You haven't really had lamb unless you've experienced the incredible lamb from Halcyon Grange farm. Check 'em out at http://www.halcyongrange.com/. In our case, it was lamb chops, which we grilled after seasoning with a blend of ginger, garlic, salt and pepper in olive oil. Full of flavor and absolutely the most tender lamb we've ever tasted! No mint jelly required! Side dishes, all bought this morning at the Public Market, included roasted rosemary new potatoes, poached asparagus, and mushrooms sauteed in jersey cream butter and finished in a marsala reduction sauce. The only way to top off this magnificent meal was with a glass (or two) of our favorite wine: St Amant's splendid Mohr Fry Zinfandel. It was a wonderful meal!
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