After a certain amount of experience in various cities – and countries – including both good and less good experience with the meats available at local farmers’ markets, I’ve come to the conclusion that the amount of satisfaction that comes from cooking any cut of meat depends very much on the excellence of the butcher. These particular two chops were as beautiful to look at – both before and after grilling – as they were delicious to eat.

 

• 2 thick lamb loin chops, produced by Van Well Family Farms, in Watertown, SD, from Eataly, cooked on a very hot grill pan for about 6 minutes on each side, seasoned with salt and pepper after they were first turned over, finished with lemon, chopped lovage from Two Guys from Woodbridge
• nutty ozette potatoes from Mountain Sweet Berry Farm, halved lengthwise, with a bit of olive oil, salt, pepper, and rosemary leaves from Phillips Farm, roasted at 450º for about 20-25 minutes, sprinkled, as soon as they emerged from the oven, with wild garlic from Lani’s Farm, and then some chopped parsley from Eataly
• tender collard greens from Norwich Meadows Farm, washed, drained, and braised very lightly in a heavy pot in which one halved garlic clove from Norwich Meadows Farm had been allowed to sweat in some olive oil, the dish finished with salt, pepper, and a drizzle of olive oil
• the wine was a California (North Coast) red, Fleur de California North Coast Petite Sirah 2013
• the music was from the album,  ‘[Johann Heinrich] Schmelzer, [Johann Joseph] Fux: [Barok] Music at the Habsburg Court‘ (great fun)