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Summer Berries
​Available For Your Holiday Menu From Meadow Mist Farm

Pork 
Ham Roast $13.50/lb
Ham Steaks $13.50/lb
Shoulder Butt Roast $12.50/lb
Bacon $13.75 sold out
Sausage Italian Sweet $11.50/lb
Breakfast Sauage $11.50/lb
Ground Pork $9.75/lb sold out
Country Ribs or Rack of Ribs
Pork Chops $ 12.50

Lamb
Half Leg of Lamb Boneless $17.50/lb sold out
Rib Chop $20/lb
Loin Chop$20/lb sold out
Shoulder Chop$12.50/lb
Shoulder Roast$13.50.lb sold out
Ground Lamb$11/lb sold out
Shank $8/lb sold out 
Bones $4/lb

Soup chickens $4.50 lb

​GATEAU AU YAOURT YOGURT CAKE
inspired by my current read, Bringing Up Bebe, the little lady was eager to prepare this simple cake from scratch.  
"The first cake that most French kids learn to bake is gateau au yaourt, in which they use empty yogurt containers to measure out the other ingredients. It's a light, not-too-sweet cake to which berries, chocolate chips, lemon or a tablespoon of rum can be added. It's pretty hard to screw up.
...With its orderly measuring and sequencing of ingredients, baking is the perfect lesson in patience. So is the fact that French families don't devour the cake as soon as it comes out of the oven. They typically bake in the morning or early afternoon, then wait and eat the cake as a gouter (pronounced goo-tay)- the French afternoon snack."
from Bringing Up Bebe
Ingredients:
2 six-ounce containers plain whole-milk yogurt (use the empty containers to measure the other ingredients)
4 pullet eggs
2 containers sugar (or one, depending on how sweet you like it) (We used one.)
1 teaspoon vanilla
just under 1 container extra virgin olive oil
4 containers flour
1 1/2 teaspoons baking powder
Add-ins optional (frozen berries, chocolate chips, or any flavoring you like)
Preheat oven to 375 degrees. Grease a 9-inch cake pan or loaf pan.
Gently combine the yogurt, eggs, sugar, vanilla and oil. In a separate bowl, mix the flour and baking powder.
Add the dry ingredients to the wet ingredients; mix gently until ingredients are just combined (don't overmix). Once combined, stir in add-ins such as frozen berries or chocolate chips.
Bake for 30-35 minutes, or until a cake tester comes out clean. It should be almost crispy on the outside, but springy on the inside. Allow the cake to cool and serve with tea (if you're feeling fancy) or a giant cup of milk.
My la petite dame, was delighted to crack an egg and demonstrate her cutting skills for the very first time. Un parfait (perfect) activity.
In all honesty, the experience was sweeter than the cake. Just sayin'.

Adapted from "Bringing up bebe" Yogurt Cake 
2 (6oz) containers of plain yogurt (keep containers for measuring the other ingredients)
 4 Pullet Eggs
1 container honey
1 tsp vanilla
just under 1 container of coconut oil
3 1/2 containers whole wheat pastry flour (I used Red Bob Mills)
1 1/2 tsp baking powder
1 container mini chocolate chips
Instructions
Preheat the oven to 375 F
Coat a loaf pan or 9″ round cake pan with cooking spray or oil.
In a large mixing bowl, combine the yogurt, eggs, sugar, vanilla, and oil.
In a separate bowl, combine the flour and baking powder.
Add the dry mixture to the wet mixture, stir until just combined. You can now add the chocolate chips or berries if using them.
Scoop it all into your baking pan, bake for 35-45 minutes or until golden and when a toothpick inserted is pulled out clean. Let it cool on a rack.



NOVEMBER 18, 2014 / WRITTEN BY JULIA KRAMER
http://youtu.be/VZFuECW1RvU View this you tube video on how to:



Forget about every canapé or thing-on-a-stick that you were planning to serve at your party. Forget about platters. Forget about, like, toothpicks. All you need is a smoked bone-in ham. Order a good one (dartagnan.com is a fine choice), score, glaze, and bake it. Put that ham on a big wooden board, provide a blade with which to slice it (a carving knife, say), and a vehicle with which to devour it (Martin’s potato rolls, ‘natch; order at potatorolls.com). Then watch your guests turn into a pack of wolves, leaving you with just a bone…and the memory of the best holiday party ever.

Get the recipe: Marmalade-Glazed Ham

The Glaze
A sweet-spicy glaze is an impressive—and easy—party trick. Use the formula below, choosing one of each from the sweet, spicy, and boozy rows.

