Simply Seasonal: Lamb!

Springtime is the best time to uncover the grill, and fire up a delicious piece of locally raised meat. Lucky for us, the Pittsburgh region is nationally known for its lamb, and this spring treat is best prepared right on the grill. Here is a super easy recipe for grilling up the perfect lamb chops. Enjoy!

Fresh and Seasonal Ingredients:

• 2 racks of lamb (approximately 8 ribs each)
• 4 cloves of garlic, peeled and roughly chopped
• 1/2 cup roughly chopped fresh herbs (thyme, parsley, basil and rosemary are a good combination)
• Juice from 1/2 a lemon

Pantry and Fridge Items:

• 1/4 cup extra virgin olive oil
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper

1. To prepare the Lamb: Trim excess fat from the meat and rib bones (or ask the butcher to "French" the rack of lamb). Cut the rack into individual chops.
2. To prepare the marinade: Place garlic, herbs, lemon juice, salt and pepper and olive oil in a food processor or blender and blend until garlic is finely chopped and all ingredients are combined. Spread this garlic-herb blend evenly over the lamb chops and place in a glass or other non-reactive pan, stacking the chops if necessary. Cover with plastic wrap and refrigerate for 2 hours, or up to 24 hours.
3. To cook the Lamb: Oil the racks of your grill and preheat on high heat. Cook chops for approximately 2 to 3 minutes on each side for medium-rare, depending on the thickness of the chops.

Serves 4-6

Note: You can use whole racks of lamb for this recipe if you wish. Allow the racks of lamb to sit in the marinade for a minimum of 4 hours and up to 24 hours. You will also need to adjust your cooking time to account for the thickness of the full rack of lamb.

Recipe by: Rhonda Schuldt, creator of Local Goodness, a project of Passionate Food that celebrates the bounty of fresh, seasonal, local products and the people who raise them.

Check out these links and learn more about local Pittsburgh goodness:

Jamison Farm

Taste the lamb that the world’s greatest Chefs call "America’s Best", right in our very own Pittsburgh. Jamison Farm owners John and Sukey Jamison have produced the best lamb in the country for the past 30 years. Their sheep and lambs consume a 100% natural diet and lifestyle and yield meat that is free of hormones, antibiotics, herbicides, and insecticides.

PA Association for Sustainable Agriculture

Check out the Pennsylvania Association for Sustainable Agriculture’s local food guide for the different regions of PA. This is a great resource when looking to find restaurants, grocers, bed + breakfasts, and other businesses that sell locally grown farm products.