Traditional herbs and flavors like mint, garlic, rosemary, red wine and thyme continue to be the core flavors paired with lamb entrée dishes, according to a quantitative research study of fine dining operations by Datassential MenuTrends™. The study which analyzed dishes from more than 1,000 fine dining restaurants noted that Mediterranean and Moroccan inspired flavors such as tzatziki, aioli, harissa and cumin are also being paired more and more with lamb dishes. Also growing are interesting fruit flavors like coconut, apricot, orange, cherry and blackberry.

For hundreds of chef developed recipes with lamb (searchable by key ingredient), visit http://www.americanlamb.com/food-service/

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