Hill & Hollow Lamb

January 27, 2010

A quick shout out to our friends at Hill and Hollow for some of the tastiest lamb we’ve had in a while–in any restaurant or at home.  We broiled their lamb chops (to mid-rare) which turned out succulent, marbled and tender–that delicate lamb taste at its prime.  To compliment the lamb, we sautéed some swiss chard, leaf and stem and all, with some red onion and garlic.  Topped with a balsamic vinaigrette reduction that was flavored with some peppercorn and rosemary.  Classic rice pilaf provided our starch supplement.


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