Planning your last meal of Restaurant Week Boston? Fans of lamb can go out with a meaty bang at restaurants from the South End to Stoughton. Talented chefs from all over are adding chops and shanks to their prix fixe offerings though the much-loved meat also turns up in a cassoulet and a savory sausage, as well. See some of your options below and be on the lookout for lamb.
Henrietta’s Table – Barbecue ale braised Elysian Field Farm’s pulled lamb shank with wilted greens, farro, native beans and crispy nitrate-free smoked bacon
Estragon – Grilled baby lamb chops with cauliflower-rosemary mash
Beat Hotel – Grilled lamb sausage with Dijon mustard and cornichons
Artistry on the Green – Braised lamb shank with green chickpeas, caramelized yogurt, harissa, mint and pistachio
Park – Braised lamb with cranberry bean cassoulet and grilled bread
Amelia’s – Stoughton – Double cut Australian lamb chops with au gratin potatoes and pomegranate fig demi