Tonight's Homestead Meal - Lamb

GRILLED LAMB CHOPS, FRIED EGGPLANT W/FRESH TOMATO SAUCE,

                            CHERRY TOMATO & FETA SALAD

Tonight was a feast fit for kings and queens. Farm raised lamb chops were rubbed with a rosemary and garlic paste and grilled. Fresh eggplant dipped in farm fresh eggs and homemade bread crumbs lightly fried and served with a fresh tomato sauce and a salad made with black pearl cherry tomatoes, homemade feta and fresh basil. Eating from the farm need not be boring. Simple, yet elegant a perfect meal to end the week. The only store purchased items were the olive oil, balsamic vinegar and a local friend's dried Italian herb mix.

Fresh Tomato Sauce:

Peel and chop 4 medium tomatoes.Add 4-5 minced garlic cloves, 2 tbsp minced onion, a drizzle of olive oil, 1 tsp. balsamic vinegar, and 1 tsp Italian seasoning. Let simmer while preparing the rest of the meal or at least an hour. You can puree for a smoother sauce or leave chunky, adding fresh basil at the end.

Fried Eggplant:

Make bread crumbs by pulsing homemade bread and Italian seasoning in your blender and place in a shallow bowl.. Set aside. Lightly beat 1-2 farm fresh eggs in another bowl. Peel eggplant, dredge in egg and dip in bread crumbs. In a cast iron skillet heat olive oil and lightly fry eggplant until tender.(take care not to overheat olive oil!) Keep warm in the oven. Top with tomato sauce just before serving.

Grilled Lamb Chops:

Make a paste of finely chopped fresh rosemary and minced fresh garlic. Brush chops with olive oil and press paste into meat. Grill until desired doneness, we like our medium rare.

Cherry Tomato and Feta Salad:

Crumble feta in a bowl. Halve or quarter cherry tomatoes. Add to bowl. Drizzle with olive oil.  Salt and pepper to taste and top with fresh chopped basil. Lightly toss again.