For Classics Week, four D.C. restaurants are offering specials inspired by menu items of the restaurant's past.
Rack of lamb definitely falls into the "classic" category, and 1789 has created a special take on the dish for readers in honor of Classics Week.
The dish involves both the rack and lamb belly. Two bone chops off the rack are cooked to temperature, and the lamb belly is prepared porchetta-style, slow-cooked in duck fat and garlic confit with garlic puree. The dish is served with braised baby artichokes with leeks and mushrooms and lamb jus. Try it for $41 at the Georgetown restaurant, which opened back in 1962.