sorrento Valley Southcrest South Park Southwestern College Spring Valley Stockton Talmadge Temecula Tierrasanta Tijuana UCSD University City University Heights USD Valencia Park Valley Center Vista Warner Springs
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