I had visited Stark Hollow Farm already and seen their happy
sheep grazing on a hillside (they’re 100 percent grass-fed), but I hadn’t
bought any lamb that day.
So this past weekend, I stopped by Burlington Farmers Market with my friend Nadine and picked up some nice, thick loin chops. I also
bought some shallots from Jericho Settlers Farm and some of their gorgeous
carrots the color of blood oranges.
It was the makings of a Sunday feast. Sunday is one of my
favorite days to cook, since we’re all usually home in the late afternoon with
no plans to go out. I put on one of my favorite albums, Sigh No More, poured myself a glass of wine, and got to work. Warning:
those of you who don’t eat meat may not want to read any further.
Everyone makes their own choices about what they eat or
don’t eat. Within my household, one of us chooses not to eat red meat (Isabel had chicken for dinner instead), and Chris doesn’t eat veal. I choose
to eat locally raised grass-fed or free-range meat that’s been treated humanely.
I also consume all kinds of dairy, and fish and seafood (but avoid farmed). While I support the “snout to tail” mentality, I don’t have the stomach for it.
Once, though, I did try sheep testicles. Mostly, I eat a plant-based diet—because
it’s healthy and I also happen to love vegetables and grains.
Carrots don’t usually get me too excited, but the red
beauties I picked up at the market were still snappy well into March and full
of flavor. They roasted up to a perfect density and even kept most of their
vibrant color.
I also sautéed up some green beans, alas not local at this
time of year, but I tossed in some local minced garlic.
Even though they weren’t haricot
verts, my preferred kind, they were still pretty tasty,
especially finished with a sprinkling of Fleur
de Sel.
Finally, I cooked up some rice to soak up those delicious
lamb juices and turn the dinner into a proper square meal, which does have a
certain way of satisfying the appetite. Usually I’m not one to follow fads, but back in
January I tried going wheat-free. I’ve been having issues with inflammation and
achy joints, and the argument for going wheat-free was pretty compelling based
both on conversations with friends and articles on the subject. A little over
two weeks was all I could take.
The substitutes were either unpalatable or made
of starches that were hyperglycemic nightmares. I was also craving carbs like
never before, driving me to eat half a bowl of popcorn ravenously, something I
hadn’t done since I was pregnant. Despite all that, I was a grouch. So I went
back to wheat, happily, and eat about the same amount as I did before—in
moderation. If I follow any kind of regimen with my eating patterns, it’s simply
that. I find that when I restrict myself in some way, I begin to obsess about
food and compensate by eating things that are less healthy that the restricted
food itself. Besides, life’s too short. Food is meant to be enjoyed, so I can
put up with some achiness.
Which brings me back to the lamb. Oooh, baby, it was gooood.
You can taste the farm in this lamb. It makes you want to
pick it up and eat it off the bone with your hands, which we did. After a few bites, Faye
said, “This is the kind of meat where you can really tell you’re eating an
animal.” I couldn’t have said it better myself—and this comment from a girl who
has volunteered for years at the Humane Society and more than once has donated
some of her own money to the World Wildlife Fund. The human omnivore is a
complex creature, and it gives me great satisfaction that she could appreciate
the authenticity of the lamb. So much of what is produced in the US and passed off
as food has been genetically engineered or heavily processed with additives and
flavorings that it hardly resembles food at all, both in taste and chemical
structure.
By eating this primitive breed, we were participating in the
conservation of a species that might otherwise go extinct. In fact, Icelandic sheep have
just recently been removed from the watch list, thanks to farms like Stark Hollow. All the more reason to enjoy.
Pass the meat, please.
Pan-Roasted Lamb Chops with Rosemary
Serves 4
8 lamb chops, about 1½ inches thick
1 t ground rosemary
Sea salt and ground pepper to taste
3 T olive oil
Preheat the oven to 400˚F roast. Rub the lamb
chops with the rosemary and season them with salt and pepper. Heat the oil over
medium-high heat in a large enameled cast iron pan. Cook the lamb chops until
they begin to brown, about 3 minutes on each side.
Transfer the pan to the oven and roast the chops
about 10 minutes total, turning them once. This timing should result in meat
that’s medium rare. Adjust the timing based on your preference for doneness.
No comments:
Post a Comment