– Courtesy of Steve Wedel, Windy Knoll Lambs
Here is a recipe we often use to prepare our lamb chops, which are on sale right now. It’s become one of our favorites; the marinade really compliments the characteristics of lamb meat. Recently we served it to a group of friends as part of the evening meal. Everyone enjoyed it…even those eating lamb for the 1st time!
Curry-Spiced Lemon Marinated Lamb Chops
1/4 cup lemon juice
1/4 cup olive oil
2 Tbsp. grated onion
1 Tbsp. chile powder
1 Tbsp. salt
2 tsp. granulated garlic
1 tsp. curry powder
1 tsp. ground coriander
1 tsp. ground ginger
To make the marinade, combine the marinade ingredients (which will make enough for 6-8 chops) and marinade the chops at least 2-3 hours or overnight. We like to do ours on the grill. Grill over medium heat until desired degree of doneness. Or try baking them at 300* on a rack (such as a cookie cooling rack) placed over a cookie sheet pan. This allows the fat to drip off. If you like to pan-fry be sure to remove as much excess fat as possible as the fat gives an unwanted flavor.
The Livewell Clinic and Birthwell Doula welcome Sheree Clark, health counselor and raw vegan chef, on Wednesday, June 1 at 6:30 p.m. at 2614 Beaver Avenue (Prenatal/postpartum center) for a presentation and demonstration on the raw food diet.