Grilled American Lamb Chops with Garam Masala and Cumin

Recipe provided by | A BROWN TABLE

Servings: 4

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INSTRUCTIONS

1 tablespoon garam masala

1 tablespoon ground cumin

1 teaspoon ground red chili powder or ½ tsp cayenne powder

1-1/2 teaspoon fine sea salt

12 American Lamb Chops (about 1- inch thick)

1/4 cup olive oil

2 limes quartered and cut into wedges

DIRECTIONS

Mix the spices from the garam masala to the salt in a small bowl.

Pat the lamb chops dry with clean paper towels. Rub the seasoning over both sides of the lamb chops and place them in a tray, cover and let sit for at least 30 minutes (maximum 1 hour) at room temperature.

When ready to grill, heat the grill and clean the grates. Drizzle the olive oil over the chops. When the grates are hot, place the chops on the hot grates and cook on each side for about 3 to 3-1/2 minutes until the internal temperature reaches 145F/63C (rare) or 160F/70F (well-done). Remove from grill allow to rest covered for 5 minutes, then transfer to a serving platter. Serve with the lime wedges on the side.

Cast Iron American Lamb Chops with Apples, Onions, and Herbs

Recipe provided by | RUSTIC JOYFUL FOOD

Servings: 4

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INSTRUCTIONS

8 American lamb loin chops

2 cloves fresh garlic, smashed

1 medium red onion, French cut, thinly sliced

2 tart, firm apples such as Pink lady or

Fuji or Granny Smith, cored and thinly sliced

1 bunch of lemon thyme, 3-4 sprigs

3 rosemary stems

2 tablespoon butter, divided

Salt and pepper to taste

DIRECTIONS

Heat a cast iron or non-stick heavy bottom skillet over medium to medium-high heat. Melt 2 Tbsp. butter in the pan and sear the lamb chops in 2 batches for 2 minutes per side. Add the herbs and garlic, lower the heat to medium, then baste the chops with herbs and garlic butter. Use a spoon to pour the juices over the chops while the pan is tilted away from you. Do not burn the butter or drippings. Remove the chops to rest and add the onions and apples to the pan, then sauté for 6-8 minutes until the apples are tender and translucent and the onions begin to caramelize. Serve the lamb with the apples and onions alongside a green salad or couscous.

American Lamb Loin Chops with Mint Pesto

Recipe provided by | FOODNESS GRACIOUS

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INSTRUCTIONS

9 American Raised Lamb Loin Chops

1 pinch sea salt

1 pinch cracked black pepper

1/2 cup basil leaves

1/2 cup mint leaves

2 whole garlic cloves, minced

1 tablespoon pine nuts

1/2 cup olive oil

1/2 cup grated Parmesan cheese

DIRECTIONS

 Preheat your grill to a high heat.

In a food processor, combine the basil, mint, garlic and pine nuts. Pulse until smooth.

With the machine running, slowly pour in the olive oil until smooth.

Add the grated Parmesan by hand and mix through the pesto with a spatula.

Season each loin chop with salt and pepper on both sides.

Place the lamb loin chops onto the grill and sear for 3-4 minutes then turn them over and move them to an indirect heat. Cook until 135 internal temperature for medium rare.

Once the lamb is done transfer them to a baking tray and let rest for 2 minutes.

Brush the pesto generously onto the surface of each loin chop.

Serve at once with a side salad.

Cast Iron American Lamb Chops

Recipe provided by | OVER THE FIRE COOKING

Servings: 2 Preparation Time: 15 minutes Cook Time: 10 minutes

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INSTRUCTIONS

4 American Lamb Loin Chops

1 tablespoon of butter

1/4 cup of white wine

1 Garlic bud (minced)

1 Lemon (halved)

Black Pepper

Sea Salt

Olive Oil

Parsley (chopped)

DIRECTIONS

Start campfire until it reaches medium-high heat. Preheat cast iron skillet over fire 2-3 minutes before cooking in it.

When lamb chops are at room temperature, lather with olive oil and season with sea salt and black pepper. Add a little bit of olive oil the to cast iron, and place lamb in cast iron for 4 mins on the first side.

When ready, flip lamb chops on other side for another 4 minutes. While cooking, add garlic & white wine to the skillet. Place butter on top of each lamb chop and let melt into the sauce below.

Once done cooking, pull cast iron off fire, sprinkle chopped parsley and serve immediately.

Tip: Pour the butter sauce on top of lamb for more flavor!

Herb-Marinated American Lamb Chops with Greek Orzo Salad

Recipe provided by | The Brooklyn Kitchen

Servings: 4-6

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INGREDIENTS

2 tablespoon rosemary, finely chopped

2 tablespoon oregano, finely chopped

3 garlic cloves, peeled and smashed (but left mostly whole)

1 tablespoon kosher salt

1/4 cup red wine vinegar

1/4 cup olive oil

4-6 American Lamb chops

GREEK ORZO SALAD

8 oz orzo pasta

Kosher salt

1 red onion, thinly sliced into half moons (an

2 pints cherry tomatoes, halved

1 English cucumber, sliced thinly into half moons

6 ounce Kalamata olives, pitted

1 tablespoon oregano, finely chopped

1/2 bunch parsley, finely chopped

2 oounce red wine vinegar

4 ounce olive oil

6 ounce feta cheese, crumbled or cut into

1/2-inch cubes

DIRECTIONS

1. Combine the herbs, garlic, salt, vinegar, and olive oil in a large bowl, whisking to incorporate. Place the lamb chops in a shallow dish or Ziplock bag, and add the marinade. Allow the chops to marinate for a minimum of 30 minutes at room temperature, or up to 4 hours in the fridge.

2. To cook, heat a grill or grill pan over very high heat. Remove excess marinade from the lamb chops, gently patting them dry with paper towels. Place lamb chops on to the grill, giving each
chop a bit of space. Allow the chops to grill undisturbed so that a deep sear can form, about 2-3 minutes. Turn each chop, and continue to cook until a meat thermometer registers 145 degrees F
(for medium rare), about 2 minutes more.

GREEK ORZO SALAD

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the directions on the box. Drain and rinse the cooked orzo with cold water.

2. Cut the onions in half through the root, then slice thinly into half-moons. Cut the half-moons in half.

3. In a large bowl, mix together the tomatoes, cucumber, olives, red onion, oregano, parsley, red wine vinegar, and olive oil. Stir in the cooked orzo and gently fold in the feta.

4. Add a pinch of salt, taste, and continue to add salt as desired. Serve alongside herb-marinated lamb chops.