Sriracha Mayo Marinated Grilled American Lamb Chops

Recipe provided by | HOUSE OF NASH EATS

Servings: 4 Preparation time: 10 minutes Cook time: 10 minutes

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INGREDIENTS

• 1 American lamb rack, frenched and cut into individual chops

• 3 tablespoons mayonnaise

• 3 tablespoons honey

• 3 tablespoons finely chopped fresh mint leaves

• 2 tablespoons Sriracha sauce

• 2 tablespoons Dijon mustard

DIRECTIONS

Combine the marinade ingredients in a large ziploc bag. Add the lamb chops and marinade for at least 2 hours or up to 24 hours.

Preheat grill to medium-high heat. Remove lamb chops from the marinade and grill for about 4 minutes on each side. Remove from heat and let rest for 5 minutes before serving.

Grilled Rack of American Lamb with Mint Chimichurri

Recipe provided by | CLIMBING GRIER MOUNTAIN

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INGREDIENTS

FOR THE RACK OF LAMB:

• 2 racks of American lamb, frenched

• salt and pepper to taste

• 1/4 cup olive oil, divided

FOR THE MINT CHIMICHURRI:

• 2 garlic cloves, roughly chopped

• 1 cup fresh mint

• 1 cup fresh Italian parsley

• 2 tablespoon red wine vinegar

• 1/2 teaspoon kosher salt

• 1/4 teaspoon red pepper flakes

• 1/4 teaspoon ground pepper

• 6 tablespoons olive oil

DIRECTIONS

FOR THE RACK OF LAMB:

Place the racks of lamb on a baking sheet. Rub each rack with 2 tbsp olive oil, salt and pepper.

Preheat a grill to medium-high heat. Place the racks of lamb (fat side down) on the hot grill for about three minutes. Flip and grill additional 3 minutes. Next, transfer the racks to the medium heated part of the grill and cook the racks with the hood down for about 10 to 15 minutes. You want the internal portion of the lamb to be around 130 degrees. Once cooked, remove the racks of lamb from the grill rest for at least 10 minutes before slicing and serving with mint chimichurri.

FOR THE MINT CHIMICHURRI:

In a food processor add garlic, mint and parsley. Pulse a few times. Next, add in the red wine vinegar, kosher salt, ground pepper, and red pepper flakes. Pulse to combine. Add the olive oil and continue to pulse until everything is combined. Pour the chimichurri into a bowl and place in the fridge for at least 30 minutes for the flavors to set

Za’atar + Sumac Rack of American Lamb with Herb Yogurt Sauce

Recipe provided by | LINDSEY EATS LA

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INGREDIENTS

RACK OF LAMB

• 1 rack of American Lamb

• 1 tablespoon za’atar

• 3 tablespoons sumac

• 2 tablespoons paprika

• 2 tablespoons pepper

• 1 tablespoon salt

• 2 tablespoons garlic powder

• 1/4th cup olive oil

GREEN HERB YOGURT SAUCE

• 1/2 cup cilantro

• 1/2 cup dill

• 1 juice of lime

• 2 garlic cloves

• 1/2 cup greek yogurt

• 1 tablespoon oil

• Salt and pepper to taste

DIRECTIONS

Preheat your oven to 400 degrees. Next, make your yogurt sauce by blending your cilantro and dill first until chopped. Add your yogurt, lime juice, garlic, oil and salt and pepper. Blend and set aside.

To make your lamb, mix za’atar, sumac, paprika, pepper, salt, garlic powder and oil in a bowl. Spread the mixture all over the lamb and let marinate for 30mins-overnight.

Heat a skillet with a drizzle of oil and let it get really hot. Sear your lamb for 5-6 minutes on each side until charred on medium-high heat.

After, place in the oven for 15-20 minutes. Let rest for 10-15 minutes and slice to make into chops. Serve with your herb yogurt sauce.

Spicy Buffalo-Style Rack of American Lamb with Crunchy Celery and Blue Cheese Salad

Recipe provided by | RUSTIC JOYFUL FOOD

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INGREDIENTS

• 2 pounds or 2 4-5 bone racks of American lamb

• Salt and pepper to taste

• 1/2 cup melted butter

• 1 garlic clove, finely minced

• 1/2 teaspoon black pepper

• 1/4 cup chopped flat leaf parsley

• 1/2 cup hot sauce

BLUE CHEESE & CELERY SALAD

• 2 cups thinly sliced celery

• 1/2 cup chopped flat leaf parsley

• Juice of half a lemon

• 2-3 tablespoons olive oil

• 1/4-1/2 cup blue cheese crumbles

• Salt and pepper to taste

• Gently mix all ingredients. Best served immediately.

