I always love grilling at the Franklin Farmers Market during the Summer Chef Demos. It gives me a chance to share the best of our local meat producers with the Market customers and to talk about the quality standards of each farm.
Recently, South Fork was grilling at the Market, and we featured different cuts of meat from four different producers — Bear Creek Farm, Tavalin Tails Farm, The Fly Farm and Peaceful Pastures.
For this week’s recipe, I grilled some hefty double cut lamb chops from Tavalin Tails Farm that were simply seasoned with salt and pepper and lemon zest. I picked up a few cucumbers and fresh dill from Rosecreek Farms to make a small salad to help bring out the depth of flavor from the pasture-raised lamb. Hope to see you at the Market this weekend!
For the Lamb
- 2 double cut lamb chops (Tavalin Tails Farm)
- 2 cucumbers, peeled and sliced thinly (Rosecreek Farms)
- ½ clove of garlic, finely chopped
- 1 cup Greek yogurt
- 1 tsp. olive oil
- Zest of 1 lemon
- 1 tbsp. of lemon juice
- 1 tsp. Sea salt
- Black pepper
- Fresh dill (Rosecreek Farms)
For the Couscous
- 1 cup couscous
- 1 tsp. olive oil
- ½ tsp. sea salt
- 1 cup boiling water
Fire up the grill to medium high. Season the lamb with ½ teaspoon of sea salt and some fresh ground pepper.
When the grill is hot, grill the lamb on both sides, turning often until medium rare (145 degrees). Set aside to rest.
Toss the sliced cucumbers with the remaining olive oil, garlic, lemon juice and ½ teaspoon of sea salt and some fresh dill. Set aside and make the couscous.
In a bowl, stir together the olive oil and salt with the couscous, then add the boiling water and stir to combine.
Cover the bowl with a plate and let rest for five minutes. Remove the plate and fluff with a fork. Spoon some couscous on a plate, add a dollop of Greek yogurt alongside, top with the cucumber salad and finally the lamb chops on top.
Tear some fresh dill over everything, divide the lamb chops and serve.
Michael R Martin, South Fork Catering Co.