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Lamb Chops with Farm Fresh Veggies

Lamb-chop
  

This was a meal made almost completely from produce grown on small Maine farms or backyard gardens -- and what a meal! Elise said it was "one of the most flavorable meals I ever ate" and then made me promise to put that in this post!

Roastedtomatoes1_1It's tomato roasting time! CLICK HERE for my post on how to do it.

We visited some local farms recently and bought a great-looking pack of lamb chops from the Noon Family Sheep Farm in Springvale, Maine. Later in the week my neighbor Kit generously allowed me to snip several stalks of mint from their garden, and the same day I stopped in at our old house -- sitting empty awaiting the sale closing -- and harvested oregano from the herb garden. The carrots, kohlrabi, onions and collard greens in the dish all came from our CSA share, and the rosemary came from the windowsill pot in my apartment.

Lamb Chops with Summer Vegetables

4 small lamb chops about 1-1/4" thick
8 young multi-color carrots, peeled and cut in irregular 1" pieces
2 bulbs kohlrabi, peeled and cut in sticks
4 new onions, sliced lengthwise
3 C chopped collard greens (tough stems removed)
3 cloves garlic
2 T butter
1 T olive oil
3 T minced fresh mint
1 T minced oregano
2 T minced rosemary
fish sauce
hot sauce

Boil the chopped collard greens until tender, about 20 minutes if they're not too old.

Sauté the onions 4 or 5 minutes in the olive oil until just starting to be tender. Add the carrots and kohlrabi. Sauté slowly until the carrots are just starting to be tender. Add the garlic, collards, herbs and butter and stir to combine. Season to taste with fish sauce (or salt) and hot sauce. Keep warm while preparing the lamb.

Dry the lamb chops thoroughly and sear for about 1 minute on a side in a hot oiled skillet. Reduce heat and sauté another 2-3 minutes on a side, or longer if you prefer, to desired doneness. Drain some of the liquid from the vegetable mixture into a small plate and turn the chops a couple of times in it and then plate the chops on or next to a mound of the vegetables. I served this with steamed white rice on the side.

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Comments

Please send my best to Amy and Tom at Wolf Pine -- you're so lucky to be in their CSA. Amy has a special feel for the land, and a strong sense of community. I also envy your proximity to Maine bluberries, which I think are the very best. So glad to discover your blog!

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