DIRECTIONS

Allow lamb chops to come to room temperature, roughly 1 hour on the counter. Preheat oven to 475°F. Line a baking sheet with foil or parchment. Season lamb on both sides with salt and pepper, and place on the baking sheet. Mix melted butter, garlic, pepper, parsley, and hot sauce. Spoon half the prepared buffalo sauce over the lamb chops and roast at 475° for 12-16 minutes*. For the final 2 minutes of cooking, switch your oven setting over to broil to crisp the top of the lamb. This will yield a medium rare lamb. Allow lamb to rest 5-10 minutes before slicing. While the lamb is resting, assemble the salad.

*If chops are on the smaller side, roast 12 minutes plus 2 minutes under the broiler.

Barbacoa Rack of American Lamb

Recipe provided by | THE FOOD JOY

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INGREDIENTS

1 American rack of lamb 2-3 ribs per person

Barbacoa marinade
7.5 oz can of chipotle peppers in adobo sauce

remove peppers from sauce

6 garlic cloves

1 teaspoon cloves

1/4 teaspoon allspice

2 teaspoons cumin

1/2 teaspoon cinnamon

2 tablespoons oregano

1/3 cup Apple cider vinegar

1/4 cup brown sugar

DIRECTIONS

Put all ingredients into a blender and blend until well combined.

Place your rack of lamb in a large ziplock bag and cover the rack with the marinade. Seal the bag and squeeze as much air out as you can and place in the refrigerator for 4 hours and up to overnight.

Take the rack of lamb out an hour before you roast it, to allow it to get to room temperature.

Preheat oven to 450 degrees.

Line a baking sheet with aluminum foil and place the lamb on the sheet, covering the bones with aluminum foil to avoid them burning.

Bake for 10 minutes at 450 degrees and then bake for another 10-20 minutes at 300 degrees. Use a meat thermometer to check the temperature in the thickest part of the lamb. For medium rare, take the rack out when it reaches 125-130 degrees; if you prefer it cooked to medium, take it out when its at 135. Let the rack rest on a cutting board covered with foil for 15 minutes before slicing.

Using a large, sharp knife, slice between each bone and serve immediately!

Rack of American Lamb with Maple-Roasted Brussels Sprouts, Delicata Squash, and Pears

Servings: 4 Cook Time: 1 Hour

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INSTRUCTIONS

6 garlic cloves

3 tablespoons fresh rosemary leaves

2 tablespoons extra-virgin olive oil

1 rack of American lamb, frenched (1 ½ to 2 pounds)

Kosher salt and freshly ground pepper

1 medium delicata squash (about 1 pound)

12 ounces Brussels sprouts, trimmed and halved (keep any loose leaves)

2 red Anjou or Bartlett pears, halved, stemmed and cored, and each cut into 8 wedges

2 tablespoons extra-virgin olive oil

2 tablespoon maple syrup

Kosher salt and freshly ground pepper

2 handfuls fresh parsley leaves

DIRECTIONS

Preheat the oven to 475°F.

For the lamb: In a mini food processor (or with a knife), finely chop the garlic, rosemary, and olive oil until the garlic is a paste and the rosemary is a mix of some finely chopped and some larger leaves. Season the lamb rack on both sides with salt and pepper, then rub with the garlic-rosemary mixture. Set aside at room temperature for about 1 hour.

For the vegetables: Halve the squash lengthwise and scoop out the seeds. Cut it into 1/2-inch-thick moon-shaped slices. Pile the squash, Brussels sprouts, and pears in the center of a large rimmed baking sheet. Drizzle with olive oil and maple syrup, and sprinkle with a few big pinches of salt and several grinds of pepper. Toss to coat evenly, and spread the mixture in a single layer on the baking sheet. Place the lamb meaty side up in the center of the pan, covering some of the vegetables and pears.

Roast until the internal temperature reaches 130 to 135˚F on an instant-read thermometer for medium-rare, 10 to 15 minutes. (The internal temperature will increase to 145˚F out of the oven.) Transfer the rack to a large platter and cover loosely with foil to rest for 10 to 15 minutes.

Roast in the upper third of the oven until the vegetables are tender and the internal temperature of the lamb reaches about 120˚F on an instant-read thermometer, 25 to 30 minutes. Switch the oven to broil and position the sheet pan so that the top of the lamb is about 4-inches from the broiler. Broil until the lamb and vegetables are nicely browned on top, 3 to 5 minutes.

Transfer the rack to a carving board, tent it with foil, and let rest for 10 minutes. Loosen the pears and vegetables from the baking pan with a spatula, scraping up any browned bits from the pan, and toss them together with the parsley. Transfer to a warmed serving platter.

Carve the rack between the rib bones and transfer to the platter, nestling it over the vegetables and pears. Serve immediately, with Syrah wine.

