On a rainy, crappy Saturday, all I really wanted to do was stay in bed.  But since I'd been absent from the markets for a few weeks due to illness, I decided I was going to brave the rain and check things out.  The vendors weren't staying home, so why should I?  I was just hoping I'd find something special that would inspire me.  I wasn't disappointed.

Over the last few years I've developed quite a taste for lamb, so when I discovered the Hannish Farms had started bringing meat to the Sioux Empire Farmers Market, I was delighted.  Last summer I bought all my eggs from the Hannishes, and we discussed their desire to start bringing lamb as well.  They're now setup and ready to roll, distributing a number of meats, but I only had eyes for the lamb...succulent, locally raised lamb.  Here was my inspiration, now what to pair with it?  How about baby carrots and baby zucchini?

So how to prepare these luscious chops I had waited a year for? How about a crust of Dijon mustard and a pomegranate sauce? I know what you're thinking: mustard and pomegranate? I was thinking the same thing, even as I was cooking it.  I second guessed myself so much, that I almost left the sauce off.  If you look at the picture, you'll see that the sauce is absent.  That's because as I was about to sauce the lamb, I balked and decided this wasn't going to work, so I switched things up and threw on an arugula salad to offset the mustard. Then I felt bad because the sauce did turn out great, so I changed my mind again decided to try it and served on the side. It didn't stay on the side for long.  I was absolutely shocked at how well the sauce counterpointed the mustard.  The arugula turned out to be a great addition in its own right, adding a nutty, peppery flavor that went great with all the other components of the dish.

So how was the lamb?  Everything I'd hoped it would be.  Tender and with a wonderful flavor, yet it lacked the gaminess you sometimes find with mass produced or imported lamb. Just as locally grown produce is superior to what you get at the supermarket, so was this lamb.  While this dish is a little complex to prepare, the actual cooking is pretty easy.  All you have to do is make sure you don't overcook the lamb. Nice and pink, that's the key. Do that an everything else will fall into place.

Ingredients we used from Farmers Market vendors in this recipe:

• Lamb Chops: Hannish Farms
• Baby Carrots: Linda's Garden
• Baby Zucchini: Linda's Garden

Mustard Crusted Lamb Chops with Pomegranate Sauce, Argula Salad and Roasted Baby Vegetables

Lamb Chops
4 lamb chops (aprox. 1lb.)
2 tbsp. Dijon mustard
1/2 tsp + 1/4 tsp dried thyme leaves
3 dashes Tabasco sauce
1 cup baby arugula
1 tsp. pomegranate infused olive oil(substitute regular olive oil if need be)

Vegetables
1/2 lb. baby carrots
1/2 lb. baby zucchini
3 tbsp. honey
1 tbsp. balsamic vinegar
1 tbsp. olive oil

Pomegranate Sauce
1 shallot, chopped
2 cloves garlic, minced
1 cup beef stock
1 cup pomegranate juice
1 tbsp. fresh chives chopped
2 sprigs fresh thyme

1.)  In a small sauce pan, heat 1 tbsp olive oil and saute shallots until tender. Add garlic, thyme and chives and saute 1 minute more.  Add beef stock and pomegranate juice and bring to boil.  Reduce heat to hard simmer and let stock reduce until thick and syrupy, about 45-60 minutes.

2.)  In a small bowl, whisk together honey and 1 tbsp. balsamic vinegar.  While whisking, drizzle in 1 tbsp. olive oil.  Toss carrots in half of this glaze in a small roasting dish.  Roast in oven at 375 degrees for 25 minutes.

3.)  Slice zucchini in half lengthwise.  When carrots have roasted for 25 minutes, remove from oven.  Toss zucchini in the rest of the honey balsamic glaze and add to roasting pan with the carrots.  Roast in oven for an additional 20 minutes.

4.)  In a small bowl, whisk together dijon mustard, 1/2 tsp dried thyme and Tabasco sauce.

5.)  Season lamb chops with salt, pepper and remaining dried thyme.  In a 12" saute pan, heat 2 tbsp olive oil over medium high heat.  When oil is hot, add lamb chops and quickly sear both sides until browned, about 3 minutes per side.  Remove and place into a roasting dish.

6.)  Cover each chop with a thin coasting of mustard sauce.  Place in the oven with the vegetables and roast for 15 minutes.  Remove promptly, and let rest for 5 minutes.  Do not let the lamb over cook.

7.)  Strain sauce through a fine mesh strainer to remove shallots and herbs.

8.)  Lightly dress arugula in olive oil and a touch of balsamic vinegar.  Do not over dress the salad.

9.)  Place a pool of pomegranate sauce on place and place 2 lamb chops on top of sauce.  Place half the arugula salad on top of the chops.  Add vegetables and serve.

(Serves 2)