(Thanks to Local Farmer & Chef Matt Romero!)
INGREDIENTS:
1 lb. Lamb Sirloin (Shepherd’s Lamb)
2 cups Asian Greens (Camino De Paz Farm)
2 cups Braising Greens (Monte Vista Farm)
2 Rosemary sprigs (1 sprig for chopping) (Santa Cruz Farms)
Pea Sprouts for garnish (Sungreen Living Foods)
Red Wine (La Chiripada Winery or Black Mesa Winery)
Garlic (Jacona Farm)
Black Pepper
Olive Oil
Butter
PROCEDURE:
Season lamb with olive oil, salt, pepper and chopped rosemary. Place on grill, cook to medium rare, remove and allow to rest for 10 min. prior to slicing. For the greens, heat large skillet or wok. Add olive oil, garlic, and greens. Flash sear over high heat. Season with kosher salt and place on platter. For the sauce, heat skillet, add butter, garlic, and rosemary sprigs. Cook for 2 minutes, add red wine and reduce sauce by half, remove rosemary, add a pat of butter and work into sauce. Arrange lamb slices over greens and spoon sauce over lamb. Garnish with pea sprouts.