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.

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.

Herbed Rack of American Lamb

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INGREDIENTS

• 2 racks of American Lamb, frenched – 2lbs each

• 4 sprigs of fresh rosemary

• 1/2 bunch of parsley, stems removed

• zest of one lemon

• 1/4 cup olive oil

• 2 Tablespoons dried mint

• 2 teaspoons sumac

• 1/4 cup yogurt

• 4 cloves garlic

• 3 teaspoons kosher salt, half if using table salt

• 1/2 teaspoon black pepper

• 4 small red onions or 4 shallots, quartered

• 1 pound fingerling potatoes

• 4 dates, pitted

DIRECTIONS

Begin by preparing your marinade. In the bowl of a food processor or blender add your: rosemary, parsley, lemon zest, olive oil, mint, sumac, yogurt, garlic, salt and pepper. Blend until a smooth paste forms.

Next, make several shallow diagonal slits on the fatty side of your rack of lamb.

On a large sheet pan with edges, place your racks of lamb and pour marinade over top. Allow to marinade for at least 30 minutes on the counter if cooking immediately or for several hours in the fridge.

Quarter your small red onions or shallots and slice your potatoes in half lengthwise. Finally, remove the pit from your date and chop finely. Set aside.

Preheat oven to 450 degrees Fahrenheit.

Heat a large stainless steel skillet on medium high and place one side of one of your racks and allow to sear for 4-5 minutes until charred and golden. Flip and continue on second side. Repeat for 2nd rack.

Deglaze your pan with 1/2 cup of water and add your onions, potatoes and dates. Allow to cook on high heat, stirring constantly. Continue cooking until liquid is evaporated about 5-6 minutes.

Place your racks of lamb on the sheet pan with bones away from each other, pour your onion and potato mixture on one side of the sheet pan.

Place sheet pan in oven with rack in the upper 1/3 of the oven and cook for 20 minutes or until lamb reaches an internal temperature of 145-150 degrees Fahrenheit for medium/medium-rare.

Remove racks of lamb and allow to rest for 10 minutes.

Place onions and potatoes back in oven, spread evenly across sheet pan and cook for another 10 minutes.

Serve lamb with potatoes and onions.

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.

Grilled American Lamb Rack with Peanut Sauce

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DIRECTIONS

In a food processor or blender combine all peanut sauce ingredients and process until smooth.

Light a grill or preheat a grill pan to medium-high heat. Grill the lamb for 4 minutes per side, or until an instant-read thermometer inserted in the thickest part of a chop registers 125-130 degrees for medium-rare.

Transfer the lamb to a platter. Sprinkle with cilantro and chopped peanuts, if desired. Serve with peanut sauce on the side.

INGREDIENTS

• 1 American Lamb Rack

• Fresh cilantro (chopped (for garnish)

• Roasted peanuts (chopped (for garnish)

Peanut Sauce:

• 2 garlic cloves

• 1/4 cup cilantro leaves

• 1/2 cup peanut butter

• 2 Tablespoons vegetable or canola oil

• 2 Tablespoons sriracha

• 2 Tablespoons lime juice

• 2 Tablespoons water

• 1 tablespoon soy sauce

• 2 teaspoons brown sugar

Spiced Rack of American Lamb with Citrus Salad

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DIRECTIONS

For the Racks of Lamb: Preheat the oven to 450°F. Prepare a sheet pan with a baking rack on top. Place the lamb onto the rack, pat dry, and allow to sit at room temperature for 20 minutes. Meanwhile, combine the salt, cumin, coriander, cardamom, crushed red pepper, and black pepper in a small bowl. Add 2 tablespoons of the olive oil and stir to combine.

Rub the spice mixture onto the lamb, covering both sides of meat. With the bones facing down, roast the lamb for approximately 25 minutes (for medium), or until your desired doneness.

