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Recipe Friday: For the Lamb Lovers

Happy Lamb Lovers Month! 

Here are some recipes from the American Lamb Board to help you celebrate! 

Mediterranean Lamb Chops

Recipe courtes Swarnika Prakash

Yield: 6 

Ingredients for Marinade

2 ea. racks of American Lamb (Frenched)
14 ea. cloves of garlic
1 cup fresh parsley (stems removed)
1 cup fresh mint
 cup extra virgin olive oil
2 T fresh lemon juice
1 tsp paprika
Salt and pepper to taste

Ingredients for Drizzle

½ cup parsley
½ cup mint
Juice of ½ lemon
2 T extra virgin olive oil
2 ea. cloves of garlic (optional)
Salt and pepper to taste
Water (as necessary)


  1. Pulse together all ingredients for the marinade in a food processor until smooth.

  2. Generously coat the racks of lamb with the marinade and let rest covered (in an airtight container or Ziplock bags) in the fridge overnight (or at least 4 hours) to let the marinade sink in.

  3. Preheat oven to 450°F and remove lamb from the fridge 30 minutes before baking.

  4. Transfer lamb to large rectangular baking dish. Bake for 15 minutes with the fat side facing up.

  5. Turn the lamb over such that the other side is facing up. Return to the oven and bake for another six minutes. Remove from the oven and let rest for 15 minutes.

  6. Pulse the ingredients for the drizzle in a food processor adding a little water as necessary to get to a drizzling consistency.

  7. Cut the lamb between the bones into chops and serve with the drizzle.

Note: USDA recommends lamb reach an internal temperature of 145°F with a three-minute rest.

Grilled Lamb Chops with Peanut Sauce

Recipe courtesy Platings and Pairings

Yield: 4


8 ea. 1-inch-thick American Lamb loin chops, (about 2 lbs)
Fresh cilantro, chopped for garnish
Roasted peanuts, chopped for garnish

Ingredients for Peanut Sauce

2 ea. garlic cloves
½ cup peanut butter
¼ cup cilantro leaves
2 T vegetable or canola oil2 tablespoons sriracha
2 T lime juice
2 T water
2 tsp brown sugar
1 T soy sauce


  1. In a food processor or blender combine all peanut sauce ingredients and process until smooth.

  2. Light a grill or preheat a grill pan to medium-high heat. Grill the chops for four minutes per side, or until an instant-read thermometer inserted in the thickest part of a chop registers 125-130°F for medium-rare*.

  3. Transfer the chops to a platter. Sprinkle with cilantro and chopped peanuts, if desired. Serve with peanut sauce on the side.

* The USDA recommends cooking lamb to an internal temperature of 145°F with a three-minute rest.

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

Recipe courtesy Rustic Joyful Food

Yield: 4-6 


2 lbs, or 2 (4 to 5-bone) racks of American Lamb
Salt and pepper, to taste
½ cup melted butter
½ cup hot sauce
¼ cup flat leaf parsley, chopped
½ tsp black pepper
1 ea. garlic clove, finely minced


  1. Allow lamb to come to room temperature, roughly one hour.

  2. Season lamb on both sides with salt and pepper; place on a parchment or foil-lined baking sheet.

  3. In a bowl or pan, mix melted butter, hot sauce, parsley, pepper and garlic. Spoon half the prepared buffalo sauce over the lamb; roast at 475°F for 12 to 16 minutes. For the final two minutes of cooking, switch oven to broil to crisp the top of the lamb. (For smaller chops, roast 12 minutes plus two minutes under the broiler). This will yield a medium-rare lamb. Allow lamb to rest five to 10 minutes before slicing.

Ingredietns for Crunchy Celery and Blue Cheese Salad

2 cups thinly sliced celery
½ cup flat leaf parsley, chopped
¼ to ½ cup blue cheese crumbles
2 to 3 T olive oil
½ lemon, juiced
Salt and pepper, to taste


In a large bowl, mix together celery, parsley, blue cheese, oil, lemon juice, salt and pepper. Best served immediately.