Roasted American Lamb Chops with Fragrant Indian Fenugreek Sauce

Recipe provided by | FEASTING AT HOME

Servings: 4-6 Preparation Time: 45-55 minutes Cook Time: 20-25 minutes

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INSTRUCTIONS

LAMB

2 American racks of lamb, Frenched (1 3/4 – 2 lbs each)

1 teaspoon olive oil

salt and pepper

1- 2 teaspoons garam masala

INDIAN COCONUT FENUGREEK SAUCE

1 tablespoon coconut oil

1 shallot- chopped

3 fat garlic cloves- rough chopped

1 tablespoon ginger- finely chopped

1/2 teaspoon turmeric

1/2 teaspoon fennel seed (optional)

1/2 teaspoon mustard seed (optional)

1-1/2 cups diced tomatoes (about 2 medium tomatoes)

1 13 ounce can coconut milk

1 teaspoon dry fenugreek leaves

1 teaspoon salt

1 teaspoon brown sugar or honey

Garnish- cilantro, toasted fennel seeds, aleppo chili flakes

DIRECTIONS

Preheat oven to 425F. Trim any excess fat, and pat lamb dry. Brush with olive oil. Sprinkle all sides with salt, pepper and garam masala spice blend (or use Indian curry powder). Place on a baking sheet and set aside.

Begin making the sauce. In a medium pot or large saute pan, heat coconut oil over medium heat. Add shallot, garlic and ginger and stir until golden and fragrant, about 4 minutes. Add turmeric, fennel seed and mustard seeds and continue cooking one more minute, stirring. Add diced tomato and their juices. Continue cooking and stirring about 5 more minutes until the tomatoes break down. Add coconut milk, fenugreek leaves, salt, and sugar. Stir, taste, adjust salt. Bring to a simmer, turn heat to low and let simmer while you bake the lamb.

Place lamb in the oven, roast 10 minutes, flip, cook 10 more minutes, then flip once more and then broil for a couple minutes if you like a crispy crust. Be careful not to burn while broiling. Remove lamb from oven. Let rest 5-10 minutes, then slice and plate or platter over top the fenugreek sauce. Sprinkle with fresh cilantro, toasted fennel seeds (optional) and chili flakes (aleppo chili is nice) if you like. Serve with basmati rice. (optional)

Grilled American Lamb Rack with Harissa Yogurt

Recipe provided by | FEASTING AT HOME

Servings: 4-6 Preparation Time: 20 Minutes Cook Time: 25 Minutes

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INSTRUCTIONS

1 American lamb rack (approx. 2 pounds)

Grillable veggies – your choice of

Zucchini, summer squash, bell pepper,

onion, eggplant, mushrooms, etc.

spray olive oil ( or use regular)

15–20 fresh Mint leaves

HARISSA SPICE RUB:

1 tablespoon cumin

1 tablespoon coriander

1 tablespoon smoked paprika

1 tablespoon granulated garlic

2 teaspoons salt

1 teaspoon dried mint

1 teaspoon whole caraway seeds (optional)

HARISSA YOGURT:

1 cup plain, full-fat Greek yogurt

1 tablespoon harissa paste ( store-bought or homemade Harissa paste) more to taste

1 teaspoon smoked paprika – optional

Serve with Grilled Veggies and your choice of grain, quinoa, basmati rice or couscous.

Garnish: a few torn fresh mint leaves and/or Italian parsley leaves

DIRECTIONS

Preheat Grill to med-high.

Cut lamb chops into single chops or portions. ( Use a sharp chef’s knife and slice in between the bones.) Pat dry.

Mix spices and salt together in a shallow bowl ( big enough to fit chop)

Dip both sides of each chop, as well as fatty edge, into the Harissa rub, tap the excess off and place on a sheet pan.

If grilling veggies, lightly toss with olive oil, salt and pepper, and grill these first. Cover, set aside until serving.

Grill the lamb chops. Spray the grill with olive oil spray. Place the chops down and grill 3 minutes (covered) or until good grill marks appear. (Don’t fiddle with them too much). Spray the top of lamb chops with spray olive oil, and turn them over. Turn the heat down to medium and grill another 3 minutes. Then, place the fatty edge of the lamb chop on the grill, so they are sitting upright, on their side, leaning them up against each other. ( See picture). Cover, and cook another 2 minutes or so, to melt off that fatty layer. (These are delicious served medium, but feel free to cook through on lower heat if that is your preference. ) Remove from grill, cover with foil until ready to serve.

Mix the yogurt with the harissa paste, starting conservatively, adding more to taste. Each Harissa paste has different levels of heat. I like to a whisk in a teaspoon of smoked paprika to bump up the smoky flavor- up to you.

