Tucked beneath this veil of eucalyptus leaves hides a jewel-like morsel of lamb. The leaves have been heated to release their essential oil in a heavenly cloud of scent. The lamb rests atop a dab of intensely-flavored fava bean puree, and is lightly crusted with nicoise olives and akadjura, a "bush tomato" from, you guessed it, Australia.
It is delicious. And elegant. And incredibly flavorful. However, there IS a small flaw in the strikingly beautiful presentation. The meat doesn't want to stay on the end of the "spear" if it's lifted straight up, but if it's lifted with an angled "swoop", most of the fava been remains in the bowl, and it's hard to get back under all those leaves to get what's left behind.
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