This one is for the table that wants to skip the small talk and get straight to the good stuff — a rack of lamb that comes out of the wood-fired oven with a serious char and a center that's still blushing pink.
Rack of lamb, frenched and trimmed tight.
Roasted garlic, soft and sweet enough to spread.
Savory dipping sauce, built for sopping up every last bit.
Wood-fired finish, edges crisped, middle tender.
We keep it straightforward because the lamb does the talking. It's seared hard, roasted slow, and rested just long enough that every slice comes away juicy. The garlic roasts down to something almost buttery, and the sauce is the kind of savory that makes you scrape the plate. Order it for the table — or don't, we won't judge if you keep it to yourself.