To serve, cut the grilled veggies into bite-size pieces, and place them on a platter. Top with the grilled lamb chops. Garnish with fresh mint leaves.

Serve the Harissa yogurt on the side or spoon a little on each chop.

Serve with a cooked grain like quinoa, basmati rice or even couscous. I used Israeli couscous in the photos

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.

Herb Crusted American Lamb with Crispy Artichokes & Potatoes

Recipe provided by | BEYOND THE BAYOU BLOG

Preparation Time: 30 minutes Cook Time: 40 minutes

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INGREDIENTS

ARTICHOKES AND POTATOES

1 pound baby artichokes

4 Yukon gold potatoes cut in half

4 quarts water

1 lemon cut in half

3/4 cup salt

1 cup white wine

2 bay leaves

4 sprigs of thyme

2 cloves of garlic crushed

4 lemon peel strips from one lemon

2 tablespoons extra virgin olive oil

kosher salt for seasoning

freshly cracked black pepper

fresh chopped chives

GARLIC AIOLI

1 cup mayonnaise

juice from 1 lemon

2 tablespoon garlic finely minced

salt and pepper to taste

HERB CRUSTED LAMB

2 pound American rack of lamb

2 tablespoons Dijon mustard

1 tablespoon honey

3 tablespoons butter room temperature

1 tablespoon fresh rosemary chopped

1 tablespoon fresh thyme chopped

1 tablespoon garlic minced

2 tablespoons panko breadcrumbs

DIRECTIONS

Prepared a bowl with enough water to cover the artichokes. Take the lemon halves and squeeze the juice into the water and place aside. Prep the artichokes by removing the tough outer leaves until you reach the yellowish leaves. With a paring knife, cut off the end of the stem and trim the stem and base until you reach the light green leaves. Cut off about 3/4 inch from the top and cut in half lengthwise. Scoop out the choke ( the fuzzy part) if their is one. After trimming and cutting each artichoke, make sure to place into the prepared lemon water.

In a large pot over medium-heat, add the water, salt, white wine, bay leaves, thyme, garlic and lemon strips. Add the artichokes and bring to a boil. Add the artichokes and cook for 10-15 minutes until tender. Remove with a slotted spoon and let drain on a rack lined with paper towels. Place the potatoes into same cooking liquid and cook for 15-20 minutes until tender but not falling apart. Remove and let cool.

Preheat oven to 425 degrees.

Gently smashed potatoes with the palm of your hand. Toss potatoes and artichokes with olive oil and season with salt and pepper. Spread the potatoes and artichokes out evenly on a sheet pan. Bake until crispy, 20-25 minutes. Let cool slightly and sprinkle with chopped chives and kosher salt.

In a bowl combine the mayonnaise, lemon, garlic, salt and pepper, place aside.

Add 1 tablespoon of olive oil in a heavy bottom skillet over medium high heat, sear lamb rack, fat side down until golden brown 6-8 minutes. Remove from heat. In a bowl, combine dijon mustard, honey and mix. Brush the mixture on top of the lamb. In same bowl combine the butter, rosemary, thyme, garlic and bread crumbs. Mix thoroughly until a paste is formed and spread evenly on top, pressing gently to make sure everything adheres. Place lamb in oven and cook for 25-35 minutes until the internal temperature registers 128 -degrees to 130 degrees.

To serve, place a dollop of aioli on the bottom, top with the artichokes and potatoes and then the lamb. Add more aioli and enjoy!

Grilled Racks of American Lamb

Recipe provided by | RUSTIC JOYFUL FOOD

Servings: 4

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INGREDIENTS

AMERICAN LAMB RACKS

3-4 lbs. whole racks of American lamb (about 2)

1/4 cup olive oil

1/4 cup lemon juice

Zest of 1 lemon

1/4 cup fresh oregano, chopped

2 cloves crushed garlic

2 teaspoon kosher salt

1 teaspoon cracked black pepper

GRILLED BROCCOLINI

1-2 bunches long stem broccolini

2 teaspoon olive oil

Salt & pepper to taste

MUSTARD & BACON HERBED POTATO SALAD

2 lbs. small mixed round potatoes

1 lb. cooked crumbled bacon

2 cups cherry tomatoes, halved

1/2 cup chopped parsley

1/2 cup finely chopped basil

1 garlic clove, finely crushed

Juice and zest of 1 lemon

1/2 cup olive oil

1 teaspoon kosher salt

1 teaspoon cracked black pepper

2 teaspoon whole grain mustard

DIRECTIONS

LAMB

Lay the raw lamb into a gallon-sized Ziplock bag. Pour each ingredient listed into the bag in the order they are listed. Move the bag around gently to mix the marinade and evenly coat the lamb. Place in the fridge for about 2 hours. Bring the lamb out and allow it to sit at room temperature for at least 30 minutes.

