Lambiness

Recently Chris and I bought a whole grass-fed lamb from Everett Sparling in Hollister, California. We picked it up on our way back to Ventura after visiting my family for the holidays in Sacramento.

For the past two years, we have purchase a split-half (quarter) grass-fed cow from Morris Family Farms and the meat has been amazing. I cannot eat grocery shelf beef anymore. I was so happy to find the lamb because lamb is probably my favorite land-animal meat – yet another reason to move to New Zealand.

For our first meal with our new lamb, I cooked up my favorite recipe for lamb chops. It’s something I call “scarborough fair” after the Simon & Garfunkel song. I paired it with a Petite Syrah from local winery HAKA by Labyrinth. A bit heavy for the meal, but the winemaker is from New Zealand, and I really like it.

Scarborough Fair Lamb chops served with a swiss chard side.

Scarborough Fair Lamb Chops

Blended a few cloves of garlic, approximately 1/3 cup of herbs parsley, sage, rosemary, thyme – heavy on rosemary/thyme. Option: add a mint leaf or two.

Add 2 TBS of olive oil and blend. Spread most on the lamb and let sit for 30 minutes or a few hours. Save a bit of mixture to mix with the juices in the pan and use as dipping sauce with dinner.

Heat oven to 450. Sear meat side approximately 1-2 minutes both sides. Place in oven for 5 minutes or more depending on how cooked you want it. Good meat should not be overcooked!

Mix the juices from the skillet with the leftover herb blend and use as a dipping sauce.

Recipe for the swiss chard side is here. I omitted the feta because we reserve cheese/dairy for special occasions.