Chef Rachel Klein, formerly of Liquid Art House, will be opening a new spot called RFK Kitchen in Needham, MA later this spring. We caught up with her to chat about a few of her recipes for home chefs, and about her new place.
Tell us about this recipe: Mediterranean-Style Lamb Shanks with Pomegranate and Roasted Eggplant.
“For this I was thinking about those Middle-Eastern and Mediterranean flavors, and the fall or winter season. The fruit lightens it up, but it’s rich and satisfying. I love eggplant with lamb, it has that rich and smoky, earthy quality to it. What I like about this dish is that you can make it on Saturday afternoon and have it during the week, but it’s also fancy enough to serve for company. I think braised meats tend to get better after a day or two.”
Check out this recipe and others by Rachel at australian-lamb.com.