Taste Test: Rack up 3 lamb dishes in L.A.

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Hands down, and you meat eaters most definitely will agree, Lamb is simply divine. This versatile and mouth-watering entree is starting to make appearances in numerous L.A. restaurants this season, and we want to discuss what to expect in three dishes we’ve found in the city. Cause three times a charm:

Pistachio Pappardelle-115

At RivaBella in West Hollywood, Michelin-starred Chef Luigi Fineo crafts a housemade Lamb Pappardelle pasta, with peach and pistachio, as well as offering Lamb Loin with sweet corn, snap peas, and pearl onion.


West Hollywood’s FIG & OLIVE Melrose Place presents French Riviera-inspired Rosemary Lamb Chops for dinner which are grilled/smoked à la minute and presented with a bouquet of Herbs de Provence, goat cheese, chive gnocchi, roasted honey, thyme eggplant, and rosemary garlic olive oil. For lunch, diners can enjoy a lighter option of grilled Rosemary Lamb on skewers, with bell pepper, Greek yogurt, honey, couscous with fig, red onion, scallion, tomato, and FIG & OLIVE’s Koroneiki olive oil from Greece.


Westwood’s Napa Valley Grille introduces a variety of new, rustic autumn menu items, including its signature Lamb Ragout, with housemade pappardelle, red wine, tomato sauce, red chili flake, and parmesan; Rack of Lamb with garam masala, potatoes, cauliflower, cilantro-mint sauce, and raita; and a dish featuring Lamb Merguez Sausage with poached egg, cannellini bean cassoulet, spinach, and oven roasted tomatoes.

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