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 4 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 form Tavalin Tails Farm that was simply seasoned with salt & 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!
Grilled Lamb Chops with Cucumbers, Yogurt & Couscous
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 tbl of lemon juice
1 tsp Sea salt
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 lamb on both sides, turning often until medium-rare. (145F) 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 5 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.