Friday, November 5, 2010

Local Lamb Sirloin Chops with Parsley Pesto

Like I have said so very many times before, every morsel from East Fork Farm is downright dreamy. This evening, tender lamb sirloin chops were enjoyed smothered in a perfect parsley sauce fresh from the garden. Accompaniments included; roasted sweet potatoes tugged from the soil just 50 yards from the dinner table, smeared with delicious whole milk ricotta, and organic red wine for sipping. It's good to be alive.

Lamb Sirloin Chops:
*2-4 pasture raised lamb sirloin chops
*sea salt

Bring coals of a charcoal grill to moderate heat, or place a grill pan over medium heat. Coat grill rack or pan with butter. Rinse lamb chops. Pat dry with paper towels. Liberally coat each side of chop with fresh ground pepper and sea salt. Place on hot grill, turning once halfway through, about 3 minutes per side (time will vary depending on thickness of chops). Sear to medium rare, being careful not to overcook. Allow to rest.

Parsley Pesto:
*3 cups loosely packed fresh Italian flat leaf parsley leaves
*2 cloves garlic
*sea salt
*extra virgin olive oil

Blend parsley with garlic, sea salt and pepper in a food processor. With blade running, slowly add olive oil until desired consistency. Spoon over whole or sliced chops.

Toast to the hard workers of your local farms, who's tedious labors produce the opportunity for meals such as these.

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