lamb chops, lemon, thyme, green garlic; potato; fava greens

It was Easter.

  • four thick 7-ounce lamb rib chips from Greg and Mike of Sun Fed Beef/Maple Avenue Farms in the Union Square Greenmarket, brought to room temperature, dried thoroughly, cooked on a very hot enameled cast iron grill pan for a total of 12 or 13 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 thyme from Phillip’s Farm and some thinly-sliced green garlic from John D. Madura Farm, and drizzled with a little olive oil

  • about 13 ounces of waxy ruby crescent potatoes from Mountain Sweet Berry Farm, halved lengthwise, tossed with a bit of olive oil, sea salt, freshly-ground black pepper, crumbled dried darker gold/orange habanada pepper, and rosemary leaves from Citarella, roasted at 450º for about 25 minutes, arranged on 2 plates and garnished with micro scallions from Two Guys from Woodbridge

  • a few handfuls of fava greens from Campo Rosso Farm, washed in several changes of water, tossed into a large antique high-sided tin-lined copper pot over high heat in a tablespoon of hot olive oil, stirred until they had quickly wilted, arranged on the plates, sprinkled with sea salt and freshly-ground black pepper, mixed with some chopped peppermint from Phillips Farms, drizzled with a bit of organic lemon juice from Whole Foods Market and some olive oil
  • the wine was a French (Rhône) red, Domaine Des Causses Syrah Reserve 2014, from Landmark Wines
  • the music was the re-engineered recording of Hans Knappertsbusch’s 1951 Bayreuth ‘Parsifal’, which was the opera and the Wieland Wagner production that reopened the Festspielhaus that summer after the war