Mediterranean Lamb Chops

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INGREDIENTS

Marinade

• 2 Racks of American Lamb (Frenched)

• 14 cloves of garlic

• 1 cup fresh Parsley (stems removed)

• 1 cup fresh Mint

• 1/3 cup extra virgin olive oil

• 2 tablespoons fresh lemon juice

• 1 teaspoon paprika

• Salt, pepper to taste

Drizzle

• 1/2 cup parsley

• 1/2 cup mint

• Juice of 1/2 lemon

• 2 tablespoons extra virgin olive oil

• 2 cloves of garlic (optional)

• Salt, pepper to taste

• Water (as necessary)

DIRECTIONS

Pulse together all ingredients for the marinade in a food processor until smooth.

Generously coat the racks of lamb with the marinade and let rest covered (in an airtight container or Ziplock bags) in the fridge overnight (or at least 4 hours) to let the marinade sink in.

Preheat oven to 450 degrees F and remove lamb from the fridge 30 minutes before baking.

Transfer lamb to large rectangular baking dish. Bake for 15 minutes with the fat side facing up.

Turn the lamb over such that the other side is facing up. Return to the oven and bake for another 6 minutes. Remove from the oven and let rest for 4-10 minutes.

Pulse the ingredients for the drizzle in a food processor adding a little water as necessary to get to a drizzling consistency.

Cut the lamb between the bones into chops and serve with the drizzle.

Notes

The USDA recommends that lamb reach an internal temperature of at least 145 degrees F with a 3-minute rest.

Carne Asada Fries

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INGREDIENTS

• 2 lbs of American Lamb Steaks (leg or shoulder)

• 1 tablespoon oil

• 3 cups Cooked French Fries (air fryer or oven or deep fried)

Seasoning

• ¼ teaspoon each salt and pepper

• ½ teaspoon onion powder

• 1 teaspoon mexican oregano

• 1.4 teaspoon cumin

• 1 teaspoon chili powder

• ½ teaspoon garlic powder

• ¼ teaspoon lemon salt

Toppings

• 1 ½ cups cheese Shredded

• Guacamole

• sour cream

• cilantro

• tomatoes

• black olives

• green onions

• chili flakes optional for spice

DIRECTIONS

Season the lamb on both sides with the seasoning mix.

Preheat a large cast iron or heavy duty pan on medium high heat and sear the steak on both sides until golden (3 minutes per sides) or until the temperature reaches 145 degrees F .

Remove the lamb and let it rest for at least 3 mins.

Cook the French Fries. In the meantime preheat the oven to broil and gather your toppings.

Cut the lamb into 1 inch chunks.

Using the same heavy duty skillet, start layering the fries, cheese and cut up pieces of lamb.

Broil the pan until the cheese has melted and then your carne asada fries are ready for loading.

Load up your toppings and dig in and enjoy!

Grilled Rack of Lamb with Pomegranate Molasses

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INGREDIENTS

LAMB MARINADE

• 16 American lamb rib chops, 3/4″ to 1″ thick

• 25 sprigs of fresh mint (or 2 Tablespoons dried mint)

• 12 cloves fresh garlic

• 3 Tablespoons pomegranate molasses

• 3 Tablespoons honey (or maple syrup)

• 2 teaspoons ground cinnamon (or allspice)

• 2 teaspoons kosher salt* (half if using table salt)

• 1 teaspoon black pepper

YOGURT SAUCE

• 4 cloves garlic

• 1/2 cup whole milk yogurt (can use labneh or Greek)

• 2 Tablespoons olive oil

• 1 teaspoon dried mint

• 3 teaspoons kosher salt* (half if using table salt) adjust to taste

• 1 Tablespoon cold water, as needed to thin

PEACHES

• 2 large peaches, cut into sections

• drizzle of olive oil

DIRECTIONS

LAMB MARINADE

Begin by preparing your lamb rib chops – ask a butcher to clean/French your lamb and divide into single lamb chops. If they are cut into double chops, simply cut in half to create your single chop.

Remove the excess layer of fat at the top of your chop using a sharp knife. You can reserve this fat to use in later cooking or to grease your flat top grill.