THE BASE
½ CUP BITTER ORANGE MARMALADE

SWEET
¼ cupHoney
Pure maple syrup
Light brown sugar
SPICY
1 TBSP.Adobo sauce
Aleppo pepper
Spicy dijon mustard
BOOZY
3 TBSP.Bourbon
Cognac
Dark rum

The Fixins
With 1 Martin’s potato rolls (dinner party 24-pack size, please), 2 Dijon mustard, and 3 cornichons, your ham becomes a serve-yourself feast.

http://youtu.be/VZFuECW1RvU View this you tube video on how to:

Lamb Burgers with Feta Sauce and Cucumbers
By using lamb instead of beef, and feta cheese instead of American, we've given these burgers an international makeover, creating a Greek recipe that can't miss.
PREP: 15 MINS TOTAL TIME: 30 MINS SERVINGS: 4
INGREDIENTS
1 1/2 pounds ground lamb
2 teaspoons curry powder
3 scallions, thinly sliced
Coarse salt and ground pepper
1 tablespoon olive oil
4 ounces feta cheese, crumbled
2 tablespoons plain yogurt
8 slices country bread (each 1/2 inch thick), toasted, if desired
1 Kirby cucumber, cut lengthwise into ribbons with a vegetable peeler
DIRECTIONS
In a medium bowl, combine lamb, curry powder, and 2 sliced scallions; season generously with salt and pepper. Mix gently with a fork (do not overmix); form into 4 oval patties to fit on bread (each 1 inch thick).
In a large skillet, heat oil over medium-high. Season patties with salt and pepper. Cook until browned and just cooked through, 4 to 6 minutes per side (reduce heat if browning too quickly).
Meanwhile, in a small bowl, mix feta, yogurt, and remaining scallion, mashing cheese gently to combine; season with salt and pepper.
Spread 4 slices of bread with feta mixture; top with cucumbers, lamb patties, and remaining bread.
COOK'S NOTE
Vegetable peelers can slice as well as peel; use one along the length of a Kirby. The ribbons will stay put on a burger and ensure some crunch in each bite.


Eggs -  
Hand Gathered, Hand Washed, Hand Packed, Cage-free eggs, organic feeds supplemented by our own produce, grass and bugs. $7.50 dozen .

Sign up for our Winter EGG  C.S.A.is over but will reopen in Jan 2015. Email us at laurenyaffee@gmail.com if you would like to join and ask for an application. 

PBA Free Canning Lids available
Large size $2.50 each
Small size $1.50 each

Olio Taibi Extra Vergine di Oliva  In Stock
100% organic, single cold pressed, unfiltered, rich tasting Italian Olive Oil from The Taibi Farm in Agrigento Sicily

Biancolilla light and with perfect perfume
Nicellara Del Belice very aromatic mixes well with other olive varieties 16.9 Fl OIt 

Nocellara extra virgin olive oil is produced exclusively with the Nocellara Del Belice olive variety organically grown in the Taibi family estate near the Temple's Valley of Agrigento in Sicily, a UNESCO World's Heritage site. This olive oil is decisively fruity and has a peppery fininsh.We refer to it as the Niagara Falls of flavor. It is great for dipping as wellas for most dishes typiclaly paired with red wibntes such as red sauces, pasta, legume soups,rich salads, and roasted meats. Furthermore, Nocellara has been includdeed in the list of "Best Olive Oils in THe World" by German gourmet magazine "Des Feinschmecker" and Italian olive oil professioanla association" Mastri Oleari" Olio Taibi Nocellara is included in Tom Muellers' Great Olive OPils of The World List. Tom Mueller is the author of "Extra Virginity: The Sublime and Scandalous World of Olive Oil"
Nocellara Uses
Bread Dipping, Soups, Hardboiled eggs, Grilledfoods, Bruschetta, Pasta, Rice Toast, Sauteed Vegetables

Biancolilla extra vrigin olive oil is produced exclusively with the Biancolilla olive variety organically grown in the Taibi family estate near the Temples'Valley of Aggrigento in Sicily, a UNESCO World's Heritage Site. We call Biancolilla the Cashmere gove of falvor and it goes really well on most delicate dishes that are usually paired with white wine, such as delicate salads, steamed fish, and fresh cheeses. Olio Taibi Biancolilla is included in Tom Mueller's Great Olive Oils of The World List. Tom Muller is the authero of " Extra Virginit : The Sublime and Scandalous World of Olive Oil.
Biancolilla Uses
Bread Dipping, Fresh Vegetables Salads, Steamed Vegetables, Fresh Mozzarella and Tomato, Basil Caprese Salad, Steamed Fish, Pasta, Rice, Quinoa Salad, Cottage Cheese, Ricotta Cheese, BAking, Steamed Clams and Shellfish




More of Linda's delicious Tomato Recipes. Also check here to learn All About Tomatoes.