Preheat your outdoor grill to 500 degrees for about 10 minutes. Lay the racks onto the grill fat side down, and get a good hard sear on each side, about 5-6 minutes per side. Turn the heat on the grill down to 300, and rotate the lamb every 5-6 minutes until you’ve got a caramelized golden crust and a medium rare inside. The racks only take about 20-25 minutes, depending on your grill, to be perfectly done.

Remove the lamb from the grill and let it rest for at least 10 minutes before slicing. Slice into double chops and enjoy alongside the mustard & bacon potato salad and grilled broccolini.

GRILLED BROCCOLINI

Flash cook the broccolini in 1 quart of boiling water for 30 seconds to 1 minute. Remove the broccolini and dress with olive oil, salt, and pepper. Place on a 300-degree grill for 7-10 minutes, turning often to prevent over-charring. Remove and serve with the lamb.

MUSTARD & BACON HERBED POTATO SALAD

Boil the potatoes for 20-25 minutes or until fork tender. Drain the potatoes and slice them in half. Put the cooked potatoes and bacon into a large mixing bowl. Add the rest of the ingredients to the potatoes and gently fold until it’s thoroughly mixed. Allow to sit at room temperature for 15-20 minutes before serving.

Korean Spiced Rack Of American Lamb with Tzatziki and Cucumber Salad

Recipe provided by | LINDSEY EATS LA

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INGREDIENTS

RACK OF LAMB MARINADE:

1 rack of American Lamb

1 tsp soy sauce

1⁄4 cup ginger sliced

8 cloves of garlic minced

1 tsp chile powder

1 tsp sesame oil

1/2 T sliced thinly sliced pear 1⁄2 tsp paprika

1/2 tsp pepper

1 sliced serrano pepper

1 tsp rice wine vinegar

1 tsp sesame seeds

1/2 tsp salt

CUCUMBER BANCHAN SALAD:

1 shallot sliced

3-4 cucumbers

1 tsp vinegar

2 tsp Sriracha

Black and white sesame seeds 1 tsp

sesame oil

5 spice (1 tsp salt, 1 tsp pepper, 1 tsp garlic powder, 1 tsp chile flakes)

1/2 teaspoon sugar Furikake

PESTO SAUCE:

1/3 cup Pine nuts 1⁄4 cup fresh basil 1⁄2 cup parsley

1/2 cup cilantro

4 cloves garlic

1 juice of lemon

1 teaspoon lemon zest

1/4 cup oil

1/4 cup pecorino or Romano cheese

salt and pepper to taste

TZATZIKI SAUCE:

1/3 cup chopped dill

1/3 cup mint

2 cloves garlic

200g greek yogurt

2 juice of lemons

Salt and pepper to taste

2 cucumbers

Hummus – store bought

Rice – package instructions

DIRECTIONS

Start to marinate your rack of lamb with the spices and sauces listed. Make sure you get it all throughout the rack of lamb and lather it on. Set aside in the fridge.

While that’s marinating, make your pesto to drizzle on top of the lamb, slice and mix your cucumber salad and make your tzatziki.

For the tzatziki make sure that you dice your cucumbers really thin, you can even use a cheese grater, but if you want some bite of texture, just cut really thinly. Mix your dill, mint,garlic, yogurt, lemon, salt, pepper and cucumber together and set aside.

Start to make your lamb! Preheat your oven to 400 degrees and heat a cast iron with a little bit of olive oil on medium-high heat and let get HOT! Once hot, place your rack of lamb and let sear on both sides, around 4-5 minutes on each side.

Once the lamb is seared, place in the oven for 10-15 minutes until cooked to a medium rare.

*If you like it more cooked through, leave it in for another 5 minutes. After its cooked, let it sit for about 5-10 minutes.

Start to slice your rack of lamb off the bone to make “chops”, top with pesto and serve alongside your cucumber salad, tzatziki, some store bought hummus, fluffed white rice, and your favorite simple salad!

American Lamb Lollipop Chops with Green Goddess Dipping Sauce

Recipe provided by | Chef Jennifer Costello

Servings: 8 Preparation Time: 10 minutes Cook Time: 10 Minutes

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INGREDIENTS

8 American Lamb rack chops or lollipops

Salt and pepper, to taste

Olive oil, as needed

Green Goddess Sauce (recipe follows)

GREEN GODDESS SAUCE

1 large pasteurized egg yolk

1 teaspoon Dijon-style mustard

1 small clove garlic

1 white anchovy, chopped

1/2 tablespoon Champagne vinegar

1/2 tablespoon fresh lemon juice

3/4 cup extra-virgin olive oil

4 chives, minced

4 sprigs tarragon, finely chopped

3 sprigs flat-leaf parsley, finely chopped

Salt and pepper, to taste

DIRECTIONS

Preheat a gas or charcoal grill for high-heat grilling. Season chops with salt and pepper on both sides and brush lightly with olive oil. Grill on first side until grill marks form, 3 to 4 minutes; turn and sear on other side until desired internal doneness, 3 to 4 minutes more. Let rest 5 minutes.

