Join "Jayni's Kitchen" this week for "Saturday at the Farmers' Market."
Two local chefs and several vendors at the Lawrence Farmers' Market share recipes using fresh vegetables and local products. On the menu: Homespun Hill Farm Grilled Lamb Chops with Rosemary, Garlic and Mustard, Fingerling Potatoes with Leek and Tomato Topping, Marinated Beets, Caramelized Onion Dip with Fresh Seasonal Vegetables, Barbecued Goat Chops with Watermelon-Arugula Salad and Green Olive-Almond Pesto, and Roasted Beet Salad with Orange and Fennel. All of these recipes are online at www.freestatestudios.com.
A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; 10:30 p.m. Sunday; and 10 a.m. and 8:30 p.m. Monday.
Homespun hill farm grilled lamb chops
8 grass-fed lamb chops, cut 1-inch thick
Rosemary, Garlic and Mustard Baste:
2 tablespoons brown mustard
2 garlic cloves, minced
1 tablespoon fresh snipped rosemary, or 1 teaspoon dried rosemary, crushed
1 teaspoon fresh snipped thyme, or 1/4 teaspoon dried thyme, crushed
1/2 teaspoon black pepper
Trim excess fat from the lamb chops, if desired.
Rosemary, Garlic and Mustard Baste: In a small bowl, combine the brown mustard, garlic, rosemary, thyme, and pepper. Using a basting brush, brush the mixture onto one side, or both sides of each lamb chop.
Place the lamb chops on a pre-heated gas grill, or over hot charcoals. Cover and grill over medium-high to high heat for 3 to 5 minutes each side, or until desired doneness is achieved. When turning the chops, brush the tops again with the mustard baste if desired. Serves 4.
Tip: Grass-fed lamb has less fat, so for best results, cook the chops to an internal temperature of 120 to 145 degrees.
- Recipe by Debbie Yarnell, Homespun Hill Farm
4 to 5 medium-sized beets
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 garlic clove, minced
Remove the tops from the beets and place them in a baking dish with a small amount of water. Cover and cook in a 350 degree oven until tender, about 1 hour, depending on size. Cool the beets, slip off their skins and slice them about 1/4-inch thick. Place the sliced beets in a shallow bowl.
In a small bowl, whisk together the vinegar, oil and garlic. Pour the mixture over the beets, cover and refrigerate overnight before serving. Serve the beets as a side dish, or add them to a tossed green salad.
- Recipe by Julie Waters, Wakarusa Valley Farm