Think lamb for spring celebrations
April 3, 2015
Each month, the Colorado Department of Agriculture features a different commodity to highlight the variety and quality of products grown, raised or processed in the state. This month showcases lamb in the Grilled Colorado Lamb Chops recipe.
Colorado is well-known around the world for its high quality lamb. Colorado is ranked third in the nation for sheep and lamb production with 365,000 head in the state. Lamb is an excellent source of protein, Vitamin B-12, niacin, zinc and a good source of iron. Look for Colorado lamb at your local grocery store or at restaurants across the state. Each month the Colorado Department of Agriculture features a different commodity to highlight the variety and quality of products grown in the state.
Grilled Colorado Lamb Chops
Chef Jason K. Morse, C.E.C., Executive Chef, Douglas County School District and 5280 Culinary, LLC
12 lamb chops
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4 Cloves Garlic, crushed
1/2 Red Onion, diced
4 Tbsp. Olive Oil
3 Tbsp. Lemon Juice, fresh
3 Tbsp. Apple Cider
Fresh Cracked Pepper to Taste
Salt to Taste
In a stainless steel mixing bowl add the marinade ingredients and mix well. Place the lamb chops into a sealable plastic bag, add the marinade and mix well to ensure lamb is covered. Squeeze out any air and seal bag. Place bag onto a cookie sheet and allow to marinate for approximately 2 hours. Remove from the marinade, place onto the cookie sheet and allow to drain of excess oil/liquid. Preheat grill to 500°F. Place the chops on the grill and sear on the first side, then turn the chops over and cook the second side until the desired temperature level is reached. Remove from the grill and allow to rest for 5 minutes. Serve with Colorado Peach Cranberry Chutney.
Visit http://www.coloradoagriculture.com for a complete list of recipes.
–Colorado Department of Agriculture