grilled lamb chops, rosemary; cauliflower, red onion, chilis

How does one lamb chop differ from the next? How can one be so much more delicious than the other? I don’t know the answer, but if he were around while I’m writing this, I’d start by asking Walter Adam, of Shannon Brook Farm.

Walter’s were pretty stupendous, last night.

  • four lamb loin chops (21 ounces), grass-fed and organic, from Shannon Brook Farm, in the New York Finger Lakes, brought to room temperature, dried thoroughly, cooked on a very hot enameled cast iron grill pan for a total of 10 or 12 minutes, turning them over twice, seasoned with sea salt and freshly-ground black 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 Phillip’s Farm, and drizzled with a little olive oil
  • one small finely-chopped red onion from Norwich Meadows Farm and a finely-chopped Rocambole garlic clove from Keith’s Farm, introduced to 3 tablespoons of olive oil already been heated above a high flame inside a very large cast iron pan, then stirred for a minute or so until the alliums had just begun to color, a bit of a finely-chopped small Calabrian medium hot cherry pepper from Alewife Farm and some chopped spearmint leaves from Stokes Farm added and stirred in, followed by some baby cauliflower of several colors and one head of Romanesco broccoli from Norwich Meadows Farm, the florets and smaller stems separated into bite-size pieces, everything sautéed, or braised, a little water added if necessary, for 7 to 10 minutes, or until the ‘cabbages’ were barely tender, seasoned with sea salt and freshly-ground pepper
  • the wine was a California (Santa Barbara) red, Rick Boyer Santa Barbara County Syrah 2016, from Naked Wines
  • the music was Mozart’s Violin Concertos Nos. 1 & 5, and his Sinfonia Concertante, performed by Vilde Frang, Jonathan Cohen conducting his chamber orchestra, Arcangelo, with violist Maxim Rysanov joining them in the Sinfonia Concertante