Premiere of Herndon Farmer’s Market

On the first episode of Herndon Farmer’s Market with Tooran K. Shadmand, Tooran sits down with the Town of Herndon’s forester, John Dudzinsky. She also chats with James Bourne, owner of the small family farm, The Lamb’s Quarter and later gives tips on how to marinade a rack of lamb. Finally, Mia Merin and Susan Sather from Herndon-Reston FISH stop by to talk about how you can use SNAP at the Herndon Farmers Market.

Episode Recipe: Grilled Rack of Lamb

Ingredients:

Rack of Lamb

Marinade
1 Teaspoon minced fresh Rosemary
1/2 teaspoon Cumin
1 Tablespoons Extra virgin olive oil
1 TableSpoon Balsamic vinegar
Garlic optional ( two cloves minced)
Salt & pepper to your taste

Directions:

1. Combine ingredients for marinade
2. Cut each rack of lamb starting from the corner of the meat into lamb chops
3. Rub marinade into the rack of lamb
4. Let meat marinade overnight or a minimum of a hour in refrigerator
5. Make sure grill is not too hot to allow for slow cooking on the grill