John Toth, The Darkroom Photography
Herbed Loin of Lamb
Fresh herbs bring out the flavor in this herbed lamb with risotto dish from Jarret Flake of ECHO. Brussels sprouts get a delicious twist when cooked with bacon.
Herbed Loin of Lamb with Sweet Pea Risotto and Brussels Sprouts with Bacon
Herbed Lamb Ingredients:
6 oz cleaned Georgia lamb loin
1 Tbsp. fresh thyme
1 Tbsp. fresh rosemary
pinch salt and pepper
1 Tbsp. panko breadcrumbs
1 tsp. olive oil
Directions:
Combine thyme, rosemary, salt, pepper, and breadcrumbs. Mix well. Coat the lamb loin with herbs mix. Heat olive oil in a sauté pan and sear both sides of lamb.
Sweet Pea Risotto
Ingredients:
1/2 c. sweet peas, shelled
1 c. Arborio rice
1 tsp. minced garlic
1 tsp. finely diced shallots
1 sweet onion (finely diced)
4 c. chicken stock
2 c. asiago cheese
1/4 lb. butter
1 tsp. olive oil
Directions:
Sauté garlic and shallots in olive oil until translucent, add sweet peas and onions and cook for 2 minutes, after 2 minutes and add Arborio and stir for 2 minutes. Add 1 cup of chicken stock and let cook until liquid is gone. Continue doing this until you have used all four cups of chicken stock. Then add cheese and butter.
Brussels Sprouts with Bacon
Ingredients:
5 Brussels sprouts
2 pc. bacon
1 Tbsp. bacon fat
2 c. water
Directions:
Bring water to a boil. Slice Brussels sprouts in half and blanch in 2 c. water. Sauté Brussels sprouts in heated bacon grease. Add salt and pepper to taste.
Georgia bounty sources: Lamb Loin from Sweetgrass Dairy, Thomasville. Olive oil from Georgia Olive Farms. Brussels sprouts from Sapelo Farms, Brunswick.
