By David Waltuck—Director of Culinary Affairs
In July of 2004, I was working on a new menu at my Tribeca restaurant, Chanterelle. The summer Olympics in Athens were about to begin, which naturally got me thinking about Greek food. I decided to tap into memories of traveling in Greece, and also of cheap meals in cafeteria-style restaurants in Hell’s Kitchen, where I lived in the 1970s. It was while in Hell’s Kitchen that I came up with the following dish, in which a marinade suitable for shish kebab is applied to lamb loin, and the typically hearty casserole moussaka is reworked as a small and elegant dish. Fresh marjoram is substituted for the more aggressive oregano that is common in Greek cuisine.
I’ll be serving this dish as one of several courses at A Night at Chanterelle, an exclusive dinner I’ll be cooking at ICE on September 23rd to showcase some of my favorite autumnal recipes. Hope to see you there!
Keep reading to get the recipe for this Olympics-inspired dish.