Rack of Lamb Burnside

40136 Highway 942, Darrow
Wed.–Sat., 6 p.m. to 10 p.m.

When he created Latil’s Landing’s first menu in 2005, Chef Jeremy Langlois corralled as many local ingredients as possible, including Gulf seafood, fresh regional produce and emblematic local foods. Community Coffee, the century-old brand from Baton Rouge, forms the basis for Langlois’ rack of lamb marinade. “It’s what makes the dish unique,” says the chef. “It’s an incredible ingredient for injecting flavor.”

Langlois brews a double-strong batch of Community’s New Orleans Blend with chicory, lets it cool, and then marinates the lamb in it for 24 hours. The meat is rubbed with olive oil, herbs, and salt and pepper before hitting a fiery grill. “We get the lamb from Colorado, and it’s incredible,” says Langlois. “But then we give it this amazing touch of Louisiana.”