The squash, eggplants, and legumes available at the ferry building farmers market in August inspired this dish.
The lamb loin is grilled over wood. The crispy ball is made from lamb necks and mixing the braised meat and vegetables.
The 1st time I made the pepper paint with red bell peppers, but then I started using ripe basque peppers from Happy Quail Farm. The flavor was much more intense.
The eggplant planks are salted then seared and provide a good platform for the veggies and the St. Benoit Creamery yogurt cheese. I also started wrapping them in foil and throwing them in the wood fire oven overnight to make the smokey puree that I think is the key to the dish.
pictures by Alan Yatagai www.asyphotography.com
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