This dish features pasture-raised Australian lamb grilled to perfection. It is served with a red wine reduction and a creamy potato gratin spiked with Parmigiano Reggiano and finished with a silky reduction of cabernet sauvignon. The lamb is humanely raised without antibiotics or added hormones for a clean, natural flavor and remarkable tenderness.
Nutritional facts
Protein
60g
Carbs
48g
Calories
1060kcal
Fat
64g
Ingredients
Nutmeg, Lamb, Canola and Olive Oil Blend, Bay Leaf, Carrots, Rosemary, Veal Demi-Glace Base, Black Pepper, Garlic, Sugar, Heavy Cream, Potato, Onion, Red Wine, Kosher Salt, Parmesan Cheese, Thyme, Canola Oil, Whole Milk
Contains milk.
Reviews
4.5
Based on 920 reviews
The scalloped potatoes were good but I'm here for that deliciousl lamb! Need more lamb! 🙇🏻♂️😂
Onan · 09/21/26
Tasted bland
Andrea · 09/21/26
Peter · 09/21/26
This was really good but I was still hungry after. Thats usually not the case with cook unity
Brian · 09/20/26
· 09/20/26
Erica · 09/20/26
Always exceptional, with an extra sprig of rosemary.
Robert · 09/20/26
Not a rack but 3 chops and taste was bland hand to add salt and spices to my taste but not bad overall just not worth the price
Thérèse · 09/20/26
The lamb was perfectly cooked and tender and I did like the potatoes, but both could have used a little more salt.
Sheila · 09/20/26
Delicious, but needed a vegetable component to make it a complete meal.
Loresa · 09/19/26
Leon · 09/19/26
Wonderful
Robert · 09/19/26
Cyndie · 09/19/26
Sarah · 09/19/26
tasty, much better than most beef offerings I've had. Potatoes were good after extra cooking
Richard · 09/18/26
Valerie · 09/18/26
Excellent lamb chops. Light and delicious.
Charlotte · 09/18/26
Shelley · 09/17/26
I didn’t think the potatoes had a lot of flavor. I didn’t care for the sauce; with lamb, I would like a mint sauce. The lamb was tasty.
For much of the past two decades, Chef John DeLucie has been one of New York City's most popular chefs leading a number of restaurants like Bedford & Co, Ainslie, Empire Diner, The Lion, and The Waverly Inn. Upon graduating from NYU, he eventually gave in to his natural culinary curiosity and began a tour of Europe's great cuisine centers (France and Italy) where he sculpted his own cooking style, fusing modern cooking techniques with European craft. Upon returning to the States, DeLucie landed several jobs including Chef de Cuisine at the venerable seafood restaurant Oceana. Today, DeLucie's style remains as distinctively simple as it is universally praised. His newest restaurant, Merchants Social, opened in Hudson, New York, in 2022.