Lovely Local Lamb and Figs
Dan’s uncle and aunt, our yenta (not in the busybody sense), came all the way from New York to visit, so I wanted to make a special meal.
Eggplant Parmesan? Fresh fish? But then I stumbled upon new Bon Appetit recipe for Lamb Chops with Fresh Herbs and Roasted Figs. That’s what I would make. But calling these lamb chops is a bit misleading. It’s rack of lamb cut into chops. Not the most recession-friendly recipe. But luckily I found an affordable local source of lamb just down the road. I even biked to their store to procure it. Nice rack. Had to crack a little joke as I took the 3-lbs. of meat (and mostly rib bones) from the freezer.
The hardest part of the recipe was timing the cooking of the lamb right and carving the chops. All you do is rub the rack with herbs and garlic, add some salt and pepper, brown, roast then roast the succulent halved Kadota figs in the lamb fat. I especially love such plain-looking green figs with their resplendent blush interiors. In Siddhartha, when Herman Hesse compares “her mouth to a fig split in two“: that’s a description that’s stayed with me. Don’t you just love Google Books?
To whet our appetites, we noshed on local cheeses (including the end of an addictive Rogue Creamery Rosemary Cheddar) with hazelnut sourdough bread from the farmers’ market. They sampled my pickles; the kosher dills were a hit, maybe even better than Ben’s? What better compliment could a girl get. The asparagus and okra pickles didn’t go over as well.
Rounding out the meal was Julia’s always reliable, amenable whole grain salad. I threw blanched green beans from our garden and roasted local Italian peppers into it. I recommend making it with Trader Joe’s Harvest Grains Blend (Israeli couscous, orzo, split garbanzo beans and red quinoa). I think that’s the Trader Joe’s item I most miss. I always pick some up when I’m in Portland. It’s supposed to be coming to Corvallis. Of course, they’ll probably discontinue carrying this product by then.