Arrange the chops on a serving platter and drizzle with some of the Green Goddess Sauce. Serve with extra sauce on the side.

GREEN GODDESS SAUCE

In a food processor or blender, pulse yolk, mustard, garlic, anchovy, vinegar and lemon juice until pureed. Slowly drizzle in oil, drop by drop at first, then faster as it emulsifies. Transfer to a bowl and stir in the herbs. Season with salt and pepper.

Classic Roasted Rack of American Lamb with Walnut & Parsley Pesto, Roasted Baby Potatoes and Shallots

Recipe provided by | RUSTIC JOYFUL FOOD

Servings: 4

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INGREDIENTS

2, 2-3 lb. racks of American lamb

2 tablespoon butter

1/2 cup Dijon mustard

2 heaping tablespoon rosemary

2 heaping tablespoon chopped parsley

4 garlic cloves crushed

salt & pepper to taste

WALNUT & PARSLEY PESTO

1/2 cup walnuts

1 bunch curly parsley

1 tsp. fresh rosemary

1 small clove garlic

1/2 cup parmesan cheese

1/2 cup olive oil

the juice of one lemon

salt and pepper to taste

DIRECTIONS

ROASTED POTATOES & SHALLOTS

2-3 lbs. small or baby Yukon gold or red bliss potatoes halved
5-6 medium sized shallots peeled with the rood end intact, sliced in half
2 tbsp. olive oil suitable for high temp roasting
salt and pepper to taste

To Prepare the Lamb, pre-heat your oven to 475 degrees. Allow the lamb to sit on the counter at room temperature for 30 minutes prior to searing. While the lamb is coming to room temp prepare the herb paste for the racks. Mix the mustard, herbs and garlic, set aside. Melt butter over medium high heat in a large skillet suitable for searing, like cast iron. Season the lamb liberally with salt and pepper and sear on all sides starting with the fat cap first. Once the lamb is browned about 4-6 minutes, remove from the pan and generously rub the mustard and herb paste all over the lamb. Put the lamb back into the heat proof skillet fat cap facing up and roast in the oven for 18 minutes. Remove the lamb and allow to rest for 5-7 minutes before slicing into double chops.

WALNUT & PARSLEY PESTO

Pulse all the ingredients in a food processor until combined but not a paste. A bit of texture is great in this pesto. Curly parsley has a milder flavor than flat leaf but feel free to substitute if you’d like. This pesto keep well for up to one week in the refrigerator. Remove from the refrigerator at least 30 minutes before serving.

ROASTED POTATOES & SHALLOTS

Pre heat oven to 375 degree. Toss the potatoes with the oil, seasonings and shallots then pour out onto a baking sheet and roast for 30-35 minutes or until the potatoes are fork tender. Allow to rest on the baking sheet while you prepare the lamb.

Pistachio Crusted Crown of American Lamb with Pomegranate Glaze

Recipe provided by | COOKING WITH COCKTAIL RINGS

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INGREDIENTS

FOR THE POMEGRANATE GLAZE

2 medium pomegranates, divided

1/4 cup chicken stock

3 tablespoons honey

2 tablespoons granulated sugar

3 tablespoons balsamic vinegar

FOR THE PISTACHIO CRUSTED LAMB

2 (2-pound each) racks of American lamb, trimmed and frenched

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 cup unsalted shelled pistachios

12 garlic cloves, minced

1 tablespoon chopped rosemary

3 tablespoons extra-virgin olive oil

DIRECTIONS

FOR THE POMEGRANATE GLAZE

Cut the pomegranates in half. Hold the pomegranate halves over a large mixing bowl and hit each with the back of a wooden spoon to release the seeds into the bowl. Place 3/4 of the pomegranate seeds and any juices from the pomegranates into a blender with the chicken stock and blend.

Strain the pomegranate mixture using a fine mesh strainer into a small saucepan. Heat over medium heat and whisk together with honey, sugar and balsamic vinegar. Bring the mixture to a boil then lower the heat and simmer until the mixture has reduced to about 3 tablespoons. Let cool and set aside.

FOR THE PISTACHIO CRUSTED LAMB

Preheat oven to 450°F.

Season the lamb all over with salt and pepper. Lay the racks of lamb in front of you horizontally, bone side up, and with the bones facing away from you. Make shallow (no deeper than ¼”) cuts through the meat between each bone.

