Sunday, March 29, 2009

Saturday: Lamb with Ramson (Baerlauch) Vinaigrette

It's getting to be ramson season and we still have a bag in the freezer from last year; so I needed to use some up. This was an improve for that purpose.

Start by making a vinaigrette from ramson leaves, white balsamico, olive oil, salt, and pepper. Let that sit while doing the lamb.
Season a piece of lamb loin well with salt and pepper and then broil on a preheated grill pan a couple minutes per side. Let rest a couple minutes, then slice and serve on the vinaigrette.

We ate this with basmati rice topped with some of the vinaigrette and some chopped walnuts and some chard that I cooked in a bit of oil with a pinch of salt. Naturally there was also a green salad.

Very nice food.

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