Remove the racks of lamb from the oven and transfer them to a cutting board. Loosely cover with foil and allow to rest for 10 minutes. Slice the racks between every two bones in order to create double chops. Plate the lamb with a drizzle of olive oil and flaky sea salt (optional) over top. Serve the citrus salad and yogurt sauce alongside (recipes below).

For the Citrus Salad: Combine the blood orange, orange, and grapefruit segments in a mixing bowl. Add the scallions, mint leaves, white wine vinegar, honey, and 2 tablespoons of olive oil. Stir well. Season with salt and pepper to taste.

For the Yogurt Sauce: Add the Greek yogurt, grated garlic, and remaining 2 tablespoons of olive to another bowl. Whisk to combine. Season with salt & pepper to taste.

INGREDIENTS

Ingredients

• 2 American racks of lamb (approximately 1 pound each)

• 2 teaspoons kosher salt, plus more as needed

• 2 teaspoons ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon ground cardamom

• 1/2 teaspoon crushed red pepper

• 1/2 teaspoon freshly cracked black pepper, plus more as needed

• 6 tablespoons olive oil

• 2 blood oranges, peeled and segmented

• 1 orange, peeled and segmented

• 1 grapefruit, peeled and segmented

• 2 scallions, thinly sliced

• 8 mint leaves, torn

• 1 tablespoon white wine vinegar

• 1 tablespoon honey

• 1 cup greek yogurt

• 2 garlic cloves, grated

• flaky sea salt (optional)

American Lamb Chops with Rosemary and Pan-Roasted Lemony Asparagus

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DIRECTIONS

Preparation: Mix together all the lamb ingredients in a large tupperware container. Add the lamb chops and rub with the marinade mixture. Secure the lid and marinate in the fridge for at least 1 hour or up to overnight before cooking. Let the lamb sit at room temperature for 5 minutes before cooking.

Roast the Asparagus: Preheat oven to 400 degrees F. Rinse, dry, and trim the ends of your asparagus. Slice one of the lemons into thin slices. Toss the asparagus all the asparagus ingredients, and a squeeze of lemon juice from the second lemon. Divide between two parchment-paper lined baking sheets. Roast for 8-13 minutes, depending on how tender you want the asparagus to be.

Cook the Lamb Chops: While the asparagus roasts, cook your lamb. Melt the butter in a large skillet over medium heat. Add 4 of the lamb chops at a time, and cook 4-6 minutes, until there's a nice dark crust on the bottom. Flip, and repeat, using a meat thermometer to check for doneness. We're looking for 145 degrees F for medium rare chops, 160 for medium, and 170 for well done. Make sure to stick the meat thermometer into the thickest part of the meat, and stick if halfway through the meat - don't let it touch any bones or the pan, for an accurate reading.
Once they're done, set aside on a clean plate and cover with foil for 3 minutes to keep warm.

Serve and Store: Serve the lemony asparagus and lamb together. Keep leftovers in the fridge for 4-5 days.

INGREDIENTS

For the Lemon Roasted Asparagus

• 2 pounds fresh asparagus

• 4 large cloves garlic

• 1/2 teaspoon salt

• generous sprinkle black pepper

• 4 tablespoons olive oil

• 2 large lemons

For the Lamb Chops

• 8 medium American lamb loin chops

• 6 large cloves garlic

• 6 tablespoons olive oil

• 1 large lemon, juiced and zested

• 1/2 teaspoon salt

• generous pinch black pepper

• 1 1/2 tablespoon fresh rosemary, finely minced

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• 2 tablespoons salted butter

Moroccan Inspired Rack of American Lamb with Turmeric Couscous

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DIRECTIONS

Preheat your oven to 400 degrees.

In a food processor, blend garlic, mint, turmeric, cilantro, cumin, lemon zest, olive oil, salt and pepper and sugar until a thick and creamy marinade forms. Adjust with water if needed, about 1 tablespoon.

Add over your lamb and let sit out to marinade and come to room temperature, about 1 hour.

While your lamb is marinating, make your cous cous by sautéing a diced shallot in butter and olive oil in a pot, until translucent. Toss in cumin, turmeric and salt and pepper to bloom the spices another 1-2 minutes.

