John Critchley, chef at Urbana, in his home kitchen on a Monday, his night off. Photograph by Chris Leaman
A pre-dinner spread for noshing: cheese, crackers, hummus, and olives. Photograph by Chris Leaman
Vegetables cooking on the grill; the spiced leg of lamb is cooked for more than three hours. Photograph by Chris Leaman
Critchley grates Asiago cheese to add to his polenta. Photograph by Chris Leaman
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
A simple dinner at Critchley’s house means spice-grilled lamb leg and grilled vegetables. Photograph by Chris Leaman
A plated dish of lamb leg, grilled vegetables, and Asiago polenta. Photograph by Chris Leaman
