It’s not A lamb, it’s Lamb!

On October 5, 2007 by Eden M. Kennedy

It's not A lamb, it's Lamb!

First of all, I apologize to any vegetarians who see this and go bluck.

Second of all, would anyone else like a delicious recipe for lamb?

Buy one rack of lamb. The ones from New Zealand are THE BEST, if you can find them — they’re about $17 at Trader Joe’s, maybe $13 at Costco.

Get a big knife and slice between the ribs, you’ll end up with eight little chops.

Sprinkle them with salt, pepper, garlic powder, and if you want put some of that fancy Williams Sonoma pork rub on there, it’s lovely.

Do you have a stovetop grill pan? So you can fry things and leave dark grill marks across them, perhaps in a harlequin pattern? Heat that mother up, maybe put a little PAM or olive oil on it. I’d say a medium-high heat.

Arrange the chops on the grill and keep an eye on them, it’s usually something like four minutes a side. I like them to have a little pink in them but to essentially be cooked through.

Serve on a bed of white beans (canneloni or Great Northern) — before I even put the lamb on the grill I put two cans of beans in a pot with a hefty splash of white wine, salt and pepper, then add crispy, crumbled bacon and let it all simmer. I toss in a handful of chopped Italian parsley a minute before I take it off the burner (parsley looks pretty). Arrange three or four chops on top of the beans, sprinkle with a little more parsely, and then you can die and go to heaven, amen.



12 Responses to “It’s not A lamb, it’s Lamb!”

  • Meat flown half way around the world? This environmental vegetarian doesn’t even know where to BEGIN. I guess I shouldn’t have picked this as the day to comment on every blog I read.

  • Yeah, I know, I just increased my energy footprint by five acres just by posting this.

  • It looks delicious, but will your kid eat it? My kid isn’t very adventurous, foodwise.

  • Do you drain and rinse the beans? Or keep he starchy liquid? I have been aiming to try a lamb recipe and this seems simple enough to try.

  • Jackson will eat one of the lamb chops, but he really really really likes the beans.

    I don’t rinse them or drain them, I just dump the can into the pot.

    The whole meal is ready in twenty minutes, easy.

  • Oh great. Now I can’t stop thinking about lamb. And yes, NZ lamb is the best.

    I copied the recipe and can’t wait to try it.

  • Yum. But I have to take exception. Those frozen grey lumps of NZ lamb are not the best. They are the most expensive. The best lamb comes from the Peace River region of British Columbia Canada. I had a sheep flock when I lived there, for seventeen years. I still buy lamb from friends up there every year. And anyway British Columbia is a lot closer than New Zealand.

  • I disagree melanie, having lived in BC, the lamb from NZ is far superior to anything out of North America.

  • I used to feel terrible about eating lamb and only indulged on Easter. Then I went to see Brokeback Mountain with my Australian friend, who grew up with sheep, and assured me that a codfish has more personality.

    Not only did this information assuage my conscience somewhat, it explained all the sheep metaphors.

  • That sounds delicious!

  • Not a dog, meat dog!

  • Sounds lovely. Am I crazy? I’ve heard that lamb smells funny when it’s cooking.