ELYSIAN FIELDS FARM LAMB RACK; SPICED TOMATO CHUTNEY, SUMMER SQUASH, BLACK OLIVES
I CANNOT EAT LAMB without thinking back to Roger Vergé, who, at his Moulin de Mougins on the French Riviera, cooked some of the best lamb chops I’ve encountered: seasoned with herbes de Provence and grilled over petrified grapevines. Today we are honored to work with one of the best lamb purveyors in the United States, Elysian Fields Farm in Pennsylvania, where Chef Thomas Keller is a partner. The lamb, raised humanely and fed a perfectly balanced diet, yields delicate meat with just the right amount of gaminess. Today’s trend is to cook it sous-vide, but I like to roast the meat to a perfect medium-rare, well seared on the outside and juicy on the inside. Zucchini, yellow squash, tomato chutney, and chickpea panisses complete this Provençale combination.