Martin’s Lamb

Inspired by The Kitchen Restaurant

Roasted Martin Emigh Lamb Loin, Stinging Nettle Gnocchi, Wine Stewed Spring Onions and Wild Chamomile Jus. Chef’s Notes: Local rancher Martin Emigh is a bit of a celebrity in the region’s culinary scene, though he would be the first to shun that mantle, in his ever humble way. For four generations, Martin and his family have been raising some of the most amazing and delicately flavored lamb available. Lucky for us, Dixon is a stone’s throw away, and we get to work with the ranch on a very close level. Celebrating all things local, we are pairing this beautifully roasted lamb loin with nutty stinging nettles from West Sacramento and Wild Chamomile from Sloughhouse in a local nod to early spring.

american · italian