Great dish sounds wonderful. Only thing I’d say is French the lamb cut show temp. And peel the carrots.
Chazegg88 on
Sounds nice, try and make the Lamb a bit more center stage, show it off Chef
Unclaimed_username42 on
I don’t like the way the broccoli is plated to be sideways but not in the plate. I think it would look better if it wasn’t defying gravity, and if the lamb was more visible. I’m not sure I understand the label either, it would look way better without
awesometown3000 on
I’m sure the flavors are good but the plating and that powder stencil make this look like something served at the nicest restaurant in the town where you grandparents live
lordofthedries on
French the lamb if you want to leave stem on the carrots at least clean them up this isn’t rustic it’s lazy.
spacex-predator on
Great as a show pic, not the most functional dish
Sharkrepellant23 on
Great looking dish. Would love to see another angle of it. Something showing the rack a little more.
bluedreams007 on
Nice dish.
But you gotta clean the dirt off those stems and peel the carrots.
And please, french that rack of lamb.
Constructive criticism aside, it’s a beautiful dish. Props.
AGQ- on
I think the bulls blood is doing more harm than good here. Nice color and flavor choice as far as micros go, but it looks haphazard on what is close to being a tight and thoughtful plate.
I’d either place a sprig on each large dot of sauce, place it neatly around a specific component the same way each time, or (most likely) just lose it
quattroformaggixfour on
The veg is incredibly appealing to me-had the organic appeal of the best home roast vegetables ever
Dankjoris on
Very nice, but imo the 1802 doesn’t do the dish justice
Sreezy3 on
Yeah id french trim the lamb, cut them too and show that colour. Also those manky carrot tops are unappetizing. Other than that looks good.
P.s gimme a sauce
jlabarbera716 on
As said by others. Slice and show off your beautiful lamb. A big turn off tho is unpeeled noticeably dirty carrots. 🥕not peeing them is fine too but they need to be washed well dirt is visible in the crevices and stem. Overall very appealing.
13 Comments
Great dish sounds wonderful. Only thing I’d say is French the lamb cut show temp. And peel the carrots.
Sounds nice, try and make the Lamb a bit more center stage, show it off Chef
I don’t like the way the broccoli is plated to be sideways but not in the plate. I think it would look better if it wasn’t defying gravity, and if the lamb was more visible. I’m not sure I understand the label either, it would look way better without
I’m sure the flavors are good but the plating and that powder stencil make this look like something served at the nicest restaurant in the town where you grandparents live
French the lamb if you want to leave stem on the carrots at least clean them up this isn’t rustic it’s lazy.
Great as a show pic, not the most functional dish
Great looking dish. Would love to see another angle of it. Something showing the rack a little more.
Nice dish.
But you gotta clean the dirt off those stems and peel the carrots.
And please, french that rack of lamb.
Constructive criticism aside, it’s a beautiful dish. Props.
I think the bulls blood is doing more harm than good here. Nice color and flavor choice as far as micros go, but it looks haphazard on what is close to being a tight and thoughtful plate.
I’d either place a sprig on each large dot of sauce, place it neatly around a specific component the same way each time, or (most likely) just lose it
The veg is incredibly appealing to me-had the organic appeal of the best home roast vegetables ever
Very nice, but imo the 1802 doesn’t do the dish justice
Yeah id french trim the lamb, cut them too and show that colour. Also those manky carrot tops are unappetizing. Other than that looks good.
P.s gimme a sauce
As said by others. Slice and show off your beautiful lamb. A big turn off tho is unpeeled noticeably dirty carrots. 🥕not peeing them is fine too but they need to be washed well dirt is visible in the crevices and stem. Overall very appealing.