Summer on the Olympic Peninsula, Washington

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For this episode, we’re throwing it way back to the Pre-‘Rona times.
 In summer of 2019, we took a really cool trip to the very northwestern corner of the continental united states, where we marveled at the incredible nature, beautiful seasonal produce, warm people, and yes, even came across a snake or two.

Links to topics we discussed can be found at the bottom.


Recipe – Seared Lamb loin with a roasted scallion, garlic and mint “chimichurri” and garlic smashed potatoes.

·         One lamb loin.

·         Salt

·         Pepper

·         Scallions – two bunches

·         Mint

·         thyme

·         Head of garlic

·         Olive oil

·         Lemon

·         Chili flakes or fresh charred chillies

·         Fennel pollen (optional)

·         Fingerling potatoes

·         Butter

·         foil

 

Let lamb come to room temp. 

Make chimichurri – Roast scallions over open fire till lightly charred greens, and soft bulbs. Cool and chop finely. Chop mint finely. Mince three cloves garlic. Put in bowl. Add enough olive oil to barely cover. Season with healthy salt, pepper, lemon zest, chili and juice of half a lemon. 

Season lamb. Heat cast iron till smoking over hottest part. Add light oil. Add lamb. Sear all four sides about 1-1.5 minutes, till browned. Move pan to cooler part of grill. Add butter, few cloves of garlic, crushed, and thyme. Cover loosely with foil and let cook 8-10 minutes for mid-rare to medium, 7 minutes for rare, uncovering and turning every two minutes to submerge in butter mixture. Don’t overcook. 

Meanwhile, add fingerlings to pot. Cover with water and add generous salt. Boil till soft and easy to poke with a knife or fork. Remove from heat and drain carefully. Let cool for a few minutes, then on a sheet tray or plate, “smash” each one by pressing down till it bursts slightly. Toss in olive oil and set aside.

Remove lamb from pan when done cooking, and remove aromatics. Save butter in the pan.
 Add potatoes to the pan, and return to the hottest part of the grill, allowing the potatoes to crisp up. Turn once to crisp second side. 

Serve potatoes on the plate, top with slices of lamb, spoon of chimichurri, dust fennel pollen if using and a few fresh mint leaves.

The very cool Kodama Farm and Food Forest: https://www.kodamafarming.com/

Effects of Climate Change on the Olympic Peninsula: https://www.fs.usda.gov/ccrc/adaptation/adaptation-examples/climate-change-adaptation-olympic-national-forest-and-olympic

A primer on eating in Seattle: https://seattle.eater.com/2019/6/25/18715178/what-food-is-seattle-famous-for-whats-the

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