Let’s talk lamb!

Have you seen lamb on our product list and wanted to try it but just not sure how to cook it? Well, there are a lot of great recipes out there so I will share a couple of my favorite today and also where to look for more!

The most common question I get is: “If I want to try lamb what should I get?” And my recommendation is always either ground lamb or lamb chops. Ground lamb, like any ground meat, is just easy and it floats right into a lot of simple meals. But to really get the experience, lamb chops are where it’s at! Lamb chops are also simple to prepare and pack a lot of flavor.

My favorite lamb chop recipe is: Seared Lamb Chops with Mustard-Herb Pan Sauce. This recipe is a classic because in it, I provide instructions for cooking the chops themselves separate from the sauce. This means that you can enjoy the chops as is, without any additional seasoning, or you can rub the chops with any herbs you like before cooking them. I personally really enjoy rosemary and garlic with lamb. And if you choose to make the sauce, you make it in the same pan as the chops so it is a really flavorful one pan dish :)

Ground lamb can be used in almost any dish calling for ground meat. From lamb burgers to lamb chili, lamb lasagna and more, ground lamb is very versatile. My favorite recipe to showcase the lamb itself though is Lamb & Broccoli Pasta.

I can’t end a blog post about cooking lamb without sharing my absolute favorite recipe for Leg of Lamb. Leg of Lamb can range from 3-6 pounds and as such can be intimidating. However, with this Super Simple Buttermilk Leg of Lamb recipe, you can’t go wrong. It is a no fuss recipe and with just 3 ingredients you really can’t mess it up :)

In addition to these great recipes, we also have free recipe books from the  American Lamb Board we can give you when you visit us at Produce in the Park as well as when you purchase lamb here at the farm.

Other lamb recipes available on my blog:
Lamb & Rosemary Koftas (ground lamb)
Greek Roasted Lamb Shoulder Roast (can also use leg of lamb)
Braised Lamb Shanks
Shepherd's Pie (use lamb kabob for the 'stew meat')

Have you tried our lamb? Tell me about your experience in the comments. What is your favorite lamb recipe?

Enjoy!

I originally shared this recipe with our Date Night CSA customers back in June of 2019 and it was a hit! This simple recipe is a great introduction to lamb. You set the chops aside before making the sauce so you can sneak one plain and then dress the rest up with the delicious Mustard herb sauce for a restaurant quality meal!
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This recipe is also easy to double or triple. Just make sure to sear your chops in batches so you don't over fill your pan. Then make the full amount of sauce after cooking all the chops.

​Seared Lamb Chops with Mustard-Herb Pan Sauce
 
Ingredients
4 bone-in lamb chops
kosher salt and freshly ground black pepper
1 tablespoon olive oil
1 cup chicken broth
1 tablespoon mustard
2 teaspoons lemon juice
2 tablespoons cold butter
1 1/2 tablespoons chopped fresh chives (or 1 TBSP dried chives)
1 1/2 teaspoons chopped fresh rosemary (or 1 tsp dried rosemary)
 
Directions
Season the lamb chops with salt and pepper. Heat the oil in a large skillet over medium-high heat. Sear the lamb chops until golden brown and medium rare (130 degrees F), about 3 – 5 minutes each side.
When chops are done, transfer to a serving platter and cover with aluminum foil to keep warm.
Reduce heat to medium-low and de-glaze the skillet by carefully pouring in the broth, scraping up any browned bits. Simmer until broth has reduced by half.
Stir in the mustard and lemon juice and simmer one minute more. Add the butter and stir until melted. Remove from heat and stir in the chives and rosemary. Season to taste with salt and pepper.
Pour sauce over chops and serve.