I think one of the most pleasant surprises I’ve experienced over the past few months is the discovery of genuinely good tasting produce coming from local hoop and green house operations.

Case in point: Crow’s family farm in Shawnee, Oklahoma.  They showed up at the OKC Farmer’s Market this past Saturday with large, “real-smelling” red, yellow and green tomatoes.  And while I appreciated the fact that they still had a few purple shelled peas, some pumpkin puree and a few other items, my brain was already dreaming up the week’s meals with plates covered in orange-yellow, low-acid tomatoes.

After a quick stop by the herb section to grab thyme (mine died in the drought last year), I then headed to the Urban Agrarian to think about my centers of the plate.  I wanted…Spring, earthy and “Easter-ish.”  My solution included some Cordero Farms Lamb Steaks and four ounces of fresh Della Terra fresh pappardelle pasta.  I bought a few other things like a nice package of Cacioavera and some purple asparagus just for good measure, then headed home to cook good things!

I thought through all kinds of possibilities in the car on the way home, but settled on this dinner for hubby and I: Grilled Herbed Lamb Steak with Green and Yellow Tomato Pappardelle.  

When making this meal, it is best to prep the lamb steaks at least 1 or 2 hours before grilling.  Refrigerating overnight could be even better.  Lamb steaks are tender cuts of meat and delicious choices for center of the plate.  They’re also a little less expensive than lamb chops but still pack a nice punch for a special dinner. You’ll even notice that there is a nice natural segmentation straight across the center within the muscle so if want to cut them in half and serve light portions to two people, it’s an easy task.

In the food processor mix:

1 tsp sea salt; 3 garlic cloves; 4 sage leaves; strip one 6″ sprig of rosemary; 6-8 mint leaves.  Pulse until well minced. Make sure and breathe deeply for a nice aroma-therapy session while you cook!  Continue reading My Little Victory Garden: Yellow and Green Tomato Pappardelle with Grilled Lamb Steaks →