Southern American meets Italian in this dish of crispy Parmesan- and herb-crusted lamb rib chops paired with a creamy lima bean purée that is perfect for a spring special occasion. Spring lamb is generally associated with Easter and Passover celebrations, but why stop enjoying it just because those holidays have passed? Spring has only just begun, and there’s plenty of American-produced lamb year-round.
Here’s a recipe for shrimp scampi that’s sure to get you rave reviews. It’s adapted from one by Ellie Krieger of the Food Network, and it’s a client favorite.
The addition of artichokes (which are best in spring) to this classic Italian-American dish is sheer genius. Artichokes pair well with something acidic, like the lemon juice used in shrimp scampi, and also with something creamy, like the butter that is often used.