Prepare marinade by adding the ingredients into the bowl of a food processor or blender:
25 sprigs of fresh mint, 12 cloves fresh garlic, 3 Tablespoons pomegranate molasses, 3 Tablespoons honey, 2 teaspoons cinnamon, 2 teaspoons kosher salt, 1 teaspoon black pepper

Pour your marinade over your lamb ribs and rub into both sides. Cover and place in fridge for 4-24 hours.

YOGURT MINT SAUCE

Crush with mortar or minced your garlic finely.
4 cloves garlic

Add in your yogurt, olive oil, mint and salt
1/2 cup yogurt, 2 Tablespoons olive oil, 1 teaspoon dried mint, 2 teaspoons kosher salt

If your mixture is too thick, add in 1 Tablespoon of cold water and mix.

Adjust salt to your taste. Spoon over cooked ribs.

COOKING LAMB

Once ready to cook your lamb, remove from fridge and allow to come to room temperature, about 30 minutes before cooking.

Heat your grill to high heat, ensure your grates or flat top area are clean and free from any debris. Grease your grill grates or flat top with a bit of neutral oil; canola, vegetable, avocado. If you have a flat top grill, you can also use some of your reserved lamb fat allow it to render to create an oiled surface.

Once grill is heated,  place your lamb rib chops and allow to cook for about 2 minutes until browned and crust has formed. 

Flip and cook the 2nd side for another minute. Remove from heat and allow to rest for 3-5 minutes. USDA recommends lamb reach an internal temp of 145F and rest for 3 minutes.

While your lamb is resting, place your peach slices on hot grill and sear for 1-2 minutes on each side.

Enjoy with yogurt mint sauce + grilled peaches.

Notes

If using table salt or anything besides kosher salt, half your salt amount and always adjust to your taste.

These are often called lamb lollipops because you can absolutely grab one and eat right off the bone like a lollipop! Perfect as an appetizer.

Greek Grilled American Lamb Shoulder Chops

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INGREDIENTS

• ½ cup olive oil

• 2 tbsp fresh oregano, finely chopped

• 2 tbsp fresh dill, finely chopped

• 2 tbsp fresh mint, finely chopped

• 3 garlic cloves, minced

• 1 lemon, zested and juiced

• Pinch of red pepper flakes

• Kosher salt and freshly ground, to taste

• 4 thick (3/4-inch) American lamb shoulder chops

DIRECTIONS

In a mixing bowl combine the olive oil, oregano, dill, mint, garlic, lemon zest + juice, red pepper flakes, salt, and pepper.

Take the marinade and pour into a large Ziploc bag. Add the lamb shoulder chops to the bag, seal, and then gently massage the marinade into the lamb. Place in the refrigerator for at least 1 hour or overnight for best results.

Heat the grill to medium-high heat. While the grill heats bring your lamb shoulder chops to room temperature. Next, place the chops on the grill and cook for about 2 to 3 minutes per side. Once the chops have reached an internal temperature of 145 degrees Fahrenheit, you will need to let them rest for a minimum of 3 minutes to finish cooking. Slice, serve, and enjoy!

American Lamb Loin Chops with Minty Pea Puree

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INGREDIENTS

• 4 American lamb loin chops

• 1 teaspoon kosher salt

• 1 teaspoon freshly ground black pepper

• 2 tablespoons extra-virgin olive oil

• 1 shallot, minced

• 1 large garlic clove, minced

• 4 cups frozen peas

• 6 mint leaves, plus more for serving

• 2 tablespoons fresh lemon juice

• 2 tablespoons sour cream (optional)

• Kosher salt and freshly ground black pepper

• 1 tablespoon chopped fresh chives or chive blossoms

DIRECTIONS

Season the lamb with the salt and pepper, and let sit, uncovered, for about 30 minutes.

 Meanwhile, prepare the peas. Heat 1 tablespoon of the oil a small pot over medium heat. Add the shallot and garlic and cook, stirring often, until the garlic is fragrant, 2 to 3 minutes. Add the peas and 1/4 cup of water and cook, covered, until the peas are bright green, about 5 minutes. Remove 1/4 cup of the peas and reserve it to garnish the puree. Transfer the remaining pea mixture to a food processor with the mint leaves, lemon juice, and sour cream and season with salt and pepper. Pulse until your desired consistency.

