A Provincial Lunch

Lamb Wrapped in Bacon with Tangerine Marmalade and Seared Spring Onions 

Served with Chicory Greens and Chioggia Beets

For the Lamb

We frequent Westridge Market for these lamb patties wrapped in bacon. They’re simple to cook. Talk to the butchers for the best way to prepare them. This is what they’ll say.

Put them on a baking sheet or skillet on the bottom rack under the broiler for about 15- 20 minutes. Check them often to test for doneness. They should have some soft give to the center like the space on your hand between your thumb and first finger when you make a fist. Done will be pink and the juices with flow clear.

Add your spring onions to the pan for about 5 minutes to brown a little. Serve on the side.

Try to find a homemade marmalade or make some when Pixie tangerines are ripe.  A little bit of sweet on top contrasts well with the salty bacon and the bitterness of the chicory.

For the salad

Our chicory is a frisée style endive from our farm. Use the freshest produce available or grow your own and you wont be disappointed.  Chicory is best eaten shortly after harvested or it becomes too bitter. This salad is washed, chopped and served with a lemon tarragon vinaigrette. Use citrus zest as a garnish. A St. Agur blue and the earthy taste of a few cooked Chioggia beets would compliment the dish and pair well with a Petit Syrah.