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.
For much of the past two decades, 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, Chef
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, is in Hudson, NY.
Robert · 04/25/23
I love lamb and this was outstanding. The potato gratin was wonderful. I would definitely order this again.
Laura · 04/22/23
The flavors were wonderful! So easy and yummy!
Amber · 04/13/23
My favorite dish!
Corie · 04/06/23
This is my second time having this. I started the potato gratin in a cast-iron skillet in the oven at 350, then added the lamb and sauce after 12 minutes, cooked for an additional 8 minutes, and topped it all off with fresh cracked pepper and finishing salt. I would give it 10 stars and would expect to pay at least $50 at a restaurant for the same meal.
Corie · 03/10/23
great but pricey
Alison · 01/26/23
I love lamb! And this was perfect. The potato was a huge nice surprisse!
Mike · 01/23/23
perfect will order again happy
Robert · 12/30/22
Bay Leaves, Beta Carotene, Black Pepper, Canola Oil, Carrots, Celery, Extra Virgin Olive Oil, Garlic, Heavy Cream, Kosher Salt, Lamb Racks, Mushrooms, Nutmeg, Olive Oil, Onions, Parmesan Cheese, Parsley Stem, Potatoes, Red Wine, Roasted Veal Bones, Rosemary, Sugar, Thyme, Tomato Paste, Veal Demi, Veal Stock, Water, White Pepper, Whole Milk
Recommended for special occations.
1. Preheat to 350F
2. Remove sleeve and peel back film
3. Pour sauce on top
4. Heat up for 12 mins or until heated through
Don't you worry is time is an isue we got you covered!
1. Remove sleeve and peel back film to vent
2. Pour sauce on top
3. Microwave for 2 mins
We envision a world in which chefs are no longer bound by the economic and geographic limitations of the current restaurant model. One where culinary artists can reach beyond the neighborhood, and share their craft with millions of people.
Small batch meals crafted by top culinary talent. Delivered to your door each week.
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Signature meals by John, prepared in small batches and available to order directly to your door.