Stand the racks of lamb up, with the meatiest portion of the meat facing inward. Shape the two racks into a circle and tie the meat together in a circle. Tie once midway up the outward facing bones and another below the bones in the meaty portion.

In the bowl of a food processor pulse the pistachios with the garlic and rosemary until finely chopped. Add the olive oil and pulse until a paste forms. Season the paste with salt and pepper and pulse once more.

Coat the racks of lamb all over with the pistachio paste and set the lamb in a small roasting pan.

Cover the bones loosely with a sheet of aluminum foil to prevent them from burning. Roast the rack until the internal temperature reads 130ºF (for medium rare), about 40 minutes. Transfer the lamb to a cutting board and let it rest for about 10 minutes, discarding the foil.

FOR SERVING

To serve, remove the string and cut the lamb between ribs into chops and serve, with additional pomegranate glaze. Garnish with pomegranate seeds.

Smoked Rack of American Lamb

Recipe provided by | OVER THE FIRE COOKING

Prep Time: 25 minutes Cook Time: 2.5 Hours

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INGREDIENTS

SMOKED RACK OF LAMB INGREDIENTS

1 whole Rack of American Lamb

2 tablespoons olive oil

Salt and Pepper

HERB BUTTER PASTE INGREDIENTS

1/4 cup of butter

2 tablespoons of olive oil

2 tablespoons of parsley (finely chopped)

1 tablespoon of cumin

1 tablespoon of minced garlic

Salt & pepper

DIRECTIONS

In your smoker, build up heat until you reach an even 225F. (NOTE: I recommend using hickory or apple wood for subtle smoky flavor.)

In a bowl, mix all the ingredients for the Herb Butter Paste thoroughly.

Rub rack of lamb with olive oil and season with salt & pepper. On the side without bones, rub the Herb Butter Paste evenly.

Place lamb in smoker at 225F for 2-2.5 hours or until the internal temperature is at 135F (medium-rare). NOTE: About 15 minutes before pulling the lamb out, start a hot fire in order to sear the outside layers.

When the lamb is ready, pull it out of the smoker and quickly sear the lamb on both sides for 1 minute each.

Let lamb rest for 8-10 minutes.

Enjoy your delicious and adventurous meal!

Peri-Peri Rack of American Lamb with Stywe Pap, Spinach and Roasted Tomato Relish

Recipe provided by | THE DALEY PLATE

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INGREDIENTS

FOR THE LAMB:

1/4 cup olive oil

1 teaspoon African birds eye chili powder

2 teaspoons salt

1 clove garlic, sliced

1 ounce ginger, peeled and finely minced

1 rack of American Lamb, frenched

FOR THE ROASTED TOMATO RELISH:

2 large tomatoes, rinsed and quartered

1 medium onion, sliced

1 tablespoon olive oil

1 teaspoon salt

1 teaspoon black pepper

2 tablespoons red wine vinegar

1 teaspoon sugar

1 teaspoon red pepper flakes

FOR THE STYWE PAP:

1/2 cup old-fashioned grits (ground white hominy)

1-1/2 cups water

1 tablespoon butter

salt and pepper to taste

FOR THE GREENS:

4 cups fresh spinach, or greens of your choice

1 teaspoon olive oil

salt and pepper to taste

DIRECTIONS

Preheat oven to 350 degrees F.

For the lamb, add olive oil, chili powder, salt, garlic and ginger to the bowl of a food processor and pulse until a paste is formed. Rub the paste all over the rack of lamb, cover and allow to stand for at least 45 minutes at room temperature.

Meanwhile, prepare the relish: Place tomatoes and onion on a small baking sheet and drizzle with olive oil. Sprinkle with salt and pepper and place in the oven. Roast for 20-25 minutes until soft, remove from oven and add to the bowl of a food processor with red wine vinegar, sugar and red pepper flakes. Pulse 6-8 times, transfer to a bowl and set aside.

Prepare the grits by bringing water to a boil in a medium saucepan. Add grits, reduce heat to low and simmer for 10 minutes or until thickened, stirring occasionally. Remove from heat and add butter. Season to taste and keep warm. The grits will thicken upon standing but they are meant to be that way, just fluff with a fork before serving. If you prefer, add 1/3 cup water to make them thinner.

Increase the oven temperature to 450 degrees F and roast the lamb for 20 minutes (rare) or 25 minutes (medium rare). Remove from oven, cover with foil and allow to rest for 10-15 minutes.

While the lamb is resting, add olive oil to a skillet over medium heat and sauté spinach until wilted, 2 minutes.

Slice lamb, place grits, relish and greens on the plate and top with individual ribs.

