lamb chops, roasted turnips, red chard stems


Damn if it isn’t a match made in heaven: Lamb and turnips (remembering Julia Child’s pairing, but here each prepared in a very simple form), along with the sweet-sour accompaniment of red-stem card stems, simply sautéed or braised.

  • loin lamb chops from 3-Corner Field Farm, pan-grilled, then topped with a lovage salsa verde (capers, garlic, mustard, sherry vinegar, lovage, parsley, arugula, salt, pepper, and oil – the recipe from Skye Gyngell)
  • young purple-top turnips from Norwich Meadows Farm, cut into half-inch pieces, tossed with oil, rosemary from Norwich Meadows Farm, salt, and pepper
  • the stems of red-stem chard from Norwich Meadows Farm (the ‘green’ leaves having been enjoyed in an earlier meal), sautéed in oil, with a bit of garlic from Norwich Meadows Farm, briefly covered so that the water clinging to the stems providing a braising liquid which was then boiled off when the pot was uncovered, finished with salt, pepper, and a bit of olive oil for additional seasoning
  • the wine was a Spanish red, Barahonda Barrrica Monastrell Syrah 2011