Live the Live ™

I grill outdoors year-round, but this recipe works just as well indoors.

Many people are turned off by lamb because somewhere in their past, they had a horribly overcooked piece of meat that ruined it for them. Don’t be sheepish! Try lamb again!

If you think lamb is too “gamey,” buy American lamb over New Zealand or Australian lamb. Although the animals are mostly pasture-raised, most American lamb is larger and grain finished, which results in a milder flavor. Unfortunately, like with non grass-fed American beef, this also results in a larger, fattier animal, and a less healthy cut of meat.

I prefer 100% grass-fed lamb, and most of it comes from New Zealand. Having been to the country twice now, I can tell you that the quality is unmatched and the grasslands of New Zealand are the most beautiful I’ve ever seen. New Zealand lamb is smaller and is slaughtered at a younger age than American lamb, making it very tender. In New Zealand, as well as many other countries, only an animal under 12 months of age and without incisors can be called “lamb.” No such labeling is required in the United States.

I love the baby lamb chops that look like miniature porterhouse steaks. You can find them in any supermarket. Here’s an easy recipe that I first served at a party in my home for 40 people, many of whom claimed they didn’t like lamb or never had it before. By the end of dinner, the chops were gone!

 

 

 

8 small lamb chops
½ cup olive oil
¼ cup balsamic vinegar
2 cloves garlic, through a garlic press
1 tablespoon fresh rosemary, chopped
1 tablespoon honey
2 teaspoons Dijon mustard
1 teaspoon dried oregano
Salt and pepper

 

 

Place the lamb meat in a plastic bag. In a bowl, combine all the other ingredients to make a marinade and pour it over the lamb. Seal the bag and squish it around so that the marinade reaches every part of the chops. I leave it at room temp if marinating for a few hours…or in the fridge if overnight.

Before cooking, take the lamb out of the fridge and let it come back to room temperature.

Pre-heat the outdoor grill. Cook the lamb until you reach an internal temperature of 145. Let it rest for 10 minutes before serving.

If you’re cooking indoors…

…place the lamb chops in a hot oven-proof pan (cast iron is always best) and sear it on all sides.

 

 

Then place the pan in a 350-degree oven to cook all the way through.