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At Home With . . . Urbana’s John Critchley

Written by Washingtonian Staff | Published on March 30, 2011
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At Home With . . . Urbana's John Critchley
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
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
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
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
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
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
At Home With . . . Urbana’s John Critchley

A plated dish of lamb leg, grilled vegetables, and Asiago polenta. Photograph by Chris Leaman

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