Wednesday, September 8, 2010

On the lamb....

The air and the light are subtly changing as we begin to round the slow curve into fall. The colors and textures of onions and garlic curing in the top of the green toe barn make me think of every fall i've ever been through and the excitement and energy in the air. i have been in a mad rush to put up tomatoes and potatoes for the winter. Not to mention keeping tabs on firewood and household repairs that need to be done before the roof is covered in snow. And while that is still a good ways off it must remain on my mind.....
This session at the farm was easy to plan as on each visit all the ingredients seemed to jump out at me. Onions, garlic, eggplant, sweet peppers, basil, and LAMB! I love getting lamb from Gaelan because I know what a luxurious life they have had. Sunny southeast pastures and lovely grass and fresh water all abundant. After eating so much of what this farm has to offer I feel that I could pick out their products in a blind taste test. The terroir is very evident and delicious.
This recipe almost made itself. I massaged a fresh basil and garlic paste onto two lamb chops and grilled them rare while I sauteed garlic, onion, pepper, and diced eggplant in a pan with extra virgin olive oil, salt,pepper, thyme and a splash of fresh lemon. Turn the sautee out onto a plate and top with a few fresh basil leaves and mount the chops on top and then drizzle a reduction of lamb stock over the whole! Fantastic!

1 comment:

  1. Nate, it sounds, as everything you suggest does, dreamy! I am envious of your resources. Hope to make the pilgrimage with Tyler some time this fall/winter to experience the restaurant and some of your sublime company.