Organic Lamb with Flash Seared Asian Greens

Monday, January 31st, 2011

(Thanks to Local Farmer & Chef Matt Romero!)

INGREDIENTS:
1 lb. Lamb Sirloin (Shepherd’s Lamb)
2 cups Asian Greens (Camino De Paz Farm)
2 cups Braising Greens (Monte Vista Farm)
2 Rosemary sprigs (1 sprig for chopping) (Santa Cruz Farms)
Pea Sprouts for garnish (Sungreen Living Foods)
Red Wine (La Chiripada Winery or Black Mesa Winery)
Garlic (Jacona Farm)
Black Pepper
Olive Oil
Butter

PROCEDURE:
Season lamb with olive oil, salt, pepper and chopped rosemary. Place on grill, cook to medium rare, remove and allow to rest for 10 min. prior to slicing. For the greens, heat large skillet or wok. Add olive oil, garlic, and greens. Flash sear over high heat. Season with kosher salt and place on platter. For the sauce, heat skillet, add butter, garlic, and rosemary sprigs. Cook for 2 minutes, add red wine and reduce sauce by half, remove rosemary, add a pat of butter and work into sauce. Arrange lamb slices over greens and spoon sauce over lamb. Garnish with pea sprouts.

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Market Salad with Goat Cheese Disks and Red Chile Croutons

Monday, January 31st, 2011

(Thanks to Local Farmer & Chef Matt Romero!)

INGREDIENTS:
2 cups Gourmet greens (Romero Farms)
2 cups Spinach (Santa Cruz Farms)
1 oz. Vinaigrette dressing (Duke’s Raspberries)
Kosher salt
Black pepper
1 cup Red chile croutons (Cloud Cliff Bakery)
1 oz. per serving Goat cheese disks**
Black and white sesame seeds
Olive oil

PROCEDURE:
Place spinach and greens in stainless steel or glass bowl. Toss with dressing and salt and pepper. Arrange on plates, garnish with red chile croutons and toasted goat cheese**
**Toasted Goat Cheese Disks: Form 1 oz disks of goat cheese. Gently press into mixture of black and white sesame seeds. Heat non stick skillet and place small amount of olive oil in pan. Place disks in pan and heat until sesame seeds are toasted. Remove from heat and place on salad.

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