Confessions of a lamb junky

I have family on Saltspring Island, and every summer we spend time on the farm, the children run wild, it’s an organic feeding frenzy. And if you love good food (I do), you get to know the local farmers, growers, cheese makers, the list goes on. If you’ve never been to Saltspring Island, it is an eaters paradise.  I’ve made some connections! But it’s all about patience. Things take a little longer on island time. And so, two days before Christmas (with a couple of days notice), my “dealer” arrived in the parking lot of my office building, and presented me with my annual delivery of Saltspring lamb, custom butchered.  Along with it came freshly pressed apple cider from the islands longest standing apple orchard and a box of the most delicious, crunchy apples I may have ever consumed. And again,  I waited. Until last night. We barbecued our first rack of lamb.  Have you ever been to Mont Saint Michel in France? If you can tear your eyes away from le Mont and all it’s medieval coolness, there are flocks of lambs grazing on the salt marshes, and somehow their meat is infused with a salty tenderness that is worth driving to the edge of France for. If you find yourself hankering for authentic, organic simple food that will make your brain explode (think Remy in Ratatouille) Saltspring lamb is a little closer than the salt marshes of Brittany, and definitely worth the trip. If you’re lucky, maybe you’ll find yourself a dealer, like me.

Here’s a good description of the Mont-Saint-Michel Pre-sale lamb:

Marinade for Lamb
2 well-trimmed 8-rib racks of lamb, each about 1 1/4 pounds
4 cloves of garlic minced
2/3 cup olive oil
1/2 cup chopped fresh mint leaves
1/4 cup white wine vinegar
1 tablespoon whole grain Dijon mustard
Arrange chops in 13x9x2-inch glass baking dish. Whisk garlic, oil, mint, vinegar, and mustard in small bowl to blend. Season dressing generously with salt and pepper. Spoon dressing over lamb and turn to coat evenly. Marinate at room temperature 2 hours or cover and refrigerate up to 6 hours, turning lamb occasionally.

Prepare barbecue (medium-high heat). Grill lamb until cooked to desired doneness, turning occasionally, about 10 minutes for medium-rare. Transfer lamb chops to platter;  let rest for 10 minutes covered loosely with foil.

This entry was posted in BC, food, France, Saltspring. Bookmark the permalink.

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