Suggested Pairing: Domaines Coccinelles Cotes du Rhone or Jost Baco Noir

Lamb Loins

Ingredients:

4 lamb loins
4 cloves garlic
4 stems thyme
½ cup olive oil
Hearty pinch of pepper

*Chef Graeme Ruppel of the Brooklyn Warehouse sources his lamb loins from Wood N’Hart farms.

Directions:

1. Smash the garlic cloves with the side of a knife.

2. Bruise thyme with back edge of a knife.

3. Combine all the ingredients and allow them to marinate overnight (marinating in a sealed plastic bag helps ensure the meat is always in contact with the marinade).

4. Remove loins from marinade, season liberally with salt and allow them to rest for 30 to 45 minutes.

5. Place loins on preheated grill over hottest spot.

6. After four to five minutes, when well browned on one side, turn over and brown on second side.

7. Move the loins to a cooler spot on the grill and cook to desired doneness.

Grilled Potatoes

Ingredients:

1 pound new potatoes
2 ounces olive oil

Directions:

1. Place potatoes in pot and cover with cold water.

2. Bring potatoes to a boil and reduce to a simmer.

3. Continue cooking potatoes until just undercooked (still some resistance to a knife).

4. Drain water from potatoes and rinse with cold water to stop cooking.

5. Cut each potato in half and place in a bowl.

6. Toss potatoes with olive oil, salt and pepper.

7. Place potatoes, cut side down, on preheated grill.

8. Cover grill and allow to cook until the potatoes are browned and heated through.

Braised Turnip Greens

Ingredients:

½ belly of lamb bacon
2 tablespoons butter
Greens reserved from spring turnips
1 ounce white wine

Directions:

1. Cut lamb bacon into 3 long strips, then crosswise into fine batons.

2. Melt butter in a large pan over medium heat.

3. Add lamb bacon to pan and cook, stirring occasionally, until lightly browned.

4. Add turnip greens to pan, toss with lamb bacon, and then add white wine.

5. Allow greens to steam for one minute (longer as you move further into the season and the greens toughen up).

6. Season greens with salt and pepper and toss to coat with reduce wine.

To Serve:

1. Allow lamb loins to rest for at least five minutes before slicing.

2. Spread a circle of turnip greens on plate. Top with potatoes.

3. Cut lamb loins on a bias, against the grain of the meat, into three pieces.

4. Place loins on top of potatoes.