Lamb chop

Eastside Road, October 20, 2011—

ANOTHER LITTLE PACKAGE from the freezer tonight; another couple of lamb chops from our son and daughter-in-law up Laytonville way. Shoulder chops this time, as you see. After thawing them I sprinkled salt on both sides, let them come to nearly room temperature, and spread crushed garlic and a little rosemary on one side.

I'd picked cannelloni from the garden a couple of days ago and shelled them: those got cooked in water until tender, then flavored with a little salt and sage leaf. The green tomatoes are from the Healdsburg farmers' market. The chops were simply broiled in the kitchen stove; when this much baseball's waiting to be watched, no time to grill over vine cuttings outside. Maybe next week.

Green salad after, of course.

Montagne Saint-Émilion, Château Tour Bayard, 2007 (a little closed and tight, not what I'd hoped)