Tender rack of lamb is marinated in a homemade zhoug sauce, a bright and spicy Yemeni cilantro sauce, then gently cooked to perfection. Paired with a vibrant vegetable medley and fluffy couscous and finished with a drizzle of more zhoug, this dish offers a symphony of rich flavors in each bite.
Nutritional facts
Protein
49g
Carbs
47g
Calories
1010
Fat
70g
Ingredients
Lamb, Extra Virgin Olive Oil, Carrots, Coriander, Black Pepper, Cumin, Castelvetrano Olives, Cilantro, Garlic, Kosher Salt, Green Beans, Jalapeno Peppers, Grapeseed Oil, Red Bell Pepper, Couscous, Italian Parsley
Reviews
4.4
Based on 45 reviews
With over 20 years of experience, Taylor brings a unique take on menu creation, a strong leadership presence and positive vibe. Taylor spent time as the Chef in the Southern California kitchens of The Anchor in Venice, Michael’s Santa Monica, and Comme Ca in West Hollywood. Taylor has trained alongside Michelin-rated talent in restaurants such as Alain Ducasse and Daniel Boulud, as well as worked with star chefs like Antonia Lofaso, Curtis Stone, and Marcel Vigneron.
As an alum and winner on food network he brings a certain flair and style to his food which can be translated in many ways. Taylor designs clever menus curating locally sourced and inspired dishes with the freshest ingredients. As a Santa Monica Farmer’s Market regular Taylor will also lend his ideation and experience to guide the food through seasons.
Taylor, a proud dad who lives and breathes positivity, is motivated by everything from the season to his surroundings to old-school cookbook recipes. He likes to experiment with ideas, incorporate the season’s peak ingredients, transform classics into something new, and introduce dishes that people don’t even know they love yet.
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