Next add your broth, and bring to a light simmer. Toss in your cous cous, turn off the heat and let the couscous cook, covered, for another 5 minutes. Open and fluff, toss in lemon juice.

In the meantime, heat a cast iron with a drizzle of oil. Sear your rack of lamb until charred on all sides.

Once seared, add in your oven for another 10-15 minutes, until the internal temperature reaches about 120 degrees.

Remove from the oven, rest and slice the chops. Serve with your cous cous and enjoy!

INGREDIENTS

For the Lamb

• 4 garlic cloves

• 1/4 cup fresh mint

• 1/4 teaspoon turmeric

• 1 cup cilantro

• 1/4 teaspoon cumin

• Zest of 1 lemon

• 4 tablespoons olive oil

• salt and pepper to taste

• Pinch of sugar

• 1 rack of American Lamb (about 9 bone)

Turmeric Cous Cous

• 1/2 tablespoon butter

• 1 tablespoon olive oil

• 1 shallot, finely diced

• 1/4 teaspoon cumin

• 1/4 teaspoon turmeric

• 1 cup chicken/vegetable broth

• 1 cup cous cous

• Salt and pepper to taste

• Finish with lemon juice

Air Fryer American Lamb Chops with Poblano Sauce

Recipe provided by | Two Purple Figs

Preparation Time: 10 minutes Cook time : 20 minutes

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INGREDIENTS

American Lamb

• 1 American Lamb rack cut into 8 chops or 8 loin chops (approximately 4 ounces each)

• 1/2 teaspoon sea salt

• 1/2 teaspoon black pepper

• 1 teaspoon chilli powder

• 1/4 teaspoon garlic powder

• 1/2 teaspoon oregano

• 2 tablespoons oil

Potatoes

• 2 pound bag baby potatoes

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 1 teaspoon chilli powder

• 1/4 teaspoon garlic powder

• 1/2 teaspoon oregano

• 2 tablespoons oil

Poblano Sauce

• 3 poblano peppers, charred

• 1 jalapeno pepper, charred

• 2 1/2 tablespoons lime juice

• 2 tablespoons olive oil

• 1/2 teaspoon sea salt

• 1 avocado

• 2/3 cup cilantro

• 3 tablespoons yogurt or sour cream

• 1 tablespoon honey

Serve

• Lime slices

• cilantro

DIRECTIONS

1.     Start by making the air fryer potatoes: season the potatoes in a large bowl with all the ingredients.

2.     Preheat the air fryer for two minutes at 400 degrees.

3.     Add the potatoes in a single layer in the air fryer and air fry for 10 minutes. Remove the air fryer basket and give it a shake.

4.     Return the potatoes back to air fry for an extra 6-10 minutes depending on the size of the potatoes.

5.     When they’re done, sprinkle some cilantro and place them on the serving plate.

6.     Keep the air fryer preheated at 400 degrees.

7.     Season the lamb chops generously with the seasoning and oil on both sides. Arrange the chops in a single layer on your air fryer basket.

8.     Air fry for 8 minutes and remove the air fryer basket.

9.     Flip the lamb chops and continue air frying for an extra 4-8 minutes depending on how well you prefer the lamb chops.

10.  12 minutes total at 400 is medium rare while 14 minutes is a medium.

11.  While the lamb chops are cooking, make the poblano sauce.

12.  Add all ingredients in a food processor and process until smooth.

13.  Serve the air fryer lamb chops with the potatoes, poblano sauce, extra hot sauce, lime wedges and enjoy!!!

Rosemary and Lemon Crown Roast of American Lamb

Recipe provided by | Rustic Joyful Food

Serves: 6-8 Preparation Time: 30 minutes Cook Time: 1 hour and 15 minutes

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INGREDIENTS

Lamb

• 2 8-bone racks of American Lamb (French cut)

