Tender grass-fed lamb chops with aromatic herb crust, served alongside chef-selected Southern comfort sides that celebrate local Houston flavors and traditional cooking methods.
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Chef's Story
"This lamb comes from a family ranch outside Austin that practices regenerative farming. I cure the chops for 2 hours in my herb blend before pan-searing - it creates that perfect crust while keeping the inside tender. The pinto beans are my grandmother's recipe from East Texas. She taught me to slow-cook them for 4 hours until they're creamy but still hold their shape. This meal represents everything I love about Southern cooking - bold flavors, quality ingredients, and recipes passed down through generations."
