{"id":4759,"date":"2015-07-27T05:47:04","date_gmt":"2015-07-27T05:47:04","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=4759"},"modified":"2015-07-27T05:47:04","modified_gmt":"2015-07-27T05:47:04","slug":"lamb-chops-with-sorrel-butter-okra-heirlooms","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=4759","title":{"rendered":"lamb chops with sorrel butter; okra; heirlooms"},"content":{"rendered":"

\"lamb_chop_okra_tomatoes\"<\/a><\/p>\n

Note to self: \u00a0This entire meal was a tasty delight, presumably as much for the quality of the ingredients as for the simple preparation, and accolades go to the modest cheese course as well (small portions of three cheeses, and some whole wheat toasts), which is\u00a0not described here.<\/strong><\/p>\n

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At the Greenmarket on Saturday I tried to think of\u00a0something with which the beautiful purple okra I had picked up earlier would be a good match. \u00a0Then I was happily reminded that\u00a03-Corner Field Farm was a part of the Union Square Greenmarket on that day. I bought a package of four thick loin chops, which were frozen. \u00a0When I got\u00a0home, I let them defrost just enough to separate the sections, so that I could place two chops in the freezer, and also two in the refrigerator, where they would defrost overnight.<\/p>\n

The entr\u00e9e I put together the next day represented the\u00a0fairly rare\u00a0appearance of red meat on our\u00a0table, especially in the summer, but this particular appearance\u00a0was a\u00a0very\u00a0good one.<\/p>\n