Vermont Fall Means Lamb

I can’t remember the first time I grilled a piece of meat. I must have been in college when the allure of cooking over open flame drew me to buy a tiny Hibachi that sits on the ground. From those early beginnings with charcoal briquets, I moved on to covet the ultimate ‘gas grill’. Years later when I found an abandoned charcoal grill in my garage, I decided to give it a go. I went out to purchase some charcoal, but things had changed since those days in college. There were no longer just briquets, I discovered an array of hardwood charcoal, also known as ‘lump.’ After experimenting with it a bit, I was a convert! I became obsessed with low-n-slow barbecue as well as grilling. Grilling everything from fruit to vegetables, meats, even pizza, it has become my daily method of cooking- spring, summer, fall and even winter.

We got our first official frost here on the farm the other day, and then the very next day, it snowed! Times like this require lamb on the grill, I say. I went in search of a boneless leg of lamb in one of our farm freezers. And there, beneath the pork was a perfect sized leg that just might serve two, I thought. With more light snow predicted- this hill farm is at an elevation- full bodied herbal flavors summon me. A classic, Mediterranean/Greek lamb fits the bill. Redolent of garlic, olive oil and rosemary, its simplicity is what makes this one a gem. This recipe can be sized up to serve more by using a larger leg of lamb. Instructions for both charcoal/gas grills follow.

Boneless Grilled Leg of Lamb
Serves 2-4
Prep time 30-45 mins

Ingredients:
1 Boneless Leg of Lamb (2 ½ -3 lbs)
3 cloves garlic, grated
¼ cup Extra Virgin Olive Oil
Lemon zest of 2 medium lemons
Lemon juice of 2 medium lemons
Sea salt to taste
Fresh ground black pepper to taste
4, four-inch long sprigs fresh rosemary, chopped

Begin by firing up a charcoal grill with coals placed only on one side of the grill. For gas grills, turn on the gas to all but one of the burners (medium/high heat). Peel the garlic, and then grate it by using a hand held grater or rasp. I find this often quicker than mincing or chopping. Add this to a medium sized bowl. Zest the lemons and squeeze out the juice into the bowl along with the olive oil, salt, pepper and chopped rosemary. Stir all this together and then using your hands coat the entire leg of lamb on both sides with the marinade/mixture. At this point you can reserve this for about an hour to marinate, or grill it right away.




Grill should be approximately 350ºF.

Place the leg of lamb on the grill (laying flat) directly over the flame to sear for about 2-3 minutes on each side. Then move the lamb over to indirect heat. For the charcoal grill, move to the side without coals. For the gas grill, move meat above the burner which is not turned on. Using an instant-read meat thermometer, cook until meat reaches 145ºF for medium-rare. This should take about 25 mins, but make sure to rely on a thermometer, as every grill is different. Take the meat off of the grill and place on a clean sheet and cover loosely with foil to rest for about 10 minutes. It will continue to cook a bit more and the internal juices will come together. Slice on an angle and dig in! Pairs well with Pinot Noir or a fruity Cabernet.


Click here to see Free Press article from my 3rd localvore contribution. Thanks Free Press!

Grunts & Slumps

Here at Willow Hill Farm, we have a small certified organic blueberry U-Pick operation. It took me a bit to recall when we planted those first small bushes back in 1992. I remember gathering the help of two friends to dig holes by hand and plant into stony, not so well-drained land. Our farm has changed directions over the years beginning with mixed vegetables, heirloom tomatoes, and greenhouse plants. Then we began milking sheep and cows in the mid-90’s. The raspberries, strawberries and currants are no longer as they too suffered the poorly drained soil’s demise. Not so, for the blues though. We are routinely graced with bumper crops in those fields due to our North facing glacial till soil and rocky hills. Sounds like it flies in the face of good gardening? Actually not. Blueberries thrive in an acidic, high water table soil that is a bit rocky or even stony. One imagines the wild ones in their almost shady, raised hummocks in somewhat wet sites. I call it its own ‘terroir’…..Not river bottom, which is what one normally would hope for in the best production of vegetables. Our sole remaining crop 17 years later stands over 7 feet in some spots!

When the weather in July is usually hazy, hot, and humid….alas, maybe not this year- I still hope for it. I become awash in blueberry grunts, slumps, cobbler, pie, crisp, blueberry sauce, and I need to find a simple, fresh and easy recipe that takes the heat out of the kitchen, body and therefore, mind. Something to take me away. Mmmm. sorbet. I like this recipe since it is simple to make, beautiful to look at, and fantastic to eat! And I repeat, oh-so simple. Why sorbet and not ice cream you ask? No custard to make- it’s mix, freeze and go. Less is more.

BLUEBERRY SORBET
Serves 4.

2.5 lbs fresh blueberries/frozen works too (thawed, drained)
2/3 cup water
1 1/3 cups sugar
3 tablespoons fresh squeezed lime juice
2 tablespoons light corn syrup

NOTE: Do not omit the corn syrup. It prevents crystallization and makes it creamy and not grainy, like a granita.
Put sugar and water in a saucepan and bring to a boil. Reduce heat to medium and cook until sugar is dissolved.. Allow to cool off completely.
Place blueberries and lime juice in a blender or food processor and puree until completely smooth. Then transfer blueberry mixture to a fine sieve to remove seeds. Press out all seeds.

Combine this with the cooled sugar syrup and corn syrup .

Success hint: pre-chill blueberry mixture at least overnight. Chill ice cream maker bowl 24 hours ahead of time too. When ready, follow manufacturer’s instructions for the ice cream maker.

This spells summer to me! The almost onyx deep blueberries with their inherent antioxidant health benefits fused with lime and chilled? It’s sublime. Take me away sorbet!