• 3 feet butchers twine

• Salt and pepper to taste

• 3-4 sprigs rosemary

• 1 lemon, sliced

• 1 small shallot, diced

Lemon Vinaigrette

• 2-3 lemons, juiced

• 1 shallot, finely diced

• 1 tablespoon sugar or honey

• 3/4 cup olive oil

• 1 teaspoon Dijon mustard

• Salt and pepper to taste

Spicy Mashed Sweet Potatoes

• 4 medium to large sweet potatoes, peeled and diced into large chunks

• 1/2 cup butter

• 1 teaspoon paprika

• Healthy pinch of chili flakes

• Kosher salt for taste

• 1 cup heavy cream

• 1/2 cup Parmesan cheese

Tender Greens

• 3-4 cups butter lettuce

• 2-3 cups arugula

• 1/2 cup shaved or shredded Parmesan

DIRECTIONS

Preheat oven to 425 degrees F (400, if using convection). Lay the racks on a cutting board with the bones pointing toward you, positioned so that it looks like one continuous rack. Face the fat cap UP. Where the two racks meet, tie the center bones together using one end of the twine. Now stand the racks up, bones pointing upward. Form the racks into a circle and string the butchers twine across the center of the circle to tie the opposite two bones together. Wrap the remaining length of twine, without cutting it, around the eye of the lamb meat 3 times, tightly. Now, the two racks should resemble a crown. Place the crown into a cast iron pan. Season the roast generously with kosher salt and pepper. Add the rosemary, sliced lemon, and shallots to the pan.

In a separate bowl, whisk together the ingredients for the lemon vinaigrette. Using 1/4 of the dressing, bathe the lamb. Place the pan into your hot oven 60-75 minutes. You’ll roast the lamb until the internal temp reaches 145 degrees F.

While the lamb roasts, bring the sweet potatoes and 2-3 quarts of salted water to a boil. Boil until tender, roughly 30 minutes. In a saucepan, melt the butter and roast the spices in it. Add the cooked sweet potatoes, cream, and Parmesan, then smash the potatoes.

Once the lamb is cooked to your desired temperature, remove from the oven to rest 5-10 minutes. Arrange the salad greens on a platter and dress with the vinaigrette. To serve the lamb, cut the butchers twine off the roast and slice the roast into chops. Serve with the salad and spicy sweet potatoes. Use the leftover vinaigrette as a dipping sauce.

Smoked American Lamb Crown

Recipe provided by | Over The Fire Cooking

Serves: 4 Preparation Time: 30 minutes Cook Time: 90 minutes

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INGREDIENTS

Lamb:

• 2 Racks of American Lamb, frenched

• 1 Onion, de-skinned

Herb Paste:

• 3 tablespoons of Dijon Mustard

• 2 tablespoons of White Wine Vinegar

• 2 tablespoons of Parsley

• 2 teaspoons of Rosemary

• 2 teaspoons of Oregano

• 8 Garlic Cloves

• 1 tablespoon of Sea Salt

• 1 tablespoon of Pepper

• 1 teaspoon of Cayenne

• 1 Lemon, juiced

• 1 tablespoon of Canola Oil

Lemon Parsley Yogurt:

• 1/2 cup of Plain Yogurt

• 2.5 tablespoons of Parsley, finely chopped

• 4 Garlic Cloves, minced

• 1 Lemon, juiced

• 1.5 teaspoons of Sea Salt

• 1.5 teaspoons of Black Pepper

• 1 teaspoon of Cayenne

• 1 teaspoon of Cumin

DIRECTIONS

1. Begin by laying one of your racks of lamb with the back of the bones facing your. Find the groove at the knuckle of the bone where you would traditionally slice the rack into single cuts. Make a cut in between each bone at that groove going only 1/2 inch deep. When the lamb is done being sliced, it should be able to bend easily because of the slices. Repeat this for both racks of lamb and then set aside.