 Heat the remaining 1 tablespoon of oil in a skillet over medium-high heat. Add the lamb chops and cook until golden brown on both sides, 5 minutes per side. Using tongs, flip thicker chops onto their side where the fat cap is, and cook until crisp, about 2 minutes. Remove from the skillet and let rest. Note: USDA recommends an internal temperature of 145F with a 3 minute rest.

 Transfer the pea puree to a serving bowl, or spread it on a platter. Top with the lamb chops, fresh mint, reserved peas, and chives. I like to add roasted new potatoes and carrots, a green salad, and a bottle of oaked Chardonnay.

Rosemary Garlic American Lamb Chops with Creamy Parmesan Sauce

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INGREDIENTS

• 8 American lamb loin chops

• ¼ cup fresh rosemary, chopped

• ¼ cup fresh parsley, chopped

• 3 cloves garlic, minced

• 2 tablespoons grated parmesan cheese

• 3 tablespoons oil

• ½ cup sour cream

• 1/3 cup milk

• Salt & pepper to taste

DIRECTIONS

Combine the rosemary, parsley, garlic, and parmesan cheese in a small bowl and generously season the lamb with half of the herb mixture on both sides.

Heat oil in a cast iron skillet, over medium to medium-high heat. Place lamb in the oil and cook for 4 minutes until the bottom side is golden brown and seared. Flip the lamb over and cook for another 4 minutes, or until desired doneness is achieved. Remove lamb from the skillet and let the meat rest for about 5 minutes.

Reduce heat to low and add in the sour cream, milk, and the rest of the herb mixture. Stir until creamy and combined. Return the lamb back to the skillet and spoon the creamy sauce over each lamb chop. Serve and enjoy!

Note: USDA recommends lamb be cooked to an internal temperature of 145F with a 3 minute rest.

Pan-Seared American Lamb Loin Chops with Chimichurri

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INGREDIENTS

• 6 American Lamb Loin Chops⁠

• Salt & pepper to season⁠

• 2 tablespoons avocado oil⁠

• 1/2 cup fresh mint, chopped⁠

• 1/4 cup fresh parsley, chopped

• ⁠1 garlic clove, minced⁠

• 2 tablespoons red wine vinegar⁠

• 1/4 tsp red pepper flakes⁠

• 1 tablespoon lime juice⁠

• 1/4 cup olive oil⁠

• Salt to taste⁠

DIRECTIONS

Season both sides of American lamb loin with salt and pepper.⁠

Heat a skillet to medium-high heat. Add avocado oil and lamb to the hot pan. Sear for 4 minutes per side. Remove from heat and let rest for 3-5 minutes.

For Mint Chimichurri: to a small bowl add, mint, parsley, garlic, red wine vinegar, red pepper flakes, lime juice, olive oil and salt to taste. Mix together and serve over the lamb loin chops.⁠

Note: USDA recommends lamb be cooked to an internal temperature of 145F with a 3 minute rest.

Sous Vide Lamb Chops

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INGREDIENTS

• 2 ¼ lbs bone-in American lamb loin chops about 8 chops

• 1 ½ tsp Kosher salt

• ¼ tsp freshly ground black pepper

• 3 large garlic cloves peeled and thinly sliced, plus 2 additional peeled, smashed cloves

• 1 lemon peeled into strips

• 3 oregano sprigs divided

• 2 Tbsp extra virgin olive oil

• 2 Tbsp unsalted butter

• Flaky sea

DIRECTIONS

Prepare the sous vide circulator. Fill a large bucket or pot with water, then attach your sous vide circulator and set desired temperature for lamb. For medium-rare lamb, internal temperature should be between 125F and 134F.  For medium, the internal temperature should be between 135F and 144F. I set mine to 132F.

Season the lamb chops. Sprinkle lamb evenly on both sides with 1 ½ tsp Kosher salt and ¼ tsp black pepper.

Prepare the lamb. Place seasoned lamb chops in a vacuum seal bag, then add 3 thinly sliced garlic cloves, 2 sprigs oregano, and the peel of 1 lemon. Use the vacuum sealer to remove air from bag.

Cook the lamb chops. Place sealed bag with lamb chops in the preheated pot of water, then set a timer for 3 hours (or up to 4 hours). Remove bag from water, cut open, and dry lamb on a paper towel-lined plate.

