In this episode, Big Sky meets lamb in Bozeman, Montana, where chefs Melissa Harrison and Eduardo Garcia create dishes with a rustic flair. Host Pete Evans joins the chefs in the beautiful Montana terrain for trout fly fishing, and the three channel their wild side as they forage for nettles and cattails. The episode culminates in an open-air feast at the spectacular Willow Spring Farm, where Chefs Harrison and Garcia serve a mouthwatering whole spit-roasted lamb.
MOVEABLE FEAST : SEASON 4, EP. 2
Bozeman, Montana (402)
Chefs & Artisans from this Episode
Recipes from this episode
Brightly acidic, herbaceous Chimichurri forms a perfect marriage with the complex richness of roast lamb.
Depending on the time of year, you may be lucky enough to find either green garlic or garlic scapes. The scapes are the long, green, flower-bearing shoots that signal the first growth of the garlic plant. They are harvested in late spring or early summer by snipping them off the forming bulb. Green garlic is the immature garlic bulb. Looking something like scallions, these are pulled from the ground to thin the crop. When cooked, both yield a delicate garlic flavor.
This quick dish is bright and fresh. Experiment with different herbs and toasted seeds for topping.