2. In a blender, mix together the ingredients for the herb paste. Lather your racks of lamb in the herb paste thoroughly. Next, let’s make the racks into a crown. Place the onion on the cutting boards or any other small round object. You don’t have to do this, but it will help keep form better. Surround the object with the two racks of lamb so that the “sliced” side is facing outwards. Bring the racks of lamb next to each other so they are touching, and then tie them together using trussing string. This can be done by tying the bones on top of the meat below. Once it is ready, lather any excess herb paste onto the meat and place the crown into the fridge for 15 minutes.

3. Preheat your grill for indirect cooking at a medium-low temperature around 300F. Add some wood chips or chunks into the grill for additional smoke flavor.

4. Add your lamb crown onto the grill and cook indirectly for 1-1.5 hours until it reaches around 135F internal for medium rare.

5. While the lamb cooks, mix together the lemon parsley yogurt sauce.

6. When done, pull the lamb off and rest for 5 minutes. Slice, serve with the yogurt and enjoy!

Garlic & Herb Rack of American Lamb

Recipe provided by | Proportional Plate

Serves: 4 Preparation Time: 5 minutes Cook Time: 15 minutes

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INGREDIENTS

• 1 rack of American Lamb cut into double chops

• 2 teaspoon Herbes de Provence

• 3 cloves garlic

Balsamic Dressing

• 1 tablespoon Dijon mustard

• 1 tablespoon honey

• 1/4 cup olive oil

• 1/4 cup Balsamic Vinegar

DIRECTIONS

1. Sprinkle the lamb with Herbes de Provence, salt, and pepper.

2. Blend or food process the garlic, dijon, honey, olive oil, and balsamic vinegar.

3. Spoon the vinaigrette on one side of the lamb.

4. Broil the lamb in the oven on high, until the top side is browned, approximately 5 minutes.

5. Flip the lamb. Spoon the vinaigrette on the other side of the lamb.

6. Broil on the second side for 5 more minutes. Then turn the oven temperature to 350F and roast until the lamb’s internal temperature reads 135F. Pull from oven and let rest until internal temp reaches 145F (medium-rare)*.

7. Let rest 5 minutes before serving.

Thai Basil & Lemongrass Rack of American Lamb

Recipe provided by |LindseyEatsLA

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INGREDIENTS

Lamb Ingredients

• 2 American Lamb Racks

• 1/4 cup soy sauce

• 1/4 cup Thai seasoning sauce

For the sauce + herbs

• 1/2 cup thinly sliced lemongrass

• 1/4 cup rice powder (add additional for topping) (optional)

• 1/8 cup soy sauce

• 3 tablespoons fish sauce

• 1 tablespoon sugar

• Juice of 2 limes

• 1 teaspoon pepper

• 1 teaspoon chili flakes

• 1/4 cup water

• 3-4 shallots, thinly sliced

• 2 Thai chili’s, thinly sliced

• Large bundle cilantro

• Large bundle Thai basil

• Large bundle mint

For Serving:

• Jaew dipping sauce (Recipe linked here)

• Sticky rice

DIRECTIONS

Remove your rack of lamb and cut into chops; marinate with your soy sauce and seasoning sauce for 1-2 hours or even overnight.

In the meantime, prep your lamb sauce by slicing lemongrass, removing the stems from your herbs, slicing your shallots and juicing your lime. In a large bowl, mix all your ingredients

besides 1/2 of your rice powder and all the herbs. Set aside.

On a grill pan or BBQ grill, remove the lamb and sear on each side about 3-4 minutes on each side for medium rare. Remove.

Take your lamb sauce, add in your herbs and remaining rice powder when you’re ready to serve.

Spoon it over your grilled rack of lamb and serve with Jaew dipping sauce and sticky rice.

Oven Roasted Whole Grain Mustard Rack of American Lamb

Recipe provided by | Rustic. Joyful. Food.

