lamb rib chops with farro, buffalo mozzarella, fresh tomato and gremolata

October 16th, 2007 · 5 Comments

the long title is really more of a substitution for the lack of photograph.  due to a technical glitch which i neither understand nor care to discuss, i am as devastated as a food blogger could be.  the most wonderful dinner – sans picture.  so the following description is the equivalent of me saying, ‘ok, close your eyes while i describe this’.

the farro was soaked for about an hour, drained and then boiled in fresh water for 30 minutes and drained again.  i added a great olive oil from chianti in tuscany (the rest of the address still unknown) and some salt and pepper.  then with inspiration from josh friedland of the ‘the food section’ i chopped some buffalo mozzarella and some fresh tennessee tomatoes.  please look at his picture shown below because mine really was the near identical plate.

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but then…

i made a gremolata of fresh parsley, crushed garlic, microplaned lemon peel, olive oil, salt, pepper – and included fresh basil because it felt right.  all of the aforementioned were minced and combined.  then i salted the 9 chops and threw them on a 900 degree grill for about 90 seconds a side.  honestly there were only 8 chops, but that kinda had a nice ring to it…

so, ok.  you with me?  here’s where i need your creative participation.  my plate has a layer of farro, then down one side of the farro is the white mozzarella, down the other side the chopped red tomato.  but now in the center we have a small mound of the green gremolata with 3 chops rising above it all standing in a leaning teepee formation.  i invented this last part.  so now we’ve got a co-written recipe here except jeff has no idea that i exist in the universe.  (hi jeff!)

the dish was totally fabulous.  and i am making it again soon so i can snap a shot.  just for you.

but in the meantime, here is proof of how the dinner began… with a good multi-grain crusty loaf, parmegiano from zingerman’s and truffle honey from market hall.  folks, this combo is not to be missed.  it’s a wow.

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i liken this experience to a computer crash without any back-up files. 

it rarely happens twice.

<sigh>

Tags: cheese · farro · lamb · tomatoes

5 responses so far ↓

  • 1 Amy // Oct 17, 2007 at 3:26 am

    I completely understand how upset you must’ve been over your technical glitch, but you more than made up for it! My mouth is watering here, and I haven’t even finished my first cup of coffee! Well done. :)

  • 2 ceeelcee // Oct 17, 2007 at 8:39 am

    I can’t read with my eyes closed. I guess I’ll have somebody read it to me.

    Are you trying to revive the “Gotham Grill tall food ” trend? That’d be fine with me since it means I have a shorter distance to lift it to my mouth. I’m so last year…

    I am now acutely aware of how much I need a 900 degree IR grill and a microplane. Xmas may come a little early to the CeeElCee household.

  • 3 Abby // Oct 18, 2007 at 11:07 am

    That sounds like a fabulous, healthful meal, and the salad looks so tasty! I’ve never had farro and I think it’s about time I add it to my repertoire of grains!

    As for making the honey-pecan chicken breasts … I don’t see why not! We switch between thigh/breast recipes bc they’re our two fave cuts. It’s basically just a batter – you’d only have to adjust the baking times. Have fun!

  • 4 Klinde // Oct 18, 2007 at 12:41 pm

    Thankfully I come fully functional with a good eye for visualization. Smells heavenly over here as lamb is one of my all time favorites!

  • 5 Butta Buns // Oct 18, 2007 at 2:27 pm

    Well, you’ll just have to make make the lamb chops again sometime.

    Not a problem, your descriptions are enough since you’re very articulate and the enthusism come through just as well without the pictures. I’m staring longily at the big glass of red wine. Yup, it’s been a long day.

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