Do you know the traditional English ballad "Are you going to Scarborough Fair"?
Today's post is inspired by this song, and as a bonus, if you'd like to enjoy my daughter's special recording, turn up your speakers and enjoy the music by clicking the play button on the bar below or click here.
Are you going to Scarborough Fair?
Parsley, Sage, Rosemary, and Thyme
Remember me to one who lived there
He once was a true love of mine.
This folk song dates to the Middle Ages when Scarborough Fair was a big trading event in England. The fair lasted more than 45 days and brought tradesman from all over the country. Although this fair no longer exists, Scarborough remains a quaint resort town in the north of England.
"Parsley, Sage, Rosemary, and Thyme", a recurring line is of special significance. The herbs, used for medicinal purposes, also were believed to symbolize different virtues of love (comfort, faithfulness, strength, courage) and may have been used to concoct love potions.
This song has been a family favorite for a while now. Whenever I make something with herbs, we would always joke, "Did you use parsley, sage, rosemary, and thyme?" My husband even suggested that I make a special dish using these herbs. I finally decided this was a brilliant idea.
I considered various concepts involving complex steps incorporating these herbs into a dish. Finally, I came up with a simple preparation that highlights the natural flavors of the basic ingredients. I decided to infuse fresh parsley, sage, rosemary, and thyme with lamb as it grills. The resulting grilled lamb is incredibly flavorful. The sauce here is entirely optional, as the herb-infused lamb is sufficient by itself. I pair it with paprika potato chips and grilled onions.
Ingredients:
2 potatoes, unpeeled
Smoked Paprika, salt
Olive Oil
1 boneless lamb tenderloin (or use 1 rack of lamb, with the meat completely separated off the rack)
Olive oil
Salt, pepper to taste
fresh parsley, sage, rosemary, thyme
1 onion
1/2 cup stock (optional)
Directions:
Pre-heat the oven to 450°F. Slice the potatoes in thin rounds, arrange on a baking sheet covered with parchment paper. Sprinkle generously with salt and paprika. Drizzle with olive oil. Cook for 15-20 minutes or until the potato chips are golden brown.
Meanwhile, lightly oil the grill. Season the lamb with salt and pepper. Cover with 2 parsley sprigs, 2 sage leaves, 1 rosemary and 1 thyme sprigs on each side. Grill for about 4-5 minutes per side. While the lamb is cooking, slice the onions into rounds, and grill alongside of lamb, for about 1 minute per side. Let the lamb rest for about 5 minutes, then slice into 1-inch rounds.
In a skillet, place a few sprigs of each herb and cover with stock. Boil the stock to reduce by half. Discard the herbs.
To serve, as in this presentation, place a potato chip on the center of the plate, then a lamb round, optionally drizzling the lamb with a few drops of the sauce. Top the lamb with an onion round, then another lamb slice with a little bit of the sauce. Finally, top with another potato round.
This recipe will yield two servings, with four lamb, potato, and onion "towers".