Roasted Garlic and Goat Cheese Tomato Tart

Recipe Type: Tomatoes, Goat cheese, Roasted Garlic, Balsamic Vinegar
Yields: 2 servings
Prep time: 20 min
Cook time: 25 min

Ingredients:

3 large tomatoes, evenly sliced into 1/4-inch thick slices
1 Phyllo (Fillo) Pastry Sheet, thawed according to the package directions 
1 head roasted garlic* 
1/2 cup extra-virgin olive oil
5 ounces goat cheese, softened 
1/2 teaspoon chopped fresh thyme leaves 
1 teaspoon chopped chives
Coarse salt and pepper to taste 
Fresh basil leaves, chopped
Kalamata olives, pitted and halved 
Good-quality aged Balsamic Vinegar
Grated parmesan cheese

* Check out my recipe for Roasted Garlic.

Preparation:

roasted garlicPreheat oven to 400 degrees F.

To remove excess moisture from the tomatoes, place the tomatoes slices in an even layer on baking sheets lined with several layers of paper towels or kitchen towels. Season the tomatoes with salt. Allow the slices to drain in the refrigerator for 2 to 3 hours.

On a lightly floured surface, roll out sheet of puff pastry 1/8-inch thick. Cut into a round, and place on parchment paper on a cookie sheet. Prick holes in the center of the puff pastry with a fork, leaving a 1-inch border.

Mix roasted garlic with olive oil until a paste is formed. Add goat cheese, chopped thyme, and chives. Season to taste with salt and pepper to taste; mix thoroughly.

Spread goat cheese over puff pastry, leaving same 1-inch border. Arrange tomatoes in overlapping circles over goat cheese, covering the surface and tucking a slice in the center. Sprinkle olives, balsamic vinegar, and parmesan cheese over the top

Fold the edges of the puff pastry over to barely overlap the tomato filling to create a crust.

Cook for approximately 20 to 25 minutes. Remove from oven and top with chopped basil leaves. Either serve hot to let cool to room temperature.

Makes 2 servings.

Spinach and Garlic Penna Pasta

Recipe Type: Pasta, Spinach, Garlic
Yields: 4 servings
Prep time: 25 min

Ingredients:

1 (16-ounce) package uncooked penna pasta
8 slices bacon, diced
1 tablespoon minced garlic
2 tablespoons butter
1/3 cup extra-virgin olive oil
1 pound fresh spinach leaves washed, dried, stemmed, and shredded
Freshly-grated parmesan cheese

Preparation:

Cook pasta according to package directions; drain and return to pan to keep warm. Learn How To Cook Pasta Properly.

In a large frying pan over medium-high heat, fry bacon until crisp; remove bacon to a plate with paper towels to drain. Remove and discard all but 2 tablespoons of bacon fat.

Reheat frying pan; add butter and olive oil and heat. Stir in garlic until aromatic. Add spinach, stirring until spinach is cooked. Add pasta and stir until blended. Remove from heat and transfer onto individual serving plates. Scatter bacon over top and sprinkle with parmesan cheese.

Makes 4 servings.
More delicious Brussels Sprouts Recipes and the Vegetable Buying Guide (How to choose and use fresh vegetables).

Brussels Sprouts with Pancetta and Garlic

Recipe Type: Brussels Sprouts, Pork, Balsamic Vinegar
Yields: 4 servings
Prep time: 15 min
Cook time: 25 min

Ingredients:

1 pound Brussels sprouts
2 ounces pancetta, thin slices*
2 cloves garlic, minced
1 tablespoon good-quality Balsamic Vinegar
1/2 tablespoon olive oil
Coarse salt and freshly-ground pepper
1 tablespoon water

* Lean, thin-sliced bacon or prosciutto may be substituted.

Preparation:

Preheat oven to 450° F. Cut the stems from the Brussels Sprouts, halve each one lengthwise, and remove any blemished leaves. With a V-shaped cut, remove the core (this technique opens the leaves of the sprouts slightly without destroying their integrity, which makes available more area, and more texture, for the added flavorings to hang on to.)

