#Loyal to local



For The Lamb

Serves 4

2 tsp. of minced garlic

Three sprigs of fresh rosemary

Two sprigs of thyme

Pinch of Salt

Dash of cayenne pepper

Zest of one lemon

Two tablespoons of extra virgin olive oil

4 lamb chops


Place all ingredients in a zip lock bag and let marinate over night

Let chops come to room temperature twenty minutes before cooking

Season with salt and pepper

Place chops on hot grill about three minutes per side (lamb chops should be medium rare)

Plate and serve with mostarda

Cherry Horseradish Mostarda

1/2 cup of cherries fresh or frozen (you can use any seasonal fruit)

1 shallot minced

1/2 cup of white wine

3 Tbs. of champagne vinegar

3 Tbs. of sugar

1 tsp. of mustard

1 tsp. of horseradish

1 tbs. of butter


In a small saucepan combine all ingredients except the mustard, horseradish and butter.

Bring to a boil, then quickly reduce heat to a simmer until it has a jam consistency (15-20 min.).  

Add the remaining ingredients stir and serve. Can be served warm or at room temperature.