I am sorry to have to torture all of you not living in the Bay Area but I have recently discovered yet another reason to live here. I'm not going to mention the obvious perfect things like the weather or our stunning array of produce, because you know all of that already.
I am here to tell you about Prather Ranch lamb chops. I took a chance and bought some at the Sunday Marin Farmer's Market, cooked them very simply, and they swept me off my feet. I've had other meats from them I didn't much care for as I grew up with a particular taste in beef and that's what my tiny taste buds reach for when I'm eatin' it.
But this lamb? You need to go out and get yerselves some right now! (Another incentive is that you can talk real serious about meat with cute cowboys...) I just salt & peppered 'em, picked them up gently with my tongs and crisped the fatty side first, rendered some of that plump fat and then lazily rolled them from side to side in my blacker than black cast iron skillet, (who needs chemical non-stick pans when you can make a non-stick pan yourself with a little elbow canola oil?), and set them in my 350F oven for 7 minutes. MMMMmmmmmm medium rare. Rested these gems for a few minutes and then sliced into their young spring flesh. Not too shy to gnaw on the bone either. Tender and lamb-y but not too gamy.
I've been eating a lot of bitter greens this year. My favorite salad has been a mixture of sauteed and raw escarole mixed with various radicchios and treviso, dressed in Meyer or eureka lemon juice, extra virgin olive oil, flaky sea salt and a few turns of black pepper. Simple because I let the greens speak for themselves.
The bitter greens are a perfect foil for the lamb.