Recipe: Elysian Chef David Thorne’s Lamb with Market Vegetables & Dukkah

This week at the market, we ran into Elysian chef/co-owner David Thorne, who shares his fall recipe for Lamb with Market Vegetables and Dukkah.

Elysian - David Thorne
Elysian chef/co-owner David Thorne checks off his ingredient list at the Santa Monica Farmers Market.

The Downtown Santa Monica Farmers Market is a weekly stop for many of Southern California’s local chefs. Hauling their rolling carts stacked high with crates and boxes of seasonal produce and ice chests full of meat and freshly caught seafood, you can always spot them as they make their way through the bustling crowd.

This week, we ran into chef/co-owner David Thorne stocking up on sweet peppers from Rutiz Family Farms, haricot vert from Two Peas in a Pod and fresh red onions from Jaime Farms for his fall menu this week at Elysian. Tucked away not far from Downtown LA in the Elysian Valley or “Frogtown,” as some refer to it, this place might not be on everyone’s radar. It’s now open to the public for dinner on Thursdays and Fridays, as well as Sunday brunch and has become a favorite among locals.

Inspired by his finds, David describes Elysian’s fare as “semi-Mediterranean, California ‘market-driven.'” He shares with us a new seasonal addition to the Elysian dinner menu: Lamb with Market Vegetables and Dukkah. While there are a thousand and one variations of dukkah, the popular Egyptian spice mixture, the recipe you’ll find below is one that David custom blends for this special lamb dish. Give it a try and tell us what you think!

Elysian - Lamb, Market Vegetables & Dukkah (outline)
Chef/Co-owner David Thorne’s Lamb with Market Vegetables and Dukkah at Elysian.