As flavored vinegars and oils became popular over the past few decades, it has been fascinating to watch – from both sides of the table – the ascent in the last ten years or so of balsamic vinegar. Once an imported specialty item, balsamic vinegar shot has into the lime light and occupied “It Ingredient” status among restaurant and home chefs alike.
The quality of readily available balsamic vinegar has come along way since the day I first encountered a salad so overdressed with the stuff that I nearly choked on its acidity. Looking back, I don’t fault the kitchen staff that served it. I understand now that those doused greens were the result of enthusiasm. Some restraint on that production line would’ve been nice, sure, but there was no doubt that that heavy hand reflected a passion for the use of a new ingredient.
Full disclosure: I had to exercise some restraint of my own when I recently got into my first bottle of Fig Balsamic Vinegar from The Girl & The Fig. Since setting up shop in Sonoma in 1997, Sondra Bernstein has found deserved success with her restaurant, cookbooks and also her food product line. Making the most of her wine country surroundings, Sondra has created a flavorful balsamic vinegar with figs that defies easy categorization. I know recent trends have taken balsamic vinegar off the starter salad, and moved it to the dinner’s conclusion, drizzling it over strawberries or even ice cream. But when thinking about how I’d like to use this in The Foodzie Test Kitchen, I went straight for the middle of the meal; the aroma of The Girl & The Fig’s Fig Balsamic Vinegar reminded me of my favorite lamb marinade which relies on a hefty pour of Port and some mashed up figs.
It might seem too heavy for the already-assertive flavor of lamb, but sometimes you just want something robust on your plate (and your palate.) With the grapes and figs already present in the vinegar, most of the work has already been done for you! This marinade is quick, simple and delicious. Enjoy!
Welcome a New Farmer to Foodzie!
This recipe gives us the chance to highlight two producers on Foodzie, one who launches their Foodzie store today! Help us welcome Robert and Cheryl from Upper Dry Creek Farm in Weston, Oregon. Their lamb is grass fed and they strongly stand behind sustainable farming. They sell the lamb chops that make a mighty fine pairing with the Fig Balsamic Vinegar from The Girl & The Fig.
Fig Balsamic Lamb Chops
Prep Time: Minimum 2 hours, 20 minutes for marinade and cooking
Active Time: 5 minutes
Difficulty: Goof Proof (providing your oven cooperates)
Serving size: Six chops, approx 2 lbs of meat, plus scant half cup marinade.
Ingredients
- ¼ cup The Girl & The Fig Balsamic Vinegar
- 2 TBS good quality olive oil
- ½ tsp cracked black pepper
- 1/4 tsp sea salt
- 3 cloves of garlic, mashed
- Six bushy sprigs of fresh rosemary
- Six lamb loin chops
1. In a bowl whisk together all ingredients except the lamb and rosemary. Pour liquid into a zip lock bag. Using the blunt end of a knife whack the sprigs of rosemary to release their oils, while leaving the needles attached and intact. Toss in the rosemary, add the lamp chops, shake and set aside in fridge for at least two hours. Every so often give the bag a turn to make sure the chops are evenly coated.
2. Preheat oven to 375 F when ready to roast. Line a baking sheet with foil (and, if preferred, give it either a thin coating of canola oil or cooking spray.)
3. Remove lamb from marinade with BBQ tongs and place on sheet. Drizzle marinade over each chop and then place one of the rosemary sprigs on top of chop. Slide sheet into oven on middle rack. Check lamb after ten minutes, and baste or spoon juices back over chops. Slide back into oven. Check again after ten minutes. If you’re the medium rare type, take the lamb out now. If you like a little less red on your plate, continue to roast for another five to seven minutes for medium. Let chops rest for five minutes before serving.
* Ovens, like moods, run differently. You certainly know your oven’s behavior better than I do so if ten minutes at 375 is downright arctic, or if it’s scorching, then adjust accordingly. Same rule applies when discerning doneness. One person’s “medium” is another person’s “up and walking.”
Food writer, published author and Foodzie producer, Steven Gdula, will be helping us to create a Foodzie Test Kitchen in the coming months. Steven’s double duties as a vendor with a product as well as a food writer gives him a unique perspective on the roles of producer, product and consumer. Steven will chronicle his adventures in and out of the kitchen here on the blog. You can read his work at thewarmestroominthehouse.blogspot.com – the companion blog for his book,The Warmest Room in the House – and also at www.gobbagobbahey.com – the home page for Steven’s gobs etc. (a whoopie pie-like confection popular in Pennsylvania.)
