Chef in the Market May 24, 2008
Marco Shaw, Fife
featuring meat from SuDan Farm

Grilled Lamb and Asparagus with Kale Coleslaw

Lamb

1. Break the lamb leg into muscle groups (4.5-5 oz portions)
2. Trim fat off the outside of the lamb
3. Marinate (sample marinade: mince rosemary and 2 cloves of garlic, mix with olive oil) for 2-3 hours
4. Grill the lamb.  (Can also pan fry the lamb, but ensure the fat is completely removed as excess fat will make the lamb bitter.)  When cooked medium, it will still have a red center.

Kale Coleslaw

Ingredients

• 15-20 large leaves of kale (or any other leafy green)
• 3 carrots
• ½ of a medium onion
• Thyme, minced
• ¼ cup mayonnaise (or yogurt)
• 2 Tbsp mustard
• 2 tsp sugar
• 1 tsp black pepper
• 1 Tbsp malt vinegar (or any other vinegar except red wine)

Directions

1. Stack the leaves of kale and roll them up “like a cigar”.  Cut half inch circles off the cigar to end up with thin ribbons of kale.
2. Peel the carrots and cut into small slivers about 2 inches long.  (The carrots peelings can be rolled up and cut in the same manner as the kale.)
3. Cut the onion into strips the same size as the carrots.
4. Combine they mayonnaise, mustard, sugar, black pepper, and malt vinegar, whisk until light as salad dressing.
5. Add thyme, kale, carrot, and onion to the mixture, and toss.

Asparagus

• Add olive oil and asparagus to a cast-iron pan.  Add salt and pepper.  Spice to personal preference.
• Cook over high heat.