Reverse sear the lamb. Heat a large cast-iron skillet over high heat. When very hot, add 2 Tbsp extra virgin olive oil and 2 Tbsp unsalted butter. Add 2 smashed garlic cloves and remaining sprig of fresh oregano. Carefully add lamb chops, then sear for 45-60 seconds per side, flipping once. Allow lamb to rest for 5 minutes before serving with a pinch of flaky sea salt on top.

Note: USDA recommends an internal temperature of 145F with a 3 minute rest

One Pot Lamb Shoulder Chops with Rice

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INGREDIENTS

• 6-8 pieces Lamb shoulder Chops

• 1 teaspoon salt and pepper

• 1/2 teaspoon allspice

• 1 teaspoon oregano

• 1 Tablespoon butter or olive oil for searing

  Sauce base

• 1 tablespoon butter or olive oil

• 2 onions chopped

• 6 cloves garlic sliced

• 3 sprigs fresh thyme

• 1 cup canned cherry tomatoes with juice

• 2 cups stock

  Rice

• 2 cups long grain rice

• 2 1/2 cups tomato juice and stock mixed in a 50:50 ratio

• 1 teaspoon salt and pepper

• 1/2 teaspoon allspice

• 1 cinnamon stick

• 1 green chilies

  Garnish

• Fresh parsley

• Lemon slices

• Fresh Mint

DIRECTIONS

In a large 5.5 quart heavy duty pot, add the butter on medium high heat.

Season the lamb shoulder chops well on both sides.

Sear the lamb chops in the pan for 2 minutes per side until golden. Repeat until all the chops are seared. Place the seared chops on a baking sheet.

Make the sauce by adding the butter into the same pot and sauté the onions and garlic. Add in the tomatoes after 3 minutes when the onions have softened. Cook that sauce mixture for 5 more minutes to infuse the flavors before placing back the lamb chops.

Add in the stock and bring the pot to a boil. At that point lower the heat to medium low and allow the chops to cook for about 45 minutes.

Now you’ll increase the heat to medium high, add in the tomato juice, spices, and rice. Once it boils, lower the heat to low and let the rice cook until fluffy—that takes anywhere from 30-40 minutes at most.

The recipe is ready when the rice is fluffy and cooked, and it has absorbed all the liquid, while the lamb chops are soft, tender and have reached a temperature of at least 145 degrees.

Serve the meal right away garnished with mint, parsley and lemon.

American Lamb Chops with Chimichurri

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INGREDIENTS

2 pounds lamb loin chops

Olive oil, to taste

Kosher salt, to taste

Freshly ground black pepper, to taste

Crushed red pepper flakes, to taste

2 sprigs rosemary, finely chopped

3-4 garlic cloves, finely chopped

Chimichurri 

1 small shallot, minced 

1 clove garlic, minced 

1 teaspoon kosher salt 

1 teaspoon dried oregano 

1/2 teaspoon red pepper flakes 

1 bunch parsley, finely chopped

3 tablespoons sherry vinegar 

3/4 cup extra-virgin olive oil 

DIRECTIONS

On a cutting board, pat the lamb loin chops dry with a paper towel. Add the lamb loin chops to a large bowl along with olive oil, salt, pepper, red pepper flakes, rosemary, and garlic, and use your hands to mix until well coated. Cover the bowl with plastic wrap and transfer to the refrigerator for at least 30 minutes, up to 8 hours.

Prepare the grill for medium high heat. Place the lamb chops on the grill and cook, without moving, for 2-3 minutes, until golden brown. Flip the lamb chops over and continue to cook for 2-3 minutes, until golden brown with an internal temperature of 145˚F. Transfer the lamb chops to a serving platter and let rest for at least 3 minutes.

Chimichurri 

In a medium bowl, add shallot, garlic, salt, oregano, pepper flakes, parsley, sherry vinegar, and olive oil and whisk to combine.

Spoon the chimichurri over the lamb chops before serving.