Toss together Brussels sprouts, pancetta, garlic, balsamic vinegar, olive oil, salt, and pepper in an 11- by 7-inch baking pan; spread in 1 layer.

Roast in upper third of oven, stirring once halfway through roasting, until sprouts are brown on edges and tender, approximately 25 minutes. Stir in water, scraping up any brown bits on bottom of the pan. Toss the mixture again before serving. Serve warm.

Makes 4 servings.
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Meat, Poultry, Eggs and Produce
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Fresh Pickin's.


Currently Available:
GREETINGS EVERYONE AND HAPPY HOLIDAYS

We will be offering our Whole Roaster Chickens, Soup Chickens, Lamb: Leg of Lamb, Shoulder Roasts, Loin, Rib and Shoulder Chops, Ground Lamb, And Pork Pork Chops, Ham, Breakfast, Sausage, Sweet Sausage, Hot Sausage, Nitrate Free Bacon for the Holidays. Place your order before the holidays are here! Organic Italian Honey, Raspberry Infused Vinegar, Raspberry Orange Jam, Apple Cider Syrup Heirloom Dried Beans from the 1600, 1700 1800's and more


​HARVESTING and Offering: Jan 2015
BEEF 
PORK
FROZEN Whole Pastured Organic Fed CHICKEN $7.00/lb
LAMB 
POULTRY FEET for Stock Making

If there is a specific cut of lamb that you would like for the holidays please let us know!

Meadow Mist Farm will have their pastured and supplemented on only all organic feed, hormone free and antibiotic free,frozen roaster chickens available at the farm . These are very tasty birds that you are sure to enjoy.

 The breeding stock for these special chickens is imported from the regions of Burgundy and Brittany (France). The genetic stock is derived from the American and European old heritage breed of chicken and was developed in the early 1960’s to meet the highest standards of the French Label Rouge Free Range program. 

Pullet Eggs Chicken's First Eggs
Shallots
Heritage Dried Beans 1700 1800's
Raw  Local Honey/ Imported Organic Italian Honey
Raspberry Jam  Organic Raspberry Vinegar 
Apple cider syrup 
Turkeys sold out!
Red Onions
*Celariac
* Flat Leaf Kale
*Heirloom  Garlic 
Heirloom Dried Beans
*Leeks
*Herbs Chives, Oregano, Rosemary, parsely lemon balm, .
*Giant Scallons
*Shisho Japanese Herb
*Tulsi or Holy Basil
*Dried Beans  Heirloom Slow Food Arc of Taste  

​* Heirloom Pop Corn 

This is what corn used to look like. Thank you Meadow Mist Farm for sharing this with me It is beautiful lauren

. Check out the photos on our face book page meadow mist farm


Eggs  Regular Mixed Sized Eggs Day Range and Tractor Raised

2. Imported Extra Virgin Organic Cold Pressed Single Estate Awarded Italian Olive Oil from 
Sicily

Gift Baskets and Gift Bags for   Graduation, New Home, Birthdays, Engagement 

4. Dried.Herbs Chives,  thyme, Flat Leaf Parsley, Curley Parsley, Garlic


Gift Certificates Available 




No pesticides, herbicides, fungicides used!!!!!!!!!!!!! No GMO plants




An egg is a tremendous serving of vitamins and nutrients in a convenient, low-cal single serve package.

One large egg only has about 72 Calories.

Yet it provides 12.5% of your daily recommended protein, 14% riboflavin and 8% or more of the daily value for several other nutrients including vitamins A, D, E, B-6, B-12, folate, iron, phosphorus, and zinc.

People used to worry that eggs were too high in cholesterol to be healthy. Not true! Studies have shown that eating eggs has no effect on blood cholesterol level or coronary heart disease incidence.

Have you ever heard of choline? If not, you’re not alone. Its role in human health was only discovered a few years ago. It is an essential nutrient for cell function, as well as liver, brain and nerve function, and plays a role in memory, heart health and transporting nutrients throughout your body. Pregnant women, mothers and babies, especially, require large amounts of choline. It is necessary for fetal brain development and milk production.

Studies have shown that most Americans do not get nearly enough choline in their diets. Fortunately, eggs have a substantial amount! Just two large eggs contain about half of the recommended amount of choline.

