Executive Chef Jason Trivette’s Mint Pistou-Rubbed Lamb is a thoughtfully composed dish that balances richness, acidity, spice, and fresh herbs. The lamb begins with a mint pistou, a French-style relative of pesto that traditionally does not contain nuts. Chef Jason’s version combines mint, basil, parsley, spices, and Aleppo pepper, creating an herbaceous crust with some heat.
“The mint and herbs naturally complement the lamb, while the Aleppo pepper adds a subtle, spice without overpowering it,” Chef explains.
To prepare the lamb, Jason begins with a hard sear on the fat-cap side, allowing the fat to brown and develop a flavorful crust. The opposite side is then seared before the lamb is coated with the mint pistou and finished in the oven for approximately five to six minutes. After roasting, the meat is rested to preserve its juices and ensure a tender final result.
“The sear is important because it builds that deep, savory flavor. Then the herb crust adds freshness and aroma as the lamb finishes in the oven.”
The lamb is served alongside a Carolina Gold rice and Hatch Chile risotto. The rice batch and flash cooked with in-house vegetable stock and finished with Parmesan cheese, butter, and cream.
Completing the dish are chestnut mushrooms sourced from Catawba Mushroom Partners which have been pickled in red wine, giving them a bright acidity and a deep, savory flavor.
“The pickled mushrooms are what bring the entire dish together. Their acidity cuts through the butter and cream in the risotto, while also softening any gaminess in the lamb.”
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