Grilled American Lamb Chops

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INGREDIENTS

Lamb

• 2.5 lbs American bone-in t-bone lamb loin chops

• ½ cup olive oil

• ¼ cup coarsely chopped fresh basil leaves

• 3 tablespoons red wine vinegar

• 2 tablespoons lemon juice

• 2 teaspoons freshly grated lemon zest

• 2 teaspoons kosher salt

• ¼ teaspoon black pepper

Cilantro Pesto

• 12 pitted green olives

• 1 ¾ cups coarsely chopped cilantro

• 1/3 cup freshly squeezed lemon juice

• 2/3 cup grated parmesan cheese

• 1 cup coarsely chopped fresh basil

• 3 cloves garlic, minced

• 3 ounces walnuts, coarsely chopped

• 1 ¾ teaspoons salt

• 1/3 cup extra virgin olive oil

Herbed Feta

• ½ pound feta in brine

• ½ cup coarsely chopped cilantro

• 1 teaspoon grated lemon zest

DIRECTIONS

For the grilled lamb, whisk together all of the ingredients except the lamb to create the marinade. Place the lamb in the marinade, cover, and refrigerate. Allow to marinate at least 4 hours or overnight.

For the cilantro pesto, blend all of the ingredients except the olive oil in a blender or food processor starting at medium low speed. Add the olive oil while blending in a steady thin stream until incorporated. Blend until the mixture is relatively smooth, like hummus.

For the herbed feta, crumble the feta in a medium bowl, then toss with the cilantro and lemon zest.

To prepare, heat your grill to medium. Remove the lamb from the marinade and grill until browned on each side – approximately 3-4 minutes per side until desired doneness.

Served with the cilantro pesto and the herbed feta.

Lamb Chops with Tomatoes and Chickpeas

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INGREDIENTS

Lamb Chops

• 8 American lamb loin chops (about 2 lbs [910 g] total weight)

• 2 Tbsp/30ml extra-virgin olive oil plus a little extra to brush the pan

• 1/4 cup/60ml fresh lemon juice

• 2 Tbsp/30ml fresh orange juice

• 2 garlic cloves, peeled and grated

• 2 tsp ground black pepper

• 1 tsp orange zest

• 1 tsp fine sea salt

Roasted Tomatoes and Chickpeas

• One 14 oz/400g can chickpeas, drained

• 1/2 pint/170g cherry or grape tomatoes, cut in half

• 1 medium/55g shallot, minced

• 2 Tbsp fresh flat-leaf parsley or dill chopped

• 2 Tbsp/30ml fresh lemon juice

• 2 Tbsp/30ml extra-virgin olive oil

• 1/2 tsp ground black pepper

• 1/2 tsp ground sumac

• 1/2 tsp red pepper flakes

• Fine sea salt

DIRECTIONS

Pat the lamb chops dry with clean paper towels and place the lamb in a zip-lock bag or in a glass or ceramic baking dish that can accommodate the ribs snugly in a single layer.

In a small bowl mix the olive oil, lemon juice, orange juice, garlic, pepper, orange zest, and salt. Drizzle the mixture over the lamb, seal the bag, and shake the bag a couple of times to coat the lamb well. Leave the lamb in the refrigerator for 4 hours to marinate. 

When ready to cook, heat the grill on high. Cook the lamb chops on the grill, on each side for 4 to 5 minutes, till the meat develops a few grill marks. The USDA recommends a minimum internal temperature of 145 degrees F, followed by a 3 minute rest. Remove the chops from the pan and place them in a serving dish and cover with foil.

While the lamb cooks prepare the salad.

Add the chickpeas, tomatoes, shallot, and parsley to a large bowl. Whisk the lemon juice, olive oil, black pepper, sumac, and red pepper flakes and drizzle over the vegetables in the bowl. . Season with salt. Let sit for at least 15 minutes before serving. 

Serve the warm lamb chops with the chickpea salad.

Marinated Lamb Chops with Rosemary & Garlic

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INGREDIENTS

• 12 American lamb loin chops (1-inch thick) or lamb rib chops

• 1/4 cup extra-virgin olive oil

• 6 cloves garlic, grated or minced

• 2 Tablespoons minced fresh rosemary

• 2 Tablespoons lemon juice

• Zest of 1 lemon

• 1 ½ teaspoons kosher salt

• ½ teaspoon black pepper

DIRECTIONS

Combine the olive oil, garlic, rosemary, lemon juice, lemon zest and salt & pepper in a small bowl.

Pour the mixture over the lamb chops and let marinate at least 30 minutes, or up to overnight.

Heat grill to 500-degrees and grill chops for 4-6 minutes per side, until the internal temperature reads 145-degrees, followed by a 3 minute rest.

