Monday, November 8, 2010

Stillman's Farms Lamb Chops and Other Delicious Stillman's Farm Offerings

This muy romantico picture has A LOT going on, almost all of it from either our Stillman's Farm veg or meat CSA:
- Stillman's Farm lamb chop
- Stillman's Farm lamb riblet
- Roasted Stillman's Farm butternut squash with bleu cheese and pecans
- Sauteed Stillman's Farm brussel sprouts with Stillman's Farm ham

Ok, I won't say Stillman's Farm anymore. For this post I'll focus on the lamb, the veg sides are pretty straight forward.

The meat on the riblets was super gamey and there was a ton of fat - I probably should have cooked them lower and slower to render out the fat, but I didn't and I enjoyed them nonetheless. Anyway, here's what I did to achieve the above result on the chop:

Heat your pan and add a few tablespoons of olive oil. Sear your chops for about 3-4 minutes per side until really nicely carmelized. This is important and where a lot of your awesome flavor is going to come from! Transfer to a baking sheet and pop them a 350 degree oven for about 5-7 minutes or until they are cooked to your preferred doneness. As always, its important to tent your meat and let it rest for about 10 minutes before you serve.

For the sauce, process toasted almonds (I'll say 1/2 cup sliced) and roasted red peppers (I'll say 1 whole pepper) together in a food process and pour in olive oil until it reaches a saucy yet still thick consistency...mine was similar to hummus. Season to taste with s&p.

To serve, top meat with sauce. Knife. Fork. You know the rest.

What you see to the right of the chop is a lovely light salad of thinly sliced red onions and fennel, lemon, olive oil, s&p. It beautifully cut the richness of the chop.

1 comment:

  1. Not to be off topic, but I'm voting for a post on the pasta dish we ate when I was up at Lainey's place last Thursday night. The one with the breadcrumbs and all.

    I'm sure the lambchops were delicious.