A couple of months ago Chris & I bought a lamb. We try to eat as much locally grown/raised food as possible so we jumped at the chance to have meat that we knew exactly where and how it was raised. We are lucky enough to know a couple in Connecticut who raise a few lambs each year and this past February we received about 40lbs of lamb to fill our freezer. Tonight, we grilled two of the delicious Loin Chops and paired it with Asian Greens & Spring Vegetables and Gazpacho, all very unique flavors that seemed to work well with each other.
I started off making the Gazpacho, working from a recipe we received recently from Chris's brother and his girlfriend. With temperatures finally in the 70's it seemed like the perfect day for a cold soup. I roughly chopped up 8 tomatoes, 1 green bell pepper, 1 red bell pepper, 1 red onion, 2 seeded/peeled cucumbers, 1 jalepeno, and 1 clove of garlic, dumped it all into the food processor and processed until it was all mixed together. I placed this mixture into a large glass bowl and added 32 ounces of Spicy V8 Juice, 1/3 cup red wine vinegar, and 1/4 cup lemon juice, stirred all together and and placed into the refrigerator to chill.
While I was finishing up the Gazpacho, Chris started working on a Moosewood Restaurant New Classics Recipe for Asian Greens & Spring Vegetables
The lamb chops were the quickest and easiest part of the meal. I made a rub of rosemary and garlic and coated both sides of each chop.
Chris then put the chops on hot grill for about 5 minutes each side.
The tastes of each dish were all completely different, there was the savory lamb, the spicy, tangy gazpacho and the sweet, yet salty, greens & vegetables.
We completely forgot to slice up the avacado to serve with the gazpacho, but luckily we still have plenty of the soup left over and will definitely add the avacado for lunch tomorrow!
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