A few months ago we receive a package of lamb from Lava Lake Lamb. We received a package of lamb sausages, a bone in leg of lamb, and a rack of lamb. Lamb is one of our favorite choices of meat. We have gotten lamb arm chops from US Wellness Meats twice, and we have purchased an entire lamb (butchered) from our friend’s farm, Pellegrino Pastures TWICE this year. Uh, yeah, you heard that right, we have gone through two entire lambs in the course of eight months. Don’t worry, we shared… plus a lamb really isn’t that big…
When our package from Lava Lake arrived, we immediately defrosted the lamb sausages. It is rare that we are able to find gluten free, no-sugar-added, grass fed breakfast sausages, so we were extremely anxious to try these. The five sausages lasted us maybe two days. They were unbelievable! They tasted extremely fresh, they were not too salty (as some sausages can be), and they were very juicy. We were sad to see the last one go…
The next item from Lava Lake that we tried was the leg of lamb. We had my dad and step-mother over for dinner and made them our Herb Crusted Leg of Lamb. Again, another prime cut of meat. This leg of lamb was another winner! First of all it was huge! It was also very juicy (we even made gravy out of the pan drippings, OMG YUM), and it cut like butter! We served this lamb with mashed cauliflower and roasted green beans. It was a hit, and there was so much meat that we were able to send my dad home with some of it, and have some left over for ourselves!
We have been so happy with the products from Lava Lake Lamb that we cannot wait to purchase more lamb from them!
- 1.4 pound rack of lamb
- 1 fist of garlic, peeled and chopped
- 1/4 cup rosemary, leaves removed from stems
- 1-2 tablespoons of coconut oil
- Salt and pepper to taste
- Preheat oven to bake at 400.
- In a mini food processor, pulse the rosemary and garlic until finely minced.
- In a small skillet, saute the rosemary and garlic in 1 teaspoon of coconut oil until soft. Set aside.
- Rinse rack of lamb under cool water.
- Cut rack of lamb into individual chops.
- Pat dry on either side with a paper towel.
- Heat an oven save skilled over medium high heat, adding 1 tablespoon of coconut oil to the pan