A pair of inch and 1/2 thick lamb chops from a pasture near Austin. Fresh herbs, garlic, peppercorns, sea salt and a soft red wine. Into a glass bowl thence to the fridge overnight.
Giant white beans, onion chives, carrot, fava beans and goat cheese will comprise a mostly raw salad.
Unzip the favas and blanch them for 30 seconds to loosen the shell, then chill under cold water to stop the cooking. Slit the shells with the point of a knife to set them free.
Onto a hot skillet for 2-3 minutes per side, then into a 400 degree oven for ~10 minutes for medium-rare. I have a leftover potato latke, so I’ll stick that into the oven with the chops.