Dark Days: Lamb and Bread Pudding

Friday, February 08, 2008

The Fair Food Farmstand had sort of a disaster last week - the freezer broke and all their meat had to be sold off at wholesale.  I’m a thrifty kind of a girl, so I managed to snag a good supply of meat, including a pack of lamb chops from Bixler’s Country Meats.

The lamb ended up in a marinade of local garlic, stone ground mustard, soy sauce, and red wine vinegar overnight.  It was definitely warm enough last night to grill outside, but we recently added a cast iron grill pan to our kitchen stash.  Apparently, I still haven’t quite gotten the knack of it yet, because the kitchen filled with smoke and we had to open up a window and put a fan in the kitchen to keep the smoke alarms from going off!  Luckily, the lamb was perfect - rare lamb is the best!

I served the lamb with wax beans from last year’s garden, and parmesan and butternut squash bread pudding.  The bread pudding was so good - the bread was Le Bus challah bread that was about a week old, butternut squash from last year’s CSA that had been roasted and frozen, Hendrick’s parmesan, and local eggs and milk.