lamb chop, lovage salsa, tomato, haricots verts


We will call this meal our Labor Day weekend American red meat indulgence.  These were among the tastiest and best-butchered and trimmed lamb chops either of us can remember ever having.  The Ottomanelli brothers on Bleecker Street are a priceless treasure.  I bought four of them yesterday, and put two of them in the freezer for another day.

  • extraordinarily tasty and juicy pan-grilled loin lamb chops (each one, and here each serving, 6 1/2 ounces)  from Ottomanelli & Sons, finished with a salsa verde of lovage, capers, garlic, parsley stems, arugula and olive oil
  • pan-grilled Paulina plum tomatoes from Eckerton Hill Farm, brushed with olive oil and a bit of balsamic vinegar
  • very tender haricots verts (they started out some green and some purple) from Berried Treasures, blanched and then reheated with oil and seasoned with salt and pepper
  • a traditional northern Italian red, from Piedmont, Tenuta la Pergola Monferrato Rosso 2011, blended by Kermit Lynch