Milk-fed Lamb Loin Chops $16/lb
One of my personal favorites is on sale at market this week, lamb loin chops. These little "t-bone" shaped chops are perfect for the grill, on the stove top or even in the oven. However you want to cook them, they will cook up quickly and keep their tender sweet flavor. Just like our lovely rack chops and french racks, we strongly encourage you to err on the side of under-cooking verse over-cooking these precious morsels. I love topping my grilled chops with a quick pan sauce of dried fruit poached in a ruby port. Here is a quick recipe for a similar decadent chop from Epicurious.com: http://www.epicurious.com/recipes/food/views/Lamb-Chops-with-Dried-Cherries-and-Port-241854
We also shared our lamb loin chops with our Meat CSA this August. In our member newsletter we included a farm favorite recipe from Cooking Light: Honey, Cumin and Mint Marinated Lamb Chops http://www.cookinglight.com/food/in-season/scb-entrees-00400000028109/page7.html These caramelized meaty grilled bites are so yummy, they even impressed my Israeli in-laws! Now that is a feat, since they eat mostly lamb in Israel and are used to most preparations of this meat staple. Using fresh herbs, honey and a little spice makes for a unique and impressive original dish. Trust me and make this dish at your next "hard-to-impress" family gathering.