Lamb T-bone

Nation's Restaurant News,  May 17, 1999  

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Mango, Chicago

Chef Steven Chiappetti marinates lamb T-bone in mint and dredges it in black and white sesame seeds before roasting. He serves the lamb over an Israeli couscous salad containing dried currant, dried apricot, golden raisins, almonds, pistachios and pine nuts and a red curry seasoning. A trio of sauces -- spicy harissa, mint pesto and a red-wine vinegar reduction -- accompanies the dish, along with a sesame seed cracker.

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