* The USDA recommends cooking lamb to an internal temperature of 145°F with a three-minute rest.

Pan Seared Lamb Loin Chops with Tart Cherry Compote

Recipe courtesy Chef Billy Parisi

Yield: 4

Ingredients for Marinade

10 ea. 4-oz American lamb loin chops
1½ T finely minced fresh thyme
1 ea. large shallot (peeled and small diced)
6 ea. garlic cloves (finely minced)
1 ea. lemon (zest and juice)
1½ cups plus 1 T olive oil
1 T unsalted butter
Salt and pepper to taste


  1. Add the thyme, shallots, garlic, lemon zest, lemon juice, salt, pepper, and olive oil to a large bowl and whisk until combined. Set aside.

  2. Transfer the lamb loin chops to a 13 x 9 casserole dish and pour the marinade over top. Move the lamb around to ensure the chops are completely coated.

  3. Cover the lamb with plastic wrap and marinate in the refrigerator for one to four hours or overnight.Add 1 T of olive oil to a large frying pan or cast-iron skillet over medium-high heat until it begins to lightly smoke.

  4. Remove some of the garlic and shallots off the lamb chops and place them in the pan making sure they are far enough apart so that they sear and not steam. Add in 1 T of unsalted butter.

  5. Cook for two to three minutes per side or until golden brown on both sides.

The USDA recommends cooking the lamb loin chops until they reach an internal temperature of 145°F and then letting them rest for three minutes before serving. Set the seared lamb onto a plate and set aside.

Ingredients for the Sauce

2 T unsalted butter
1 ea. shallot (peeled and finely diced)
2 ea. garlic cloves (finely minced)
½ cup red wine
3 cups beef stock
 cup dried cherries
1 tsp fresh thyme (finely minced)
1 tsp fresh parsley (finely minced)
1 tsp chives (finely minced)
2 tsp of crushed pistachios


  1. Remove the cooked oil from the pan and return the pan to the burner over medium heat and add in 1 T of butter with the shallots and garlic and cook for 30 to 45 seconds or until lightly browned and cooked.

  2. Deglaze with the red wine and cook over medium-high heat until there is about 1 T remaining.

  3. Add in the beef stock and cook over high heat until it is reduced to ½ to ¾ cup in liquid amount.

  4. Finish the sauce by adding in cherries, the remaining 1 T of butter, and herbs and mix until combined.

  5. Add the lamb chops back in and heat over low heat for two to three minutes to warm back up.

  6. Serve the lamb chops by sprinkling on the pistachios and add any additional chopped fresh herbs.

The USDA recommends that lamb reach an internal temperature of at least 145°F with a three-minute rest.

Pan Seared American Lamb Loin with Chimichurri

Recipe courtesy Joyful Healthy Eats

Yield: 4


6 ea. American Lamb Loin Chops⁠
Salt and pepper to season⁠
2 T avocado oil⁠
½ cup fresh mint, chopped⁠
¼ cup fresh parsley, chopped
1 ea. garlic clove, minced
2 T red wine vinegar⁠
1/4 teaspoon red pepper flakes⁠
1 tablespoon lime juice⁠
¼ cup olive oil⁠
Salt to taste⁠


  1. Season both sides of American lamb loin with salt and pepper.⁠

  2. Heat a skillet to medium-high heat. Add avocado oil and lamb to the hot pan. Sear for four minutes per side. Remove from heat and let rest for three to five minutes. USDA recommends an internal temperature of 145°F

  3. For Mint Chimichurri: to a small bowl add, mint, parsley, garlic, red wine vinegar, red pepper flakes, lime juice, olive oil and salt to taste. Mix together and serve over the lamb loin chops.

The USDA recommends that lamb reach an internal temperature of at least 145°F with a three-minute rest.