American Lamb Chops with Lemony Gremolata

Recipe provided by | ALL DAY I DREAM ABOUT FOOD

Servings: 8 chops Prep Time: 1 hour and 10 minutes Cook Time: 10 minutes

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INGREDIENTS

GREMOLATA

1 cup parsley leaves, loosely packed

Grated zest of 2 lemons

2 cloves garlic, minced or pressed

LAMB CHOPS

2 tbsp olive oil

Juice of 1 lemon

2 tbsp gremolata

Salt and pepper

1 rack of American Lamb cut into individual chops (8 rib chops)

2 tbsp avocado oil

DIRECTIONS

 GREMOLATA

On a cutting board, mince the parsley leaves finely. Add the lemon zest and garlic cloves and mince the whole mixture together a few times. Transfer to a bowl.

LAMB CHOPS

In a large sealable plastic bag, combine the olive oil, lemon juice, 2 tablespoons of the gremolata, salt, and pepper. Add the chops and toss in the bag to coat well with the marinade.

Refrigerate at least 1 hour and up to 4 hours. Remove and let come to room temperature for at least 30 minutes.

In a large skillet, heat the oil over medium heat until shimmering. Add the chops in a single layer and cook to desired doneness, about 3 minutes per side for medium rare.

Serve chops topped with additional gremolata.

American Lamb Chops with Za’atar and Olive Oil Dip

Recipe provided by | FOODNESS GRACIOUS

Servings: 4 Prep Time: 15 minutes Cook Time: 18 minutes

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INGREDIENTS

1/4 CUP greek yogurt

3 tbsp Za’atar spice divided

6 tbsp extra virgin olive oil divided

1/4 tsp salt

1 tsp black pepper

1 pack Ancient Grain Flatout Foldit’s

1/4 cup Italian seasoning

2 racks American Lamb chops

DIRECTIONS

Preheat the oven to 400 degrees.

In a small bowl combine the greek yogurt, 2 tablespoons of Za’atar, 2 tablespoons olive oil, salt and pepper. Mix and set aside.

Cut the Flatout Foldit’s in the middle and then cut each side into quarters.

Place them on a baking tray and drizzle with one tbsp of olive oil and the remaining 1 tbsp of Za’atar.

Bake in the oven for about 5-7 minutes.

Rub the lamb with the remaining 3 tbs of olive oil and then coat with the Italian seasoning.

Heat a large pan big enough to hold at least one rack of lamb and warm on high heat.

Place each rack into the pan and sear on each side for a few minutes until brown. Increase the oven temperature to 425 degrees.

Transfer the lamb to a baking tray and roast in the oven for about 18-20 for med-rare or if you prefer medium, 25-30 minutes.

Once the lamb has cooked, let it rest covered with foil before slicing into chops and serving with the Flatout Foldit chips and greek yogurt dip.

Grilled American Lamb Chops with Mint Chimichurri

Recipe provided by | SHARED APPETITE

Servings: 4 Prep Time: 15 minutes Cook Time: 20 minutes

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INGREDIENTS

1 rack of American Lamb cut into 8 chops

1 cup loosely packed parsley

1/2 cup loosely packed mint

1/2 cup extra virgin olive oil

3 tablespoons fresh lemon juice

1 1/2 tablespoons red wine vinegar

1 clove garlic

Kosher salt

Freshly ground black pepper

FOR THE PEARL COUSCOUS SALAD

1 cup uncooked Israeli/Pearl Couscous, cooked according to package directions

2 ears corn, cooked and kernels removed

1 zucchini, chopped

1 teaspoon olive oil

1/4 cup plus 1 teaspoon extra virgin olive oil, divided

1/2 cup walnuts, chopped

4 scallions, thinly sliced

2 tablespoons fresh lemon juice

2 tablespoons champagne vinegar

Kosher salt

Freshly ground black pepper

1/4 cup fresh mint leaves, chopped

DIRECTIONS

Season lamb chops generously with Kosher salt and freshly ground black pepper. Grill lamb chops to desired doneness (I highly recommend 145°F for a nice medium-rare/medium pink center). Let rest for 5 minutes before serving.

Meanwhile, make the mint chimichurri. Pulse parsley, mint, olive oil, lemon juice, red wine vinegar, and garlic in a food processor until uniformly chunky. You don’t want to over process it to a pesto like consistency. Season generously with Kosher salt and freshly ground black pepper.

Serve lamb chops with the pearl couscous salad and top with mint chimichurri. Devour.

FOR THE PEARL COUSCOUS SALAD

Heat 1 teaspoon olive oil in a nonstick pan and cook zucchini until just cooked through.

In a medium bowl, combine cooked pearl couscous with corn kernels, zucchini, walnuts, and scallions.

In a separate small mixing bowl, whisk together lemon juice, champagne vinegar, and remaining 1/4 cup olive oil. Drizzle into salad and toss to coat. Top with mint.