The Butchers

This past weekend, I went to the local butchers—Chandler & Dunn—for the first time. It was so cool. They literally have cows out back, there was a great selection, and the gentleman who works there was extremely patient and helpful.

We decided on fillet steaks, and a rack of lamb. He showed me the difference between last year's aged lamb and what is fresh this season. He even asked if I wanted "those little hats" for the ends of the lamb bones.

Um. Yes!!

When we got home, I grilled the steaks with a bit of olive oil, sea salt, and pepper. Then, served them with Barefoot Contessa guacamole & Nicole Franzen's Roasted Corn Salsa (which I actually serve as a salad—no chips), and a nice bottle of red wine. It was amazing.

Then yesterday, I marinated the lamb in dijon mustard, rosemary from the garden, garlic, olive oil, sea salt & pepper, grilled it, and served it with roasted tomatoes in a sharp cheddar crust, and an arugula salad. It was my first time cooking lamb, and all we could say was "wow".

Very local and very fresh makes a huge difference. We will definitely be visiting the butchers more often.

PS: The tomato tart needed way more tomatoes. But they were so fresh and sweet—from the same place we got the avocados—we ate most of them beforehand.

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