This recipe pairs nicely with root vegetables, like roasted carrots, but you can keep the traditional barbecue flavors alive with some potato salad and a glass of pinot noir on the side. You can also include a freshly prepared sauce for the lamb, such as pistachio basil pesto.

Grilled American Lamb Chops

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INGREDIENTS

• 1lb American lamb chops bone-in (loin, rib or shoulder chops - approximately 4 chops)

Lamb Marinade

• 1-2 garlic chopped

• 1/2 lemon

• 1 tsp cumin

• 1/2 tsp oregano

• 1/4 cup olive oil

• 1 tsp sea salt

 Chimichurri

• 2 bunches flat-leaf parsley stems removed and leaves chopped

• 4 cloves garlic minced

• 1/4 cup lemon juice

• 1/4 cup red wine vinegar

• 1/2 cup olive oil

DIRECTIONS

Marinate Lamb

In a bag or dish add you lamb and all marinade ingredients. Cover lamb chop completely and let rest for 30+ minutes.

Grill Lamb

Preheat grill to high heat. Place Lamb on grill for 5-8 minutes (until it has nice grill lines and crispy crust) flip and cook again for 5-8 minutes. Remove from grill and test internal temp. Lamb should be 145 degrees. Cover lamb with 1/2 the chimichurri and let rest for 5 minutes.

Chimichurri

Chop parsley and garlic until fine. Place all ingredients in a bowl and let rest. When Lamb is off the grill cover with half the chimichurri. reserve the other half for dipping pita bread, vegetables etc in.

Za’atar Grilled Rack of American Lamb

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INGREDIENTS

• 1 - 1 1/2 pounds rack of American lamb

• 3 tablespoons za'atar paste (*see note)

• Kosher salt

• freshly ground black pepper

• freshly minced parsley for garnish

DIRECTIONS

Season both sides of rack of lamb generously with salt and pepper.

Using a spoon, spread the za'atar paste all over both sides of the lamb. Place in a dish, cover and let marinate for at least 30 minutes up to 8 hours/overnight.

When ready to grill, preheat an outdoor grill to 525°F.

Once hot, place the seasoned rack of lamb on the grill, meaty side down. Sear the lamb for 4-5 minutes until charred/grill marks appear. Stay close to the grill while doing this to monitor for any flare ups, making sure to not let the lamb catch fire.

Once seared, turn off the burner(s) on one side of the grill and lower the other burners to reduce the temperature to 375°. Flip the rack of lamb over and grill on the indirect heat side of the grill for about 13-15 minutes (this is an estimate and will vary so it's best to use a digital thermometer for most accurate results) until internal temperature reaches your desired doneness.

Remove the rack of lamb to a cutting board. Cover with foil and let rest for 3-10 minutes before slicing.

Garnish with parsley and serve with additional za'atar spread if desired.

*If you have za'atar spice and want to make your own paste/spread, simply mix the spice with extra virgin olive oil in a bowl until mixture has the consistency of a spreadable paste.

Garlic Herb American Lamb Chops

Recipe provided by | THE FORKED SPOON

Servings: 4 Preparation Time: 5 minutes Cook time: 15 minutes

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INGREDIENTS

FOR THE LAMB CHOPS

• 8 American lamb chops – each approx. 1-inch thick

• salt and pepper – to season

• 1/4 cup olive oil

• 3 cloves garlic – minced

• 2 tablespoons fresh parsley – minced

• 1 tablespoon fresh rosemary – minced

• 1 tablespoon olive oil – for cooking

• 1 tablespoon butter – for cooking

FOR THE MINT CHUTNEY (OPTIONAL)

• 1 bunch fresh cilantro

• 2-3 bunches fresh mint – stems removed (approximately 2 cups packed)

• 1-2 green chile peppers – seeded and chopped (such as serrano peppers)

• 1 teaspoon salt

• 1 white onion – peeled and roughly chopped

• 1/2 lemon – juiced

• 2 tablespoon water – plus more as needed

• 1/4 teaspoon ground cumin – (optional)

DIRECTIONS

1. Season. Generously season both sides of your lamb chops with salt and pepper.

2. Prepare the garlic herb marinade. In a small bowl mix together the olive oil with the freshly minced garlic and fresh herbs. Use a pastry brush to brush both sides of the lamb chops. Discard any remaining marinade and allow chops to marinate at room temperature for 30 minutes (see notes).

