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RECIPE

Serves 2

A CookTale

Over the past weekend I prepared two racks of lamb for a small dinner. Only one was required, the other simply stood by waiting to be called to action. Its turn came last evening. After a time in the fridge it was even more tender and delicious, (if that was possible?) Here is the detailed recipe & outside of preparing the lamb it’s quite simple. And the lamb, though terrific is optional.

INGREDIENTS

1 Ripe Avocado
1 Can or jar of Hearts of Palm drained (either full spears or cut into large pieces. Not marinated preferred)
1 Small head of Lettuce torn into bite size pieces (Bibb or Boston)
1 Ripe Tomato cut into a large dice (Heirloom preferred)
1 TB of EVOO + 1TB for the plates (divided)
Sea or Kosher Salt & fresh Black Pepper

METHOD

1. Cut the Avocado in half lengthwise, & cut each half into thin wedges. Then carefully remove the skin.
2. If using Lamb, remove the eye of the Lamb from the rib bone. Just before plating, slice it into 8, 1″ pieces.
3. Add the Lettuce to a mixing bowl, toss with the TB of EVOO & divide between the two plates.
4. Arrange the pieces of Hearts of Palm & the Avocado slices decoratively over the greens. Drizzle the 3/4 tsp of EVOO on each plate.
5. Divide the diced Tomato between the plates.
5. If using the Lamb, add 4 slices to each plate.
6. Season with Salt & Pepper & serve.

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