In Hailey, Idaho, you’ll find 6,000 acres of certified organic range land and irrigated alfafa pasture. It is here that Lava Lake sheepherders practice humane animal husbandry. They are an artisanal producer of grass-fed lamb—raised sustainably, and without antibiotics or growth hormones. Lava Lake Lamb has partnered with us to share this recipe that’s both simple to prepare and elegant in presentation.
Grilled Lamb Loin Chops with Fennel
- 1 tbsp organic fennel seeds
- 1 tsp organic garlic sea salt
- 1 tsp organic black peppercorns coarsely ground
- 2 tsp olive oil
- 8 lamb loin chops 1-1/4" thick
- 1 large red onion cut into 1/2" thick slices
In small bowl, combine fennel, garlic salt, pepper and olive oil. Rub mixture on both sides of lamb chops and onion slices.
Begin by cooking onions for 5 minutes. Grill over coals covered with gray ash. Turn onions over when browned and cook until tender.
Add lamb chops and grill for 7 minutes on each side or to desired degree of doneness.
Make grilled onions into rings and top with lamb chops.
Nutrition per serving: 447 calories, 33 g protein, 5 g carbohydrate, 32 g total fat (66% calories from fat), 128 mg cholesterol, 1 g fiber, 341 mg sodium, 9 mg niacin, 0.23 mg vitamin B6, 3.16 mcg vitamin B12, 3 mg iron, 5 mg zinc.
Recipe and photo provided by the