MILKHOUSE

Farm & Dairy

Filtering by Category: Lamb Chops

Pesto Lamb Chops

For 4 chops, shoulder or loin:

Mix together a few tablespoons each of your favourite pesto (basil, cilantro, or arugula are all nice) and plain yogurt. Marinate chops for a few minutes or up to a few hours in the fridge. Grill or broil to your preferred doneness. Yum!

Greek Lamb Chops

Special thanks to our friends Peggy & Tom for passing this recipe along!

 

2 Tbsp olive oil

4 lamb shoulder chops or loin chops

Salt & pepper to taste

1 cup organic chicken stock (optional: replace half the stock with white wine)

Juice of half a lemon

1 tsp lemon zest

1/2 tsp cumin

1 tsp each dried oregano & dried mint (or 1 Tbsp each if using fresh herbs)

3 cloves garlic, minced

 

Preheat oven to 350 degrees. Season lamb with salt & pepper. In skillet heat olive oil & brown chops on all sides. Place in 9"x13" casserole. 

Combine remaining ingredients and pour over chops. Bake 75-90 minutes or until tender.