Rare is the book that changes you from within. That shifts your way of thinking, even if subtle, so that every breath, every step outside, every gentle breeze feels new. For me, Braiding Sweetgrass is that book. The heart behind Robin Wall Kimmerer’s words are what inspired the intention behind our Nourishing Through Nature Workshop we hosted earlier this summer.
“Know the ways of the ones who take care of you, so that you may take care of them.
Introduce yourself. Be accountable as the one who comes asking for life. Ask permission before taking. Abide by the answer.
Never take the first. Never take the last. Take only what you need.
Take only that which is given.
Never take more than half. Leave some for others. Harvest in a way that minimizes harm.
Use it respectfully. Never waste what you have taken. Share.
Give thanks for what you have been given.
Give a gift, in reciprocity for what you have taken.
Sustain the ones who sustain you and the earth will last forever.”
― Braiding Sweetgrass
Leg of Lamb, Lemon and Mint Salad
1 4-5 pound leg of lamb
salt and pepper
2 cups whole milk Greek yogurt
2 small Meyer lemons
1 generous cup fresh mint leaves
If you're the sort that plans ahead, generously salt and pepper your lamb leg the day before you plan to cook it.
You are welcome to add more spices to your lamb. I really enjoy coriander and cumin. On this particular day I used a dried morel salt to season the lamb.
If using a grill, preheat until very hot. If you plan to cook over the fire, ignite a large fire then let it burn down to a hot pile of coals. Cook the lamb about 8-10 inches from the coals on a grill grate. You may have to move the lamb leg around a bit to keep it from charring too much.
I've found that a deep sear, about 7 minutes per side, and then another 10 minutes on a cooler part of the grill or fire gets me a beautiful medium rare lamb. Use a meat thermometer for the most accuracy. 145°F is just right for medium rare.
Let the lamb rest for at least 15 minutes.
While the lamb rests, generously slather the yogurt on the bottom of your platter. Season with salt and pepper.
Cut the lemons into 1/8-inch thick small triangles and tear the mint leaves.
Add pieces of thinly sliced lamb to the yogurt. Then top with the lemon and mint.
This workshop is the work of many hands.
Photos: Gabriel Rodriguez
Florals: Teressa Johnson
Natural Dying: Hina Mughal
Location: Oxbow Farm and Conservation Center
Serveware: Barebones Living
Partner: American Lamb Board
great words and nice dish, lamb, a protein I keep forgetting about, so thank you!