WV Farm Bureau Magazine May 2012 - Page 21

American Lamb Arugula Salad with Blackberry Vinaigrette by Kristin Reese Makes 4 servings 1 to 2 pounds sliced roasted lamb leg 2 bunches of arugula, washed and dried 10 ounces soft, mild goat cheese Blackberries 1/2 cup toasted pecans Salt and pepper to taste Blackberry Vinaigrette: 2 tablespoons Dijon mustard 1/4 cup blackberry preserves 1/2 cup olive oil 2 tablespoons fresh herbs, such as basil and thyme Salt and pepper to taste Preheat oven to 450°F. Place lamb leg into a roasting pan and roast uncovered for 20 minutes, or until a crust forms that will seal in the juices. Lower heat to 300°F. Finish cooking (bonein roast requires additional 20 minutes per pound; boneless roast requires additional 25 minutes per pound). Internal temperature should reach 130° to 135°F for a medium rare roast. Remove from oven and let rest for 20 minutes before carving. Carve against the grain about 1/2 inch thick per slice. Whisk all Blackberry Vinaigrette ingredients in a bowl. Arrange arugula in mounds on 4 plates with equal parts goat cheese in center of each mound. Arrange lamb slices around goat cheese and drizzle with vinaigrette. Garnish with blackberries and toasted pecans. Serve with crusty French bread and a crisp Sauvignon Blanc. Stenger Family Not-Secret Pork Mignon by Carrie Divine Makes 8 servings 2 1/2 pounds lean ground pork (I usually ask the local grocery store meat department to doublegrind a pork loin or trimmed Boston butt for me.) 1/4 teaspoon black pepper 1/8 teaspoon sugar 1/8 teaspoon cayenne pepper 2 teaspoons salt 8 bacon slices For sauce: 1 cup BBQ sauce (hickory smoke flavor) 1 tablespoon lemon juice 2 tablespoons brown sugar 1 tablespoon steak sauce 2 tablespoons Worcestershire sauce 1/8 teaspoon season salt Mix the spices with pork. Don’t think of doing this with a spoon — get your hands in there. Form into patties 1 inch thick. Wrap bacon slices around outside and secure with toothpicks. Place bacon-wrapped patties on grill over a slow fire. Begin basting immediately with sauce mixture. Turn patties over every 10 minutes and repeat basting. If sauce begins to brown too quickly, place patties on aluminum foil. Cook over slow fire 30 to 40 minutes until done. Buying from local farms helps support area farmers, but most of the United States relies on food choices from around the country. In fact, only 20 percent of farm land is near large metropolitan areas. As the population grows and competes for land, energy and water, U.S. farmers are becoming more sustainable, more efficient and more productive all the time. West Virginia Farm Bureau News 21