lamb chops, garlic, rosemary; roasted roots; greens


This meal is pretty straightforward, so I can’t think of anything to say about it, other that the fact that the other two lamb chops from the package of four I bought on Saturday are waiting in the freezer for another meal, and that I also still have more of all the roots which accompanied the meat in this dinner.

  • two lamb chops form 3-Corner Field Farm, seasoned, brushed with garlic from S.S.& O. Farms and rosemary from Phillips Farm, both chopped, then pan-grilled
  • roots (celery root, parsnips, and carrots from Norwich Meadows Farm, and German Butterball potatoes from Mountain Sweet Berry Farm) together with shallots from Keith’s Farm, all roasted together, then finished, before they were removed from the oven, with chopped garlic from S.S. & O. Farm, and chopped lovage from Two Guys from Woodbridge
  • radish greens, from a Greenmarket source I did not record this time, dressed with olive oil, salt, pepper, and balsamic vinegar
  • the wine was a French red, Clos Chanteduc Côtes-du-Rhône 2011