Cold & wet for the market today

[Denise]

It's just pouring down here.  But the market goes on.  

We'll have both Green Grass Beef and McGeary Ranch lamb at the market today.  McGeary Ranch sends us this recipe that sounds wonderful:

Recipe: Lamb chops marinated in spice yogurt (aka home-made tandoori) 

 

I have been craving Indian food recently, especially tandoori.  Unfortunately, we don't have a proper clay oven to make it.  Below is a recipe for grilled lamb chops that is a tasty imitation ....

Spice mixture:

2 teaspoons sea salt

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon turmeric

1/2 teaspoon cayenne pepper

1/4 teaspoon ground cloves

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

2 cups plain yogurt

2 tablespoons minced fresh garlic

2 tablespoons minced fresh ginger

1 tablespoon olive oil 

2 lbs of loin lamb chops

1.  Combine the salt and all the dry spices in a small skillet over low-to-medium heat.  Toast, stirring, for about 2 minutes, until fragrant.  Remove from the heat and cool to room temperature.

2.  Combine the yogurt, garlic, ginger, oil and spice mixture in a bowl and mix well.  Pour half the spiced yogurt mixture into a nonreactive container just large enough to hold the meat.  Add the lamb chops and pour the remaining yogurt mixture over them.  Turn to coat well on both sides.  Cover and refrigerate for 4 - 12 hours.

3.  Bring the grill to medium heat.  Take the chops out of the container and scrape off most the marinade, leaving only a thin coating.  Place on the grill and allow to sear one side for 2 minutes; turn the chops over to allow the second side to sear for 2 minutes.  Then reduce the heat (if using a gas grill, turn the gas to low; if using a coal grill, move the chops to a cooler section of the grill).  Cook an additional 2-4 minutes per side over low heat. 

Remember, grass-fed meats do best when cooked medium-rare and no more than medium.

Serve immediately.

Adapted from The Gourmet Prescription by Dr. Deborah Chud

 

 In the way of vegetables we'll have lots beautiful chard, carrots & lettuces.  Also Country Fresh Eggs, Homemade Salsa, Pickled Okra, Hellish Relish, Blackberry Jelly and Cherry Tomato Plants and lettuce plants for sale.

No tamales this week but we will have homemade noodles.

4-7 PM every Wednesday in Jennie Lane SmartPark downtown Manor.

Denise LoSchiavo
Manor Farmers' Market

Blackland Reporter
278-1611

 

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