Prep Time: 15 minutes Cook Time: 20 minutes

Serves: 4

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INGREDIENTS

• 1 2-3 pound rack of lamb (8 chops)

• Kosher salt and pepper to taste

• 1 teaspoon olive oil

• 1/4 cup whole grain mustard

• 2 garlic cloves

Pantry Smashed Potatoes

• 3-4 Yukon gold potatoes, skin on

• 1 6.4-ounce envelope instant mashed potatoes, prepared according to package instructions

• 1 cup milk

• 2-3 tablespoons butter

Caramelized Onion Peas with Herbs

• 1 medium onion, sliced

• 1 tablespoon butter

• 1 tablespoon olive oil

• 1 16-ounce bag of frozen peas

• 1/2 cup any chopped tender herbs you have on hand

• Salt and pepper to taste

DIRECTIONS

The Lamb

Preheat oven to 425 degrees F. Season the lamb generously with salt and pepper. In a large oven-safe skillet, like cast iron, brown the lamb on all sides in the olive oil, roughly 5-7 minutes. Spread the mustard and minced garlic all over the lamb. Place the lamb in the preheated oven for 20 minutes, then turn the broiler on. Broil the lamb 3-4 minutes or until the mustard is golden brown and caramelized. Remove from oven and rest before slicing.

The Potatoes

Slice the 3-4 Yukon golds (or whatever variety you have on hand) into 3-4 pieces each. Cover with water in a medium-sized sauce pan and bring to a boil for roughly 20 minutes. Reserve the starchy water to cook your instant potatoes according to the package instructions. After the instant potatoes are cooked, combine all potatoes along with milk and butter, and smash them.

The Peas

Heat a skillet over medium heat and sauté the onions in the butter and olive oil until they are caramelized, about 10-15 minutes. Add the peas and cook until they are tender and heated through. Finish with any herbs you have on hand.

Rack of American Lamb with Herb Crust

Recipe provided by | Platings and Pairings

Prep Time: 10 Minutes Cook Time: 30 Minutes

Serves: 4

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INGREDIENTS

• 1 rack of lamb approximately 1¼ pounds, frenched

• 3 Tablespoons extra-virgin olive oil divided

• Kosher salt and freshly ground black pepper

• ⅓ cup bread crumbs

• ⅓ cup grated Parmesan

• 1 Tablespoon minced fresh rosemary or 2 teaspoons dried

• 1 Tablespoon minced flat-leaf parsley or 2 teaspoons dried

• 1 large clove garlic grated or fine minced

DIRECTIONS

1. Heat a large skillet over high heat. Drizzle lamb with 1 Tbsp. olive oil and season with salt and pepper. Sear until browned on all sides, about 3 minutes per side. Place on a rimmed baking sheet and let rest 20-30 minutes, until cool.

2. Meanwhile, in a medium bowl, combine bread crumbs, Parmesan, rosemary, parsley and garlic. Stir in olive oil and season with salt and pepper. Pat the breadcrumbs over the lamb rack in an even layer.

3. Bake 20-30 minutes, to a temperature of 120-degrees for medium rare (the temperature will continue to rise to 125-degrees as the lamb sits). Let rest 10 minutes then slice between the bones into individual chops, allowing about two per person.

Nutrition Facts: Calories 626

Fat 56g 86% Saturated Fat 22g 138% Cholesterol 102mg 34% Sodium 264mg 11% Potassium 264mg 8% Carbohydrates 7g 2% Fiber 1g 4% Sugar 1g 1% Protein 22g 44% Vitamin A 156IU 3% Vitamin C 1 mg 1% Calcium 128 mg 13% Iron 2mg 11% * Percent Daily Values are based on a 2000 calorie diet.

