Lavender & Rosemary Roasted Lamb Tartine – Warm Lentil Vinaigrette, Roquefort and Late Summer Tomatoes ~
Post #4 of “Have Kelly, Will Cook” inspired by the much-anticipated book “Have Mother, Will Travel”
written by best selling authors Claire and Mia Fontaine.
I came up with this Lamb Tartine several years back for a dinner party that included Claire, and she still talks about it to this day. We thought it would fit right in with this series since a good portion of the book takes place in France. I warmly think of Claire every time I make this dish. The look on her face when she took her first bite was priceless; then I have to giggle a bit as I remember her devouring the rest, with grace of course.
We still have lots of beautiful tomatoes here in California, and I’ll be using them as much as I can until they are (sadly) gone for the season. You can easily replace them with slices of roasted squash or braised greens, pretty much anything you have available in your area. If you don’t like blue cheese, use a brie or even goat cheese. I like this Tartine served warm, even the lentil vinaigrette and toasted bread. The contrast with the fresh tomatoes is amazing.