Eat something other than chicken

Two delicate, succulent racks of lamb, simmered in fresh herbs and its own juices, the rack of lamb, Natural Au Jus, is the star dish Hotel Four Seasons will be serving up at this year's Gleaner-sponsored Restaurant Week, sure to tantalise your taste buds.

"It's a beautiful dish," said executive chef Fitzgerald Malcolm of the hotel's signature dish.

"We use fresh herbs to marinate it such as rosemary, fresh thyme and garlic," continues Malcolm. "What makes it so unique is that it's served in a puff pastry cup with duchess potatoes."

Fitzgerald said Restaurant Week is a great opportunity for patrons to try dishes they don't usually select.

"We're encouraging our Jamaicans to eat something other than regular chicken," said Fitzgerald, which explains the selection of the rack of lamb for the menu.

- Sacha Walters-Gregory