Happy Birthday America! What better way to celebrate than with American Lamb, and better yet, Colorado Lamb. Keep that grill fired up from our last post, today we are cooking the best of the best, lamb chops! The same recipe can be used with a rack of lamb and lamb ribs, with varying cook time. Pairs well with Greek Rice pilaf, butter noodles or steamed potatoes.
What to Buy:
- Oregano is a go to Greek herb that enhances the rich lamb flavor. Make sure to have some on hand to sprinkle on top of lamb chops before grilling.
- When preparing buttered noddles, slightly burn the butter for a richer taste.
- No mint jelly needed with the correct seasoning and the best Colorado lamb.
For the Lamb:
- After taking chops out of packaging, pat dry with a paper towel. Sprinkle both sides of the chops with kosher salt, granulated garlic, fresh ground pepper, lemon pepper and oregano.
- Grill chops, covered with grill lid, over medium-high heat (350-400*) turning chops 2-3 times, cooking each side 3-5 minutes. For medium rare cook lamb to 145* and for medium cook to 160*.
- Remove from heat. Pour fresh squeezed lemon juice over the top, cover and seal pan with foil and let rest 5-10 minutes. Lamb chops will continue to cook during rest time.
- Prepare spaghetti according to package directions.
- Strain pasta and leave pasta in the strainer.
- Return pot back to the stove. For one pound of spaghetti, use 4 Tbsp. (half a stick) of butter. Place butter in the pot and allow to melt.
- When butter begins turning brown, remove from heat. Add in spaghetti and stir. Sprinkle with kosher salt.
*Note – Only salted butter will brown. If using, unsalted butter, add salt as it is melting.