One of our newest additions to the Harvest Kitchen team, Chef Sean Kontos, has been cooking up a storm this spring. We think you’ll be inspired by his delicious creations, and how to plate them beautifully together.
Every year in the spring, when things start to grow, I get excited for the fresh legumes. They can be a labor of love though, as shelling them is not the most fun task. I have always liked to pair nice spring lamb with all the spring vegetables around us — and the combination of ramps and fresh lavender pair so well with this sausage that I have to do it every year. The end result of this dish is so fresh and simple. And with a pile of nice green legumes on top of a perfectly cooked sausage, this dish will surely please a crowd. — Chef Sean
Spring Lamb Sausage
1360g ground lamb (about 3 lb)
27g salt (about 2 Tbsp)
13g lavender — fresh, chopped (about 1 Tbsp)
13g roasted garlic (about 1 Tbsp)
6g mint — fresh, chopped (about 1/2 Tbsp)
6g ramp leaves — fresh (about 1/2 Tbsp)
6g coriander — ground (about 1/2 Tbsp)
3g fennel pollen (about 1/4 Tbsp)
zest of 2 lemons
- Keep lamb as cold as possible.
- Mix all ingredients into lamb by hand or using a stand mixer with a paddle attachment.
- Either stuff the farce (that’s French for “stuffing”!) into natural casings, or form it into patties and let sit overnight to dry in the refrigerator.
- Cook the sausage on a grill and serve with Spring Bean Salad and Roasted Garlic Hummus.
Spring Bean Salad
1 c garbanzo beans (aka chickpeas)
1 c fava beans
1 c English peas
1 Tbsp garlics — sliced thin
1 large shallot — julienned (cut into short, thin strips)
juice of 1 lemon
salt and pepper to taste
- If using fresh beans: shell them all and blanch in boiling salted water. Then shock them in an ice bath.
- Get a sauté pan hot and add enough olive oil to barely coat the bottom of the pan. Sweat the shallots and garlic.
- Once they become aromatic, add the beans and season liberally with salt and freshly ground black pepper.
- Finish with the juice of one lemon.
Roasted Garlic Hummus
2 c garbanzo beans (aka chickpeas)
1/2 c olive oil
3 Tbsp roasted garlic
3 Tbsp tahini (sesame paste)
3 Tbsp lemon juice
salt and pepper to taste
- Combine all ingredients in a food processor and blend until smooth.
Plate Like a Pro
Spread a good amount of the hummus on a plate. Once the sausage is cooked, let it rest for a minute or two and slice on a bias. Fan out the sausage on top of the hummus. Spoon the bean salad on top of the sausage and serve!
Curious which farms and farmers markets near you offer the ingredients you’ll need? Explore the Local Food Guide!