We get a lamb a week from the Preston's, lovingly grazed on their biodynamic farm, and while I’ve seen the hours that go into breaking down the animals and prepping an incredible range of veg (much of it from Preston Farm and Vineyard as well) all chef will say about the beautiful spring entrée we shot last week is:
We had assembled some amazing ingredients. We did not mess with them too much. We let them fall naturally on the plate.
The most elegant preparation of the whole animal is the chop and saddle, grilled like this was, to perfection. But when Ryan says the ingredients ‘fell’ naturally on the plate, don’t believe him. His mastery of all the colors in his culinary paint box only make it look easy. I ate the dish with my fingers, the better to enjoy every morsel, though a spoon was in order for the stinging nettle foam. The color reminded me of what my mom used to call new spring grass ~ a singing green. It's everywhere you look right now.
Later that night Chef sent me this:
Here are some other gifts the lamb gives us. Braised shanks Crispy meat balls Rillettes Fresh ground burgers (with feta & olive) Rosemary roasted & sliced leg of lamb Braised tail salad (with frisée) Little tiny tenderloins (wrapped in chard or green garlic) A wonderful rich natural jus Sautéed liver (and onions)
A man of few words our chef. But when it comes to food, they seem to be always the right ones.
Enjoy the rest of Spring.