In the late afternoon, Rain Lily Farm is a magical place. The sun dips down behind the rows, staining the sky purple. Butterflies and bees are busy getting the last of the day’s nectar from chamomile and borage flowers, and the purple martins dip and swoop across the creek. The day’s heat begins to unloose its grasp; swaying slowly under the pecan tree, cool cocktail in hand, is the best place in the world to be. To celebrate spring, we recently planned a dinner party under the pecan trees, a collaborative feast that unfolded slowly, pulled from the field just hours before dinner. There’s a certain energy at Rain Lily that brings out the best in everyone. Our gatherings are never formal, but somehow still infused with meaning and ritual. The guest list is always fluid–it’s the kind of place where people drop by or bring along a friend. New connections are made, old friends feel familiar and comforting. Perhaps because the property is so tucked away, it feels like a secret garden, a very special oasis in our busy lives where time slows down and it’s easy to remember the other rhythms of our lives. The ones that are aligned with the seasons, and sunsets, and lightening bugs.

Grilled Leg of Lamb with Warm Spices

1 whole boneless leg of lamb

2 Tbs. paprika

3 tsp. coriander seeds

2 tsp. fennel seeds

2 tsp. cumin seeds

juice of 1/2 lemon

1 handful cilantro

1/3 c. olive oil

4 cloves garlic, peeled

1 red onion, quartered

salt & pepper

Toast seeds in a small skillet until fragrant. Place in blender with all remaining ingredients except onion and process to a smooth paste. Cover lam with paste and marinate for at least 4 hours & up to 24. Light charcoal fire in 1 half of grill. Allow coals to burn down. Place meat on grill side without charcoal. Cooking time will vary. Cover grill and cook to medium rare, turning frequently to ensure even crust. Allow to rest for 30-45 minutes before carving. Serve with radish or fennel raita.

Radish Raita

1 cup plain yogurt

1 small bunch of radishes, grated

1 shallot, minced

2-3 Tbs. orange or lemon juice

1/4 c. chopped mint

1/4 c. chopped cilantro

salt & pepper

Combine ingredients in a small bowl. Refrigerate until ready to serve.

Grilled Carrots with Coriander & Spring Onion

1 bunch carrots, scrubbed

olive oil

salt & pepper

2 Tbs. coriander seeds, divided

3 cloves garlic, minced

juice of 1 lemon

1/3 c. olive oil

1 bunch spring onions, slivered

1 handful cilantro, chopped

1/4 c. pistachios, toasted and chopped

Toast coriander seeds in a small dry skillet until fragrant. Toss carrots with olive oil, salt and pepper and half of coriander seeds. Grill until charred and tender. Place lemon juice and garlic in a small bowl and allow to sit for 10-15 minutes. Add remaining coriander seeds and drizzle in olive oil in a thin, steady stream, whisking constantly, until emulsified. Place grilled carrots on platter and drizzle with vinaigrette. Top with spring onions, cilantro and pistachios.

more from the dinner party next week . . .