3. Cook. When ready to cook heat a large cast-iron skillet or frying pan over medium-high heat. Add the olive oil and swirl to coat the surface of the skillet. When the olive oil just starts to smoke, start adding the lamb chops to the skillet. Cook until lightly browned, approximately 3-4 minutes. Add the butter to the skillet, flip each lamb chop, and continue to cook until they register 125°F for medium-rare or 135°F for medium using a digital meat thermometer, approximately 4-5 minutes more.

4. Rest. Remove lamb chops from the skillet and allow them to rest for at least 5 minutes.

5. Serve. Serve lamb chops with homemade mint chutney (recipe below) or other favorite dipping sauce. Enjoy!

FOR THE MINT CHUTNEY (OPTIONAL)

1. Prepare mint and cilantro. Chop off the thick, tough ends from the cilantro and rinse the leaves under cold water and dry thoroughly. Even better if you have a salad spinner. For the mint, remove the leaves from each stem and set aside (yes, this is the most time-consuming part). Rinse leaves under cold water and pat with paper towels to dry.

2. Process. Add all ingredients to the bowl of a high-speed blender and blend until fully pureed. Season with additional salt, lemon juice, or onion, to taste.

American Lamb Chops Date Night Platter

Recipe provided by | TWO PURPLE FIGS

Servings: 4 Preparation time: 5 minutes Cook time: 30 minutes

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INGREDIENTS

POTATOES:

• 2 pounds baby potatoes skin on

• 1 teaspoon salt

• 1 teaspoon pepper

• 2 tablespoons fresh thyme leaves

• 1 tablespoon olive oil

BROCCOLI RABE:

• 2 cloves garlic

• 5 cups broccoli rabe stems removed

• 1 tablespoon olive oil

• 1/4 teaspoon salt

TOMATOES:

• 1 cup baby tomatoes

• 1 clove garlic

• 1 teaspoon olive oil

• pinch salt

LAMB CHOPS:

• 2 pounds American lamb chops trimmed

• 1 teaspoon salt

• 1 1/2 teaspoons pepper

• 1/2 teaspoon allspice

• 1 teaspoon garlic powder

• 1 tablespoon thyme leaves

• 1 teaspoon olive oil

COMPOUND BUTTER:

• 2 Tablespoons Butter

• 2 Tablespoons fresh herbs any, minced

DIRECTIONS

Preheat the Oven to 420 degrees F. Mix all ingredients for the potatoes and place them in a single layer on a parchment lined baking sheet. Roast the potatoes for 30 minutes until tender.

Preheat a non stick skillet over medium high heat and add in the olive oil and garlic, sauté for minute then add in the broccolini and toss for 3 minutes.

Remove the broccoli rabe and repeat the same with the tomatoes. Wipe up the skillet. Season the lamb chops with all ingredients except the oil. Add the olive oil in to the skillet and preheat the skillet over high heat.

Start searing the lamb chops for 5 minutes, lower the heat to medium and flip the chops. Keep cooking the lamb chops for an extra 5-8 minutes depending on how well you prefer the chops to be.
Make the Butter my mixing in the herbs.

Assemble the platter by arranging the potatoes, broccoli rabe, tomatoes and lamb. Drizzle the butter over the platter and arrange some lemon slices for serving.

Recipe Notes
Buy American lamb for quality tasting and fresh lamb. Ask your butcher to trim off excess fat from your chops. Don’t use strong marinades or seasoning with lamb chops, as they have a really delicate mild flavor. Depending on the size of chops and how well you prefer them to be done, keep an eye on the skillet as they can vary from 10-15 minutes. Finishing off the lamb chops with herb butter add flavor, freshness and moisture to the lamb chops. However, if you don’t want to use butter you can drizzle a touch of olive oil and sprinkle some herbs to finish off.

