LAMB FRENCH DIP Friday, August 15, 2014
This 100-year-old diner classic is not, as the name implies, French.
And really, our version isn’t a true French Drip served at diners from coast to coast.
Rather, we give ours a more Pacific Northwest twist.
Think roasted Idaho Lamb instead of roast beef and an herbed goat cheese instead of horseradish.
From there we build it up on a soft, fluffy Grand Central Bakery hoagie roll with caramelized onions, sauteed seasonal mushrooms and pair it with a bowl of lamb jus for dipping.
It’s messy eating—what dip isn’t?—but it’s good eating. Real good eating.
Come on in and give one a spin.