Let's start with what I brought home - watermelon radish. It's exactly what I love about Farmers Markets, you get things you've never seen before, challenging your senses, your cooking, and tasting very good. So what is watermelon radish? They are a relatively unknown radish, about double the size of your standard grocery store radish, and surprisingly sweet and tender. And they look spectacular!
Beautiful, huh? And now you understand why they're called watermelon radish? Ok, they'll be part of the salad, perhaps sliced on top? Oh dang, my mandoline is already packed up for the kitchen remodel. Hm. Braised radish? We'll see!
Next comes the lamb: Karin Sinclair's lamb is superb, very tender, and not muttony at all, to a point where I almost could use a bit of mutton! It gets marinated, with market fresh sage, pepper, salt, and good German mustard. This is how it looks like before the mustard gets smeared all over:
Ok, braised radishes it is. Delicious as it cuts some of the sharpness. Together with the BBQed mustard marinated lamb steak - delicious!
Recipes (exceedingly easy):
Lamb steaks with Mustard Sage Marinade
2 lamb shoulder steaks
1 tablespoon minced sage
2 teaspoons Dijon mustard or similar
Add sage, mustard, salt pepper to steaks, spread over steaks, let marinate for a few hours, then barbeque till desired doneness.
Sage Braised Radishes
2 tablespoons butter
2 tablespoons sage - or more if you feel like it!
1 lb radish - watermelon, daikon, summer radish
Melt butter in a wide pan, add sage until a little crisp, add radish, mix, cover for a few minutes on medium heat, salt, pepper to taste.