Love All Around for Lava Lake Lamb


Let me reacquaint you with the freshest, most tender grass-fed spring lamb you’ve ever tasted, this 100% grass-fed, free-range lamb from our friends at Lava Lake Lamb arrived in store yesterday, and I don't think I could be any more excited.

After making the trek to Idaho last month to meet the family and team that raise the lambs, see some of the almost one million acres of range land and conservation areas, and learn about the sustainable practices at Lava Lake, I could not be a bigger supporter of the work they do. 

The area of the Northern Rockies, southeast of Sun Valley, Idaho is beautiful and ecologically diverse, here the free-range lamb graze on a rich diet of wild grasses, flowers and alfalfa, while being shepherded across more than 100 miles of this terrain each spring, the same way they have been raised for centuries. The care of the shepherds and the lambs diet means that the meat has a superb mild flavor and is high in omega-3s. During the trip to Lava Lake, the lamb was prepared in a few different styles, but far and away my favorite is grilled.

Grilled lamb, finds its match with bold seasonings and hearty sauces, one recipe I really love is a grilled lamb chop with a classic basil pesto. Treat yourself to this dish while you can, we will only have this fresh spring lamb available until September. 

Grilled Lamb Chops
Lamb Loin Chops 
2 lbs lamb loin chops, cut individually
1 tbsp olive oil
1 tsp dried oregano
1/2 tsp dried thyme
1 tsp dried rosemary
1 tsp Ground black pepper
1/2 tsp salt
 
Pesto
2 cloves garlic
1/4 cup pine nuts
3/4 cup fresh basil leaves
1 1/2 cups fresh flat-leaf parsley, finely chopped
1/2 cup parmesan, grated
1/2 tsp salt
1/2 tsp Ground black pepper
1/4 cup Extra Virgin Olive Oil
 
Preparation
Lamb Loin Chops: Preheat grill on high. Rub the lamb with the olive oil. In a small bowl, combine the oregano, thyme, rosemary, pepper and salt. Rub mixture all over the lamb. Let it rest for 10 minutes at room temperature. While chops are resting, prepare the Mint Pesto. Grill the lamb chops 2 to 3 minutes per side, for medium rare. Serve the lamb chops with the Mint Pesto.
 
Pesto: Add the garlic to a food processor and pulse until chopped. Add the pine nuts and pulse to chop. Add half of the herbs and chop for 30 seconds, then add the rest of the herbs and chop. Add in the Parmesan and salt and pepper, pulse briefly until combined. While machine is running, slowly add the oil in a steady stream and process to desired thickness. 
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1 Comment(s):

Marilyn L. Flaherty wrote on 7/16/2014 8:59:19 AM

I love lamb and this picture and description are so inviting! I am looking forward to trying your lucious sounding recipe as well. I was born in Seattle so I know how beautiful this area of the country is. One comment, I wish your would include a "print" means of copying just this one page.

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