Greek-inspired, weeknight-easy: Lamb Chops with Feta and Olives

A marinade with red wine vinegar and lemon juice quickly tenderizes flavorful lamb shoulder chops. Feta cheese, Kalamata olives, red onion and lemon zest add even more flavor. Recipe below.

Lamb Chops with Feta and Olives

For me, grabbing lamb when I see it in the store is almost automatic. Ground lamb for weeknight-quick burgers, cooked rare, a leg of lamb for a special holiday feast or maybe lamb rib chops when I’m feeling extravagant. Or, most often, lamb shoulder chops—cheap, flavorful and with a chewiness that can be easily tamed with a trick or two. Continue reading “Greek-inspired, weeknight-easy: Lamb Chops with Feta and Olives”

Lemony Lamb Burgers with Dijon Mustard

Lemon zest, garlic, fresh parsley, a scallion and Dijon mustard liven up this simple lamb burger. Recipe below.

Lamb Burger

I was in college the first time I ate lamb. I can’t pinpoint the precise meal. My girlfriend’s family ate lamb frequently, so it could have been leg of lamb for a holiday meal. Lamb chops for a big Sunday dinner. Or ground lamb patties for a quick weeknight dinner. Whatever the case, I was immediately hooked. Continue reading “Lemony Lamb Burgers with Dijon Mustard”

Easy to make, easy to love: Lamb Chops with Dijon Mustard and Thyme

Dijon mustard adds a surprisingly delicate touch to these simple, flavorful lamb chops, pan seared and finished in the oven. Recipe below.

dijon-lamb-chop

Our love affair with lamb is pretty much a year-round thing. So when the American Lamb Board asked us if we’d like to help get the word out about an actual Lamb Lover’s Month—February, as it happens—we jumped at the chance.

There are a lot of things to love about lamb, starting with its distinctively rich, mild, sweet taste. Too much has been made of its gaminess, I think. As I said when I wrote about lamb stew, “that gamy flavor—as the dictionary defines it, ‘having the tangy flavor or odor of game’—is what makes lamb special. It’s the same quality that separates venison from beef and duck from chicken. And while I love a good steak or roast chicken, there’s just something exciting about the ‘wildness’ of game.” Even though lamb has a more intense flavor than beef, it also seems somehow lighter than beef to me.

Lamb is also lighter on the environment. Sheep are generally raised in ways that are easier on the planet Continue reading “Easy to make, easy to love: Lamb Chops with Dijon Mustard and Thyme”