It’s that time of year when all our lambs get processed, the freezer gets filled, and the kitchen starts to release the wonderful aroma of lamb and herbs cooking! My family absolutely loves lamb no matter how I serve it! This isn’t the yucky “lamb” they sell in stores for way to much money. No, this is young, pasture raised lambs, born right here on the farm! I first learned how to prepare lamb from Sam, a friend of dear Joe. Sam was raised in the middle east and had many wonderful stories to share as he taught us how to raise, butcher and prepare lambs for the table. I thought I would share one of our favorite recipes with you here today, Lamb Chops. It was a hard call on which recipe to share. Joe makes some fabulous Lamb Shish kabobs that have been the highlight of many gatherings. My favorite is a leg of lamb done up with sliced apples, rice, and rosemary. Bekah loves when I do a lamb roast marinated in Balsamic vinegar and cooked slowly over Basmati rice. Oh, the possibilities are endless! No matter how you cook your lamb just remember to cook it slowly Perhaps you can find a local farm near you with lamb available. I am confident you would be in for quite a treat! Enjoy!
2 cups of fresh ground whole wheat
2 Tbs of dried rosemary
Salt, pepper, garlic powder to taste
Coconut oil as needed
Lamb Chops (I normally do 15-20 at a time)
Directions: Mix herbs and spices with the flour and then coat each of your lamb chops liberally. Melt a heaping Tbs of coconut oil in your skillet on med. heat. Once oil is hot add your coated lamb chops to the pan and cook slowly, flipping from side to side as needed. Feel free to add more coconut oil as needed.
I love to serve this with a veggie broth rice and a fresh green salad. Oh, so yummy! Maybe I should go check the refrigerator for leftovers!