Harissa Rack of American Lamb Kebabs

Recipe provided by | Over the Fire Cooking

Prep Time: 20 Minutes Marinating Time: 3 hours Cook Time: 15 min Total Time: 3 hrs 35 min

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INGREDIENTS

Lamb Ingredients:

• 2 Racks of American Lamb cut into 2 bone segments

• Smoky Harissa Seasoning:

• 3 tbsp of Chipotle Paste

• 1 tbsp Smoked Paprika

• 1 tsp Cinnamon

• 1 tsp Cumin

• 1 tbsp Coriander

• 1.5 tsp Sea Salt

• 1 tbsp Caraway Seeds

• 1 tsp Black Pepper

• 4-6 Garlic Cloves minced

• 1 Lemon juiced & grated

• 3 tbsp of Olive Oil

Mint Yogurt Sauce:

• 1/4 cup of Yogurt

• 1 Lemon juiced

• 2 tbsp of Mint chopped

• 1 tsp of Salt

DIRECTIONS

In a bowl, mix all the ingredients for the Smoky Harissa Seasoning. Lather that over the top of the lamb chops and let marinade in the fridge for 3-12 hours.

Once marinated, pull out of the fridge and skewer the lamb between the middle of the bones. Discard leftover marinade.

Preheat your grill or charcoal to a medium-high temperature of 325F.

Add lamb kebabs to grill or over fire, and let cook for about 6-7 minutes per side or until they hit 125F internal for medium rare.

Once done, pull and let rest for 5 minutes. Mix in a bowl all the ingredients for your Mint Yogurt sauce. Slice the lamb, top with the Mint Yogurt Sauce and enjoy!

Hazelnut Crusted Racks of American Lamb

Recipe provided by | Adventures in Cooking

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INGREDIENTS

Hazelnut Racks of Lamb

• two 8-rib frenched racks of American Lamb (about 2 pounds total)

• 3/4 teaspoon salt

• 1/4 teaspoon freshly cracked black pepper

• 1 cup crushed hazelnuts

• 1 teaspoon dried rosemary

• 1 teaspoon dried oregano

• 3 teaspoons extra virgin olive oil

• 1/2-pound shallots, peeled and cut in half

Cranberry Sauce

• 20 ounces cranberries, fresh or frozen

• 2 tablespoons finely grated orange zest

• 1/4 cup water

• 1/4 teaspoon nutmeg

• 1/4 teaspoon cinnamon

• 1/4 teaspoon cloves

• 1/2 cup freshly squeezed orange juice

DIRECTIONS

For the Cranberry Sauce: Bring all ingredients except the orange juice to a boil in small saucepan over medium high heat. Reduce heat to medium low and continue to simmer until cranberries burst and sauce thickens, about 10 to 15 minutes, stirring every 5 minutes. Remove from heat and stir in orange juice and set aside.

The night before cooking, rub the racks of lamb with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Cover and refrigerate overnight.

Preheat the oven to 450 degrees Fahrenheit. In a large shallow dish, small bowl, combine the crushed hazelnuts, rosemary, and oregano. Rub the racks of lamb with 2 teaspoons of the olive oil to coat, then dredge in the hazelnut mixture and pack it onto the exposed surface of the lamb to help it stick. Place the racks of lamb with the ribs interwoven facing up on a small roasting pan. 

In a small bowl, toss the shallots with 1 teaspoon olive oil and a pinch of salt until coated, then place in the pan around the lamb.

Place the pan in the oven and roast for 8 minutes, then reduce the temperature to 325 degrees F and continue roasting until the internal temperature of the meat reaches 140 degrees F.

Remove from the oven and allow it to rest for 10 minutes before carving and serving with the cranberry sauce.

Simple American Lamb Lollipops

Recipe provided by | Milk & Honey Nutrition

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INGREDIENTS

• 6 American lamb rib chops (aka, lamb lollipops; make sure to ask your butcher for American lamb)

• 2 cloves minced garlic

• Zest from 1/2 lemon

• 2 tablespoons dijon mustard

• 1 tablespoon minced fresh rosemary

• 2 Tbsp butter, melted

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1/4 cup dry white wine

• 2 tablespoons avocado oil

DIRECTIONS

Combine the garlic, lemon zest, Dijon mustard, rosemary, butter, salt and pepper, and white wine in a bowl. Whisk to combine. Add the lamb lollipops to a sealable container (like a plastic bag or glass Tupperware container) along with marinade and let them sit for 3-4 hours in the refrigerator.

