Being able to relax and cook your food outdoors over an open flame is such a treat. It’s one of the best things about summer!
Corn and tomatoes are at their peak right now and we’re picking tomatoes from our garden every weekend. I chose this menu to highlight both of those ingredients.
I became aware of Lava Lake lamb when I saw a woman in Citarella doing a demo of these lamb chops. I love it when a meal is delicious, eco-conscious, and easy to prepare, so these really caught my attention. I bought these Lava Lake lamb chops because I believe that eating grass-fed, all-natural meat is so much better for you. These sheep have never been given hormones or antibiotics and have never been placed in feed lots.
Along with the lamb, I served grilled sweet corn with a chipotle aioli and a tomato salad with watercress, basil, fresh mozzarella, and a balsamic vinaigrette. At this time of year I eat as much corn as possible. It’s just so sweet. And the adobo sauce from the chipotles is smoky and spicy, it marries perfectly with the crunchy sweetness of the corn. When I’m out in the Hamptons, I buy my corn from my favorite vegetable stand, Pike Farms.
*The original blog was called Flavors in Love. All material has been transferred and some has been edited for easier reading, and archiving.