There are only a few foods that contain Vitamin D. These include fatty fish and—you guessed it!—eggs. Recently, the USDA discovered that eggs have even more Vitamin D than previously thought. Vitamin D is necessary for the absorption and use of calcium. It leads to healthy bones.

Eggs also contain lutein and zeaxanthin, for eye health and to help prevent cataracts and macular degeneration. The human body is better able to absorb eye-healthy lutein from eggs than from other dietary sources, according to studies.

Brown and white eggs are the same nutritionally—the difference is the breed of hen that laid them.

Raw eggs can be kept refrigerated for 4-5 weeks. They should not be stored in the refrigerator door, because the temperature changes from opening and closing the door may cause the egg to deteriorate rapidly. They should also not be stored with anything particularly odorous, as they will absorb odors and flavors through the shell.

If you refrigerate some hard-boiled eggs, however, they should be eaten within a week.

The yolk contains a higher proportion of nutrients, vitamins and minerals and protein than the white.

Cider-Cured Pork Chops
SAM SIFTON YieldServes 6

Tom Schierlitz for The New York Times; prop stylist: Megan Caponetto; food stylist: Susie Theodorou
Apple Cider, Pork Chop Be the first to rate: 
INGREDIENTS
8 tablespoons kosher salt, plus more for seasoning chops
2 tablespoons freshly ground black pepper, plus more for seasoning chops
4 cups apple cider, plus more as needed
6 1 1/2-inch-thick center-cut or loin-cut pork chops, bone in
6 tablespoons extra-virgin olive oil
PREPARATION
To make the brine, dissolve the salt in 1/2 gallon of warm water in a large bowl. Add the pepper, pour in the apple cider and mix. Drop the pork chops into the brine and add enough additional apple cider so that the chops lurk in the liquid like frogs in a pond. Cover and refrigerate for at least 8 hours and up to 72.
To prepare the chops, preheat oven to 400 degrees. Remove chops from brine and dry with paper towels. Rub them with 2 tablespoons of the olive oil and season well with salt and black pepper.
Heat the remaining olive oil in two oven-safe skillets and brown the chops, three to a pan, for 4 minutes a side. Place skillets in oven for 6 to 8 minutes and then remove chops to a warm platter. Cover loosely with foil and allow them to rest for about 10 minutes.
Serve with the following accompaniments on a warmed platter, drizzled with the sauce below.


Pork Chops with Shiitake Mushrooms
MELISSA CLARK Time40 minutes Yield4 servings

Evan Sung for The New York Times
In this simple dish, thick pork chops are pan-seared, then finished in the oven. Served with a pungent grainy mustard vinaigrette and crisp-edged shiitake mushrooms, it makes a tasty, hearty weeknight meal.
Featured in: An Extra Step Worth Taking.
Mushroom, Pork 20 ratings 
INGREDIENTS
1 tablespoon Dijon mustard
2 teaspoons whole-grain mustard
½ cup plus 3 tablespoons safflower or grapeseed oil
1 tablespoon sherry vinegar
4 bone-in pork chops (1 1/4-inch thick)
Kosher salt and black pepper, to taste
½ pound small shiitake mushrooms, stemmed
PREPARATION
Heat oven to 375 degrees. In a medium bowl, whisk together the mustards, 1/2 cup of oil and sherry vinegar until thoroughly blended. Set aside.
Heat a large cast-iron skillet over medium heat. Add 1 tablespoon remaining oil. Meanwhile, season pork chops on both sides with salt and pepper. Set aside to absorb the seasoning for a few minutes.
When the oil begins to smoke, add the shiitake mushrooms to the pan, brown side down, in a single layer. Cook, undisturbed, for 3 to 5 minutes over medium heat until the caps are seared all over. Using kitchen tongs, turn mushrooms on their other side and cook for a few more minutes until golden. Transfer mushrooms to a plate and set aside. Wipe skillet of any excess oil with a wad of paper towels and set over medium heat once again.
Add remaining 2 tablespoons of oil to the skillet. When it begins to smoke, add the pork chops in a single layer (you may have to do this in two batches). Cook the pork chops over high heat until the first side is browned, 6 to 8 minutes, depending on thickness. Flip over the pork chops and place the skillet in the center of the oven. Cook for an additional 6 to 8 minutes or until done to taste. Remove the skillet from the oven and allow the pork chops to rest, 5 to 10 minutes.
Arrange the pork chops on a serving platter. Top with mustard vinaigrette and mushrooms. Serve immediately.

