Lamb Chops

There is a new meat seller in town, Dickson's Farmstand Meats, located inside the glorious Chelsea Market. About them: "At Dickson’s, we search out farms doing something a little differently, whose value doesn’t easily fit into the big business mold. Heritage breed, grass-fed or organic? These are our farms. We select them based on quality, commitment to sustainable land use, and humane handling practices." The Dickson's store itself is minimal and actually really beautiful. A butcher works at a counter in full view - skillfully wielding a meat-hook and knife. I was easily convinced to buy a rack of lamb and told to do nothing but salt and pepper, sear on the fatty side for 4 minutes, oven at 450 for 20 minutes, fatty side up, rest for 10 minutes. I was skeptical and thought we would want to dip in mustard. But these lamb chops were so tasty on their own! I served them with these mashed potatoes and an arugula salad with shaved parmigiano-reggiano.

Dickson's is not alone in their mission to get away from mistreating animals and poorly processing meat. Read more about the other new butchers on the block (and how to become one yourself) in this article from Sunday's New York Times.

Here is a satisfied customer...


And a close up...