lamb chops, rosemary; crookneck squash, shallot, tomato

These excellent chops were asking for a wine just as excellent, and that’s what we all enjoyed last night.

  • four 5-ounce lamb loin chops, grass-fed and organic, from Shannon Brook Farm, located in the beautiful New York Finger Lakes, dried thoroughly, cooked on a very hot enameled cast iron grill pan for a total of 10 or 12 minutes, turning twice, seasoned with sea salt and freshly-ground Tellicherry pepper after the first time, finished with a squeeze of juice from an organic lemon from Whole Foods Market, scattered with some chopped rosemary from Keith’s Farm, and drizzled with a little olive oil

  • sweet crookneck yellow summer squash from Alewife Farm, cut into 2cm sections, sautéed in a little olive oil for a few minutes with 2 sliced garlic cloves from Norwich Meadows Farm inside a high-sided heavy tin-lined copper pan before 3 fresh spring shallots from Alewife Farm, halved lengthwise, were added, the pan removed from the flame once the vegetables had begun to caramelize, its contents seasoned with sea salt and Freshly-ground Tellicherry pepper, a very few very small red tomatoes from Eckerton Hill Farm stirred in with them until they had just begun to soften, everything arranged on the plates and garnished with nasturtium flower petals

[image of Saber, holding a bottle of ‘Anonymous’ and two spray cans, from #anonymousby1849winecompany medias]