lamb steaks

i bought this gorgeous lamb steak in the grocery store today. lovely cuts of lamb--tenderloins, chops with the beautiful little rib bones and now steaks like this one are increasingly available in our grocery stores. i think that is just great!

i'm marinading this one with chopped "ramsløg"--a kind of wild garlic that grows in the forests around here and which is tender, fragrant and delicious this time of year, a dash of salt and pepper, organic italian extra virgin olive oil and a french white wine made from organically-grown grapes. although it's a bit difficult to judge the size from the picture above, this steak is large enough for the three of us to share for dinner.

all of this provoked me to think about dan and sam's lamb business and how they're also working to increase the amount of lamb on the tables in the US as well. it's a wonderful, delicious, tender meat and i find myself buying it at least once a week. with the increasing availability of tempting cuts like the steak above (i'd never seen steaks before), it will do nothing but get more popular.

at easter, the company which delivers my weekly box of organic vegetables had a special offer on a leg of lamb from their own lambs. we got a beautiful 3500gram leg of lamb that had never been frozen (a lot of the lamb we get in denmark is actually new zealand lamb, so it' s been frozen) and a beautiful lamb sausage. i made it easter weekend and invited my friend who grew up in new zealand. it was simply divine and he even agreed. fresh lamb that hasn't traveled to you from the other side of the world on a ship is well worth it.

i hope dan and sam continue to raise lamb and that maybe this picture will serve as inspiration for a cut they maybe hadn't thought of. we all have to be conscious of our carbon footprint and if we can save "food miles" by eating locally-produced things, all the better. and even better if they're produced using organic methods that are kind to our environment!