Once ready to cook, allow your lamb rib chops to reach room temperature before you start cooking them.

Heat your avocado oil in a large cast iron skillet. Once the oil is good and hot, gently add your lamb rib chops to the pan and cook for 4 minutes. Flip. Cook for an additional 4 minutes.

Remove the lamb lollipops from the pan, and let them sit for 10ish minutes before cutting in. Garnish with extra rosemary and enjoy!

And if you want a little extra sauce for garnish, mix together the following:

2 cloves minced garlic

Juice from 1/2 a lemon

2 Tbsp Dijon mustard

1 Tbsp fresh rosemary

4 Tbsp butter, melted

1/2 tsp salt

1/4 tsp black pepper

Pan Fried American Lamb Chops

Recipe provided by | Well Seasoned Studio

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INGREDIENTS

• 12 lamb rib chops, about 1 ½” thick each, from domestic lamb

• 1 1/2 teaspoon kosher salt, divided

• 1/2 teaspoon freshly ground black pepper, divided

• 2 tablespoons grapeseed or canola oil

• 1/2 cup fresh parsley, finely chopped

• 2 tablespoon fresh oregano, finely chopped

• 1 large or 2 medium garlic cloves, minced

• 1 teaspoon lemon zest

• 1/4 teaspoon dijon mustard

• 3 tablespoons extra virgin olive oil

DIRECTIONS

Preheat oven to 400F. Meanwhile, heat a large pan over high heat until very hot.

Season lamb chops on both sides with 1 teaspoon kosher salt and ¼ teaspoon black pepper. When pan is hot, add grapeseed or canola oil, then sear lamb in batches, making sure not to over crowd the pan. Lamb will cook for 2 minutes on first side, then flip and cook 1 minute more. Transfer lamb to a rimmed baking sheet, then continue with remaining lamb chops.

Meanwhile, make the sauce. In a small bowl, combine parsley, oregano, garlic, lemon zest, dijon, ½ teaspoon kosher salt, and remaining ¼ teaspoon black pepper. Drizzle in extra virgin olive oil, then whisk to combine.

Place 1 heaping teaspoon of sauce on top of each lamb rib chop, then roast in preheated oven for 2-4 minutes, or until internal temperature reaches just under 130F (for medium rare). Allow lamb to rest for at least 5 minutes before serving.

Notes

Cooking time depends greatly on how thick your lamb chops are. Thinner chops (½-¾”) will be close to medium-rare after cooking on the stove top. Thicker chops (preferable!) will take longer and finish in the oven. Lamb chops are medium-rare at 130F — I like to undercook the lamb by a few degrees, as it will continue cooking while it rests.

Optional for serving: feta, tzatziki, roasted vegetables, rice pilaf or roasted potatoes

Spiced Rack of American Lamb

Recipe provided by | A BROWN TABLE

Servings: 4-6

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INGREDIENTS

• 2 pound rack of American Lamb, fat trimmed and discarded

• 2 tablespoons olive oil

• 1 teaspoon garam masala

• 1 teaspoon dried mint

• 1 teaspoon fine sea salt

• Lemon wedges to serve

DIRECTIONS

Preheat the oven to 400F.

While the oven is warming, mix 1 Tbsp of olive oil with the garam masala, mint, and salt. Massage this mixture over the lamb and let it rest covered for 30 minutes.

Heat a large skillet on medium-high heat. Heat the olive oil in the pan. Once the oil is hot, sear the lamb till golden brown for about 3 to 4 minutes on each side. Using a pair of tongs, transfer the lamb with a pair of tongs to a baking sheet or roasting pan and roast in the preheated oven for 15 to 10 minutes, until the lamb is cooked to the desired degree of doneness. For a crispier crust on the lamb, turn the oven to a medium broil and broil for about 2 to 3 minutes, until the crust is golden brown.

Remove the lamb from the oven, cover loosely with a foil tent for about 5 minutes to rest. Drizzle with the pan juices and serve immediately.