The certified organic, 400-acre farm in the Capay Valley is one of Northern California’s most beloved.
Full Belly Farm draws crowds at its stands at Bay Area farmers markets, and its produce stars on a legion of restaurant menus.
Established in 1985, it grows more than 80 different crops, including all manner of veggies, fruits, nuts, herbs, and flowers. It also raises chickens, sheep, goats, and cows. It offers farm tours, school visits, and popular events that include farm dinners and pizza nights.
Now comes its newest offering: “Full Belly Farm & Kitchen” (Hardie Grant).
Its first cookbook, of which I received a review copy, was written by Amon and Jenna Muller, who are part of the farm’s second-generation owners. Amon Muller, who runs the farm kitchen, trained at legendary Bay Area restaurants, Chez Panisse, Quince, and Coi. Jenna Muller organizes the farm events.
This cookbook isn’t about boundary-pushing, complex recipes, but ones that are easy, wholesome, and highlight the natural flavors of the ingredients. And they come complete with stories from the farm that take you through its changing seasons.
Enjoy everything from spring’s “Citrus Tea Cake” and summer’s “Cherry Tomato Panzanella with Pickled Red Onions” to fall’s “Pork Belly with Sugar Plum Glaze” and winter’s “Kabocha Squash Cappellacci with Sage Brown Butter.”
With Easter days away, I was jonesing for a great lamb dish. But with our topsy-turvy weather lately where scorching days have been followed by chilly, blustery ones, I wasn’t quite in the mood for a heavy, traditional lamb stew.
“Lamb Chops with Tangy Cilantro and Mint Yogurt Dressing” fit the bill.
This recipe couldn’t be easier. Simply stir together salt, garlic powder, black pepper, and a pinch of cumin, then sprinkle over lamb loin chops. The original seasoning recipe called for 1/4 cup of kosher salt, which I thought might be too much. So, I cut it down to 1/8 cup (or 2 tablespoons), but kept the other measurements the same. It turned out to be plenty for eight chops.
Pan-fry the lamb chops that cook up in less than 10 minutes. If yours have a lovely rim of fat like mine did, be sure to turn the chops on their edge in the pan to get them nicely charred, too.
Serve the chops with a yogurt sauce enlivened with fresh herbs, lemon zest, lemon juice and a touch of olive oil.
The chops are rosy inside and juicy as can be. The seasoning blend flavors them, but not aggressively so. You still taste the true flavor of the meat. If you are a real cumin fan, you could always add more of it to the blend before seasoning your meat.
The yogurt sauce is a perfect accompaniment, especially with its profusion of bright herbs and acidity to cut through the richness of the meat.
Food needn’t be complicated to be fantastic. This recipe proves it.
Lamb Chops with Tangy Cilantro and Mint Yogurt Dressing
(Serves 4 or 5)
For the lamb chops:
1/8 to 1/4 cup kosher salt (see Note)
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
8 or 10 lamb loin chops (about 4 ounces each)
1 tablespoon extra-virgin olive oil
For the yogurt dressing:
1 cup yogurt
1/2 cup olive oil
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
Grated zest of 1 lemon
Juice of 1/2 lemon
Spicy ground chile pepper, for serving (optional)
Prepare the lamb chops: In a small bowl, combine the salt, garlic powder, black pepper, and cumin. Generously sprinkle this mixture all over the lamb chops. If you have a bit of seasoning left over, don’t worry! Save it in a small container for serving alongside the chops. Let the seasoned chops rest for 10 to 15 minutes to absorb the flavors.
Meanwhile, in a large cast-iron or heavy-bottomed skillet, heat the olive oil over medium heat. Once the oil is hot, brown the lamb chops for about 3 to 4 minutes on each side, or until a thermometer inserted near the bone reads 130°F (54°C) for medium-rare. Don’t forget to turn the chops on their side to sear the fat cap, too, if you have any. Remove the chops from the heat and allow them to rest for 2 to 3 minutes before serving.
While the lamb chops are resting, make the yogurt dressing in a small bowl, combine the yogurt, olive oil, parsley, mint, cilantro, lemon zest and lemon juice. Mix well until everything is evenly incorporated. Taste and adjust the seasoning with a pinch of salt if necessary.
To serve, spoon the tangy yogurt dressing over the lamb chops. Sprinkle with chile flakes for a touch of heat, if desired.
Adapted from “Full Belly Farm & Kitchen” by Amon and Jenna Muller
More Lamb Recipes to Enjoy: Lamb-Spice Lamb Chops
And: Lamb Steaks with Soy, Vinegar & Garlic by Jacques Pepin
