Posts Tagged ‘Roots Down Organics’

Seasonal Eats: Chef Justin Faubert’s recipe for lamb chops with fresh BBQ sauce and potato salad stack

Saturday, July 27th, 2013

Photo by Justin Faubert

This colourful summer dish pairs fresh tomatoes with grilled lamb and adds flair to an old picnic mainstay – potato salad.

To prepare the meal, chef Justin Faubert chose lamb from Maple Meadow Farm in Osgoode (you can also find Maple Meadow meats at The Piggy Market), eggs from Bekings Poultry Farm, and potatoes and tomatoes from Roots Down Organics. The herbs and the vegetables shown in the photo came from Justin’s garden.

Justin Faubert is chef for Thyme and Again Catering and for his own private chef and consulting company, Landwaterfork Foods. He is also the local auditor for Leaders in Environmentally Accountable Foodservice (LEAF), a national sustainable foodservice standards organization. A Vancouver native who graduated from the Pacific Institute of Culinary Arts and holds the Red Seal Chef designation, Justin has contributed other recipes to Earthward.

Maple Meadow lamb chops

Serves 4

2-3 lamb chops per person

salt and pepper

Prepare the chops by trimming the fat (if desired). Sprinkle them with fresh chopped oregano or mint and season well with salt and pepper.  Set your grill to medium hot (400˚). Grill the chops on each side for approximately 4 minutes or until they reach the desired doneness. Be careful with flare ups! Remove the chops and let them rest.

If you don’t have a grill, broil the chops in the oven, or sear them in a pan on the stovetop.

Fresh BBQ sauce

Prep time:  5 min

12 cherry or grape tomatoes, halved

1 tbsp red onion, minced

2 tsp honey

1 tbsp apple cider vinegar

1 tbsp olive oil

1 tbsp chopped fresh herbs such as parsley, oregano, basil

salt and pepper to taste

Put all ingredients in a bowl and mash them lightly with a fork. Adjust seasoning with salt and pepper. Spoon the tomatoes and juices over the lamb chops.

Potato salad stack

Prep time: 10-15 min

Cook time: 20 min

4 medium yellow or red skinned new potatoes

2 eggs

1 red onion, thinly sliced

1 tsp Dijon mustard

2 tsp chives, finely sliced

1 tsp tarragon, minced

½ lemon, zest and juice

2 tbsp olive oil

salt and pepper to taste

Boil potatoes in salted water until tender. Drain and chill. Hard cook eggs in boiling salted water for 12 minutes. Cool and peel. Combine mustard, herbs, lemon, oil, salt and pepper in a bowl. Reserve.

Cut cooled potatoes into 1 cm slices. Thinly slice the eggs and place one slice on each slice of potato.  Top with a few slices of onion. Spoon a little dressing over each potato/egg and stack 3-4 potato/egg pieces together. Garnish with a sprig of fresh herbs or celery flowers.

Serve with fresh garden vegetables.  Pictured are snow peas, asparagus and Chioggia beets.

What’s your favourite summer grill dish?