Lamb is one of the most commonly cooked meats around the Mediterranean, as the usually hilly and rocky terrain is far more suitable to sheep and goats than cattle. In this country, lamb is often served in relatively inexpensive restaurants featuring Greek, Middle Eastern, North African, Persian and Indian cuisines, plus pricier Italian and New American ones. Lamb might not be as frequent on Seattle menus as in other large cities but there are number of restaurants that serve lamb, and serve it well, mostly as a main dish.
Since the 1950s Canlis has been a special-event destination for Seattle residents. That aura and reputation -- and possible strain on the wallet -- continues today. Combining incredible food, impeccable service, and a beautiful warm décor with dazzling views of Lake Union, it was the highest-rated area restaurant overall in the Zagat Survey in 2010. The cooking is heavily indebted to its Pacific Northwest environs, but reaches around the world for influences. This includes their Mediterranean-accented lamb chops that are served with Israeli couscous, fresh chickpeas, and tarragon.
Canlis
2576 Aurora Ave. N.
Seattle, Washington 98109
206-283-3313
canlis.com
Chef Jason Wilson, the 2010 James Beard Foundation Winner for Best Chef Northwest, heads the kitchen at Crush, a fine-dining New American. Featuring French techniques, an emphasis on top-quality local and regional products, and Seattle-attuned sensibilities, Crush dishes a plump grain-fed lamb chop from artisanal producers Lido Valley in northern California. It might be served with green garlic, artichokes, olive, and mint in a red wine sauce and accompanied by gnocchi; a dish that references Italy.
Crush
2319 E. Madison
Seattle, Washington98112
206-302-7874
crushonmadison.com
Volterra opened in 2005 by locally renowned chef Don Curtiss a few miles north of downtown in the Ballard neighborhood. Though it takes its name from the Tuscan town of Volterra, its embrace of lamb is more fitting of Rome or other points south. Lamb might be served as part of a meat sauce with pasta for one dish, packed in sausage with another house-made pasta for a second or as the featured performer in a meaty shank. The last is braised with rosemary and green olives and served with a chopped mixture of capers and olives, the tastes of Mediterranean Italy.
Volterra
5411 Ballard Ave. NW
Seattle, Washington 98107
206-789-5100
volterrarestaurant.com
