This fabulously simple and elegant feast was made possible by the kind farmers of Wisconsin. The lamb was procured back in December from Carrie and Eric Johnson of Jordandal Farm. I’ve been hording it for this exact meal…the first feast of the spear. But holy smokes, this lamb blew the asparagus out of the water. Don’t get me wrong, the asparagus was everything it should be, tender, sweet, toothsome. But the lamb…wow, it’s as if pistachios were made just to dress up this already tasty chop. Then I gilded the lily by napping it with pure pistachio oil…oh yeah, pistachio oil is the schizz.

The pistachio oil was procured from Madison’s Vom Fass. This unique store sells wines, spirits, oils, and vinegars from the casks. The pistachio oil is just one or dozens of oil they have on tap. Since it’s salad season I recommend some quality olive oil and vinegars for your garden, market, or CSA greens. They also have some inspiring brandies that I can’t wait to try.

The pistachio crust was just a few handfuls of pistachios, breadcrumbs, olive oil, and a shallot whirled about in the food processor.