Smothered Pork Chops
SAM SIFTON Yield8 servings

Tom Schierlitz for The New York Times
Chicken Stock, Onion, Pork Chop 8 ratings 
INGREDIENTS
8 thick, bone-in pork chops (more if using smaller chops)
Anise brine
4 tablespoons neutral oil, like peanut or safflower, or lard
1 cup all-purpose flour
8 medium yellow onions, peeled and thinly sliced
1 bay leaf
Kosher salt and freshly ground pepper to taste
2 quarts pork stock or chicken stock
1 tablespoon finely chopped parsley, optional
PREPARATION
In a large nonreactive container, submerge the pork in the brine and place in refrigerator for at least 12 hours or overnight, then remove the chops and dry well with paper towels.
Preheat oven to 325. Heat the oil or lard in a large ovenproof pot or Dutch oven set over medium heat. Dredge the chops in the flour, shaking off the excess. Reserve the leftover flour.
Cook the chops in the fat, about 4 minutes per side, until they are brown and crisp on the exterior, and transfer to a plate. Reduce heat to medium-low. Add the onions and bay leaf and cook, stirring often, until the onions are softened, about 15 minutes. Season well with salt and pepper.
Add 6 tablespoons flour to the onions, stir well and allow to cook 3 or 4 minutes. Slowly add the stock, stirring and scraping the pan well, until it is incorporated and the mixture is slightly thickened.
Return chops to the pot and bring to a simmer, then cover tightly and cook in the oven until very tender, 2 or more hours. Transfer chops to a plate and place pot on stovetop, over medium heat. Reduce sauce until it is thick enough to resemble gravy, skimming excess oil and foam if necessary. Return chops to pot to reheat, then serve with their gravy over rice or mashed potatoes. Garnish with parsley if you like.


Lamb Chops With Green Tomatoes
MELISSA CLARK Time30 minutes Yield4 servings
Lamb Chops With Green Tomatoes
Lamb chops cooked with tomatoes is traditional, but less so when the tomatoes are green. Here, unripe, green tomatoes add acidity, which works nicely with the rich gaminess of the shoulder chops. If you can’t get green tomatoes, you can make this with the half-green, half-red tomatoes, the kind that haven’t fully ripened on the vine before they need to be picked in advance of a frost. In a pinch you can even use tomatillos or bland, out-of-season supermarket tomatoes, which will add the necessary juiciness and vegetable matter to the pan if not the same complexity of flavor (a squeeze of lemon would help). In any case, make sure to taste before stirring in the honey, since the acid content of tomatoes varies widely. And if you aren’t a lamb lover but are wondering what to do with a plethora of green tomatoes, you can make this recipe with pork chops; just add a few minutes to the cooking time.
Featured in: Green Tomatoes Get A ‘Go’ Signal From Lamb.
Anchovy, Green Tomato, Lamb Chop 73 ratings 
INGREDIENTS
4 (1-inch thick) bone-in shoulder lamb chops or boneless sirloin lamb chops
2 teaspoons ground coriander
1 ½ teaspoons kosher salt, more as needed
½ teaspoon black pepper, more as needed
2 tablespoons extra-virgin olive oil, more as needed
2 large shallots, chopped
6 anchovy fillets
3 ½ cups diced green tomatoes (2 to 3 tomatoes)
2 garlic cloves, minced
1 to 2 teaspoons honey, to taste
½ cup chopped fresh basil, for garnish
PREPARATION
Season lamb chops with coriander, salt and pepper. If you have time, let meat rest at room temperature for 30 minutes, or in the refrigerator for up to 24 hours.
Heat a very large skillet over medium-high heat. Add oil; once it thins and runs all over the pan, add lamb. Cook meat, without moving, until undersides are golden brown, about 2 minutes. Turn and cook other side until golden, about 2 minutes more. It should still be very rare inside. Transfer lamb to a plate.
Return skillet to heat and lower flame to medium. Stir in shallots and anchovies. Cook, stirring, until anchovies dissolve, about 1 minute. Stir in tomatoes, garlic and a large pinch of salt. Increase heat to medium-high. Cook until tomatoes are almost softened, 7 to 10 minutes. Stir in honey. Taste and add more salt and pepper if needed.
Push tomatoes to side of skillet. Place lamb back in center of skillet. Reduce heat to medium; cover and cook lamb to taste, about 2 to 3 minutes more for medium-rare (or longer if you like). To serve, spoon tomatoes over chops, garnish generously with basil and drizzle with more olive oil.






Furball the Barn Cat