Herb Butter American Lamb Steaks

Recipe provided by | OVER THE FIRE COOKING

Prep Time: 15 minutes Cook Time: 15 minutes

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INGREDIENTS

American Lamb Steaks Ingredients:

• 4-6 American Lamb Steaks

• Salt & Black Pepper to taste

Herb Butter Ingredients:

• 1/2 cup of unsalted butter at room temperature

• 1 tablespoon of rosemary chopped

• 1 tablespoon of thyme chopped

• 3 cloves of garlic chopped

• 2 tablespoon of lemon juice

• 1 tablespoon of whole black pepper

• Salt to taste

DIRECTIONS

In a bowl, add all the ingredients for the Herb Butter and mix thoroughly. Place in fridge and let cook until 15 minutes before cooking.

Pull out American Lamb Steaks and season thoroughly with salt & black pepper.

Build a fire in your grill or fire pit for direct cooking. Make at medium to medium-high heat.

Place American Lamb Steaks on the grill and let cook for about 4-5 minutes per side or until the internal temperature hits 130-135F for medium rare.

While steaks are cooking, preheat a skillet for the butter over the fire. Add butter to the skillet and cook until it is fully melted.

Pull steaks off grill and brush Herb Butter over the top of them while they rest for 4-5 minutes. Squeeze some extra lemon juice on top, slice into steaks and enjoy!

Skillet American Lamb Chops and Cipollini Onions with Tarragon Honey Mustard Sauce

Recipe provided by | RUNNING TO THE KITCHEN

Servings: 4-6 Preparation Time: 10 minutes Cook Time: 25 Minutes

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INSTRUCTIONS

FOR THE LAMB AND ONIONS

6 American lamb loin chops
about 15 cipollini onions, peeled

1 tablespoon extra virgin olive oil

1 tablespoon butter

kosher salt and black pepper

TARRAGON HONEY MUSTARD SAUCE

1 1/2 tablespoons dijon mustard

1 1/2 tablespoons stone ground mustard

1 tablespoon white wine vinegar

1 tablespoon honey

zest of 1 lemon

1 clove garlic, chopped

1/3 cup fresh tarragon

3 tablespoons extra virgin olive oil

DIRECTIONS

Place the olive oil and butter for the lamb chops in a large skillet over medium-high heat.

Liberally season the lamb chops with salt and pepper.

Once hot, add the onions to the skillet and let brown on one side, about 3-5 minutes. Flip onions over, cover the skillet and let brown on the other side for another 3-5 minutes.

Remove lid from the skillet, place the lamb chops among the onions and cook for about 3-4 minutes per side for medium rare.

Make the sauce by combining all the ingredients except the olive oil in a food processor. With the processor running, drizzle the olive oil in and process until well blended.

Serve the lamb chops and onions with the sauce.

Peach Honey Grilled American Lamb Chops

Recipe provided by | RUNNING TO THE KITCHEN

Servings: 4 Preparation Time: 10 Minutes Cook Time: 10 Minutes

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INSTRUCTIONS

FOR THE LAMB CHOPS

2.5-3 pounds American lamb rib chops (about 10 chops), trimmed of excess fat

salt and pepper

3 to 4 tablespoons peach honey

FOR THE SALAD

5 ounces watercress

3 large firm peaches, pitted and quartered

2 tablespoons olive oil

salt and pepper

juice of half a lemon

DIRECTIONS

FOR THE LAMB CHOPS:

Preheat outdoor grill to high.

Season the trimmed lamb chops liberally with salt and pepper on both sides.

Place the rack of lamb directly on the preheated grill and let cook until browned and dark grill marks appear on the bottom. Flip the rack of lamb and grill on the other side until equally browned.

Brush half the peach honey on the rack of lamb. Close the grill and let cook an additional 2 minutes. Flip and brush the other side with the remaining honey.

Leave the lamb on the grill until desired doneness. Medium-rare should be golden brown with deep char marks on the outside and taken off the grill with an internal temperature of 135°F (the temperature will continue to rise and meat will continue to cook after it’s off the grill).

Let the lamb rest on a cutting board for 5-10 minutes covered with aluminum foil. Slice and plate with the salad before serving.

FOR THE SALAD:

Place watercress in a large bowl. Add 1 tablespoon of the olive oil, lemon juice, salt and pepper to taste to the bowl and toss to combine. Place the salad on a large serving platter.

Drizzle the quartered peaches with the remaining tablespoon of olive oil and season lightly with salt and pepper.

Place peaches directly on preheated grill. Grill for about 2-3 minutes per side until dark grill marks appear. Remove peaches from grill and place on top of the platted watercress. Serve alongside grill lamb chops.