On The Lamb

Plating, schmating. This was money. Local, organic lamb leg steak with endive mash, kale, and little cakes made from the leftover yam-sweet potato mixture with black olives, lemon zest, and Moroccan spices added. All drizzled with a reduction I made from the lamb chop bones in the fridge, mirepoix, bay leaf, and red wine. I got started early on this, which is why the reduction had time to happen, since I was blanching and freezing about 10 pounds of mirepoix so our winter can have some of that divine flavor at the base of its soups and sauces. I finally had time today to make a meal that had all the components properly prepared; with the bulk of the office drudgery done, I took a much-needed break to garden and preserve on the nicest day we’ll have for the rest of the year. To celebrate finished work, impending show, and fitting meal, I opened a 2002 Gemstone which- despite its youth- still hits those Cali cab marks like an old pro.

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  1. Bruno

    Looks like a great meal Peter! Maybe next year I’ll have a nice garden like yours so I can do some canning and freezing for the winter months.

  2. peter barrett

    The garden is the best way to improve and deepen your understanding of ingredients. It’s also good exercise. I can’t say enough good things about it.

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