Copper Moose Farm New Moon Dinner 2008

Cheese and Fruit Appetizer
Cheeses are from local cheese maker - Beehive Cheese

Choose a few of the distinct cheeses from the Beehive Collection Choose a fruit – figs, grapes, or apricots are a great choice Organic Water Crackers Walnuts and/or Almonds

Spiced Lamb
Fresh Lamb is from local rancher
Makes 4 Servings
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground paprika
Olive oil
3 pounds lamb rib chops

In a small bowl, combine the cumin, coriander, paprika, salt, and pepper. Lightly coat both sides of each chop with the spice mixture. Heat 1 tablespoon of olive oil in a large skillet over medium-high. Place half the chops in the pan and brown for 2 to 3 minutes per side for medium-rare. Transfer to a plate and repeat with the remaining chops. Serve with the chickpea salad.

Chickpea Salad
All vegetables and herbs are from Copper Moose Farm
Makes 4 Servings

1 15 ounce can chickpeas
4 plum tomatoes
1 small red onion, thinly sliced into half-moons
¾ cup flat-leaf parsley, torn
¾ cup fresh mint leafs, torn
5 tablespoons of olive oil Zest and juice of one lemon
2 tablespoons white vinegar
1 clove garlic, crushed
1 teaspoon salt
½ teaspoon black pepper

Drain the chickpeas. Slice the tomatoes into ½-inch-thick wedges. In a medium bowl, combine the chickpea, tomatoes, onion, parsley, mint, 3 tablespoons of the oil, the lemon zest and juice, vinegar, garlic, salt, and pepper. Toss and serve with Spiced Lamb Chops.

* Serve entire meal with fresh bread from Volker’s Bakery in Kamas and Brown’s Dairy butter in Hoytsville. * Compliment your meal with local whiskey and vodka cocktails made with High West Spirits, Wasatch Seasonal Beers, and/or Castle Creek Wines – All Utah-based beverages.