At the annual Lambtown festival in Dixon, just about anything goes. There’s live entertainment, arts & crafts, a petting zoo, and even a clown. But, the real stars of the show are the sheep! In fact, sheep have always made a big name for themselves in this small town in Solano County. Lambtown Festival Organizer Dana Foss explains, "Dixon has a heritage. At one time, we were the sheep capital of the world. There were many more sheep than people and it’s just been a really strong part of the history of this town." It’s a history residents hope to hold onto by carrying on the many traditions of the industry from spinning raw wool into yarn to weaving rugs, shawls, and scarves.

Another major attraction at the festival is the sheep shearing competition. That’s when professional sheep shearers demonstrate the speed and intensity of their unique job. They can shear up to 300 sheep a day and, not surprisingly, they burn up to 3,000 calories in the process!

Last but not least, a day at the Lambtown Festival just wouldn’t be complete without a lamb cook-off!!! Judges had the tough job of tasting a variety of delectable lamb dishes. After the festival, we were inspired to try out a new recipe as well. Here it is…enjoy!!!

For more information about the Lambtown Festival, go to www.lambtown.com

Sautéed Lamb Chops with Balsamic Vinegar and Fresh Mint Vinaigrette

(From "The Complete Meat Cookbook" by Bruce Aidells and Denis Kelly)

Serves 4

6 to 8 (1 to 1 1/4 inch thick) rib or T-bone loin lamb chops (2 to 3 lbs. total) trimmed of most external fat

Salt and freshly ground black pepper

1/4 cup olive oil or more if necessary

1/3 cup beef or chicken stock

2 tbsp. balsamic vinegar

1/4 cup packed fresh mint leaves

8 cups washed and dried frisee, arugula or other greens (optional)

Season the chops well with salt and pepper. Heat a large, heavy skillet over high heat and add 1 tablespoon of the oil. Put in the chops (in batches if necessary, adding more oil as needed) and cook for 3 minutes.

Turn and cook them for 2 to 3 minutes longer for rare (120 to 130 degrees). For medium chops, add 2 more minutes per side, turning the chops two or three times. Remove the chops from the pan and cover loosely with foil to keep warm while you make the vinaigrette. The meat’s internal temperature will rise about 5 degrees or so as the chops rest.

Pour off all the fat from the pan, leaving any meat juices behind. Put in the stock and scrape up any browned bits from the bottom of the pan. Boil until the stock and juices are reduced to about 1 tablespoon. Add the vinegar and take the pan off the heat. Whisk in the remaining 3 tablespoons of oil to make the vinaigrette. Taste for salt and pepper.

Place the mint leaves in a small bowl and pour the vinaigrette over them. Steep for 3 minutes.

Spread the optional greens on a platter, arrange lamb chops on top, and pour the vinaigrette and mint leaves over it all. If you’re not using the greens, arrange the chops on a platter and pour the sauce and mint leaves over them. Serve at once.

If you have additional questions or comments about this story, please e-mail Producer/Reporter Allison Lund Thompson at athompson@kvie.org