At Home With . . . Urbana's John Critchley
John Critchley, chef at Urbana, in his home kitchen on a Monday, his night off. Photograph by Chris Leaman
At Home With . . . Urbana's John Critchley
A pre-dinner spread for noshing: cheese, crackers, hummus, and olives. Photograph by Chris Leaman
At Home With . . . Urbana's John Critchley
Vegetables cooking on the grill; the spiced leg of lamb is cooked for more than three hours. Photograph by Chris Leaman
At Home With . . . Urbana's John Critchley
Critchley grates Asiago cheese to add to his polenta. Photograph by Chris Leaman
At Home With . . . Urbana's John Critchley
The bone-in leg of lamb was rubbed with a mix of grains of paradise, rosemary, cinnamon, dried ginger, and salt. Photograph by Chris Leaman
At Home With . . . Urbana's John Critchley
A simple dinner at Critchley's house means spice-grilled lamb leg and grilled vegetables. Photograph by Chris Leaman
At Home With . . . Urbana's John Critchley
A plated dish of lamb leg, grilled vegetables, and Asiago polenta. Photograph by Chris Leaman
