Here is another one of Eat Local 101 chef, Eric Gower’s favorite holiday recipes. Lamb and lavender is one of those sublime combinations; nothing more is needed, except maybe a small splash of lemon to wake it up, right at the end. Serve with potatoes or rice, along with a vegetable side dish.
4 one-inch-thick lamb chops, bone-in, about 1½ pounds
liberal dusting of lavender salt (see page xxx)
liberal dusting of freshly ground black peppercorns
1 tablespoon fruity extra virgin olive oil
1 tablespoon butter
1 Meyer lemon, zested then quartered
Preheat oven to 500 degrees. Rinse and dry the lamb chops, and cover the chops on both sides with the lavender salt and pepper. Melt the butter and olive oil in an oven-proof skillet over high heat, until very hot. Swirl around, add the chops. Sear one side for about five minutes, until well browned. Flip it, and transfer to oven. Roast for about five minutes for medium rare. Don’t overcook them – they’re best when still pink in the middle. Let them rest for five minutes on a cutting board. Slice the meat off the bone, then squeeze a quarter of the lemon over the slices, adding a touch more lavender salt, and pepper, if needed. Serve on warm plates. Serves 4.
Eat Local 101 chef, Eric Gower was kind enough to share some of his favorite holiday recipes with market shoppers. We hope you continue to enjoy these dishes throughout the Winter. Nothing could be simpler than turning on the oven, rubbing some olive oil and salt over beets, wrapping them up in foil, and baking them for an hour. You can think of these as your starch – try them instead of the usual baked potatoes.
4 large beets
fruity olive oil for rubbing
freshly ground black peppercorns
drizzle of extra virgin olive oil
Preheat oven to 400. Cut four 1-foot by 1-foot squares of aluminum foil. Rub the beets with some olive oil, and place each one an aluminum square. Generously sprinkle on some pepper, and even more generously sprinkle on some lavender salt (you’ll need about a tablespoon of salt per beet). Wrap them up tightly in the foil, place in the oven, and bake for an hour. Test for doneness by piercing with a sharp knife – it should go through with very little resistance. Remove, take off the foil, and let them cool a bit. When cool enough to handle, slip off the skins, which will be the saltiest part. Roughly chop up the beets, drizzle on a little olive oil, and serve as a side dish to any main course. Serves 4.
Recipe provided by Eric Gower.