Bo Peep

Saturday, August 23, 2008

I really like lamb.  Mostly I buy the loin chops from Hillacres Pride or Bixby’s Farms, but last weekend I bought a pack of rib chops from the vendor at Clark Park from Rome, PA.  Wow!  They were super meaty and very thick.  And very, very tasty.  I brushed each chop with egg white and pressed a mix of bread crumbs, shallots, garlic, and parsley into each chop, and then baked them.  A good lamb chop can take being barely cooked, so we ate them rare and it was one of the most delicious things I’ve had in a while!

Accompanying the chop was green beans sauteed in butter and leftover spaghetti squash with collard pesto.  It really seems more like a Winter or Fall meal, but was still very good!

Where it all came from:
pork, that farm from Rome - 150 miles
egg white, Natural Acres - 100 miles
bread crumbs, made from Le Bus bread - 15 miles
shallot, Landisdale Farms - 100 miles
garlic, my garden - 0 miles
parsley, my garden - 0 miles
green beans, Landisdale Farms - 100 miles
butter, homemade from Dutch Way Dairy cream - 100 miles
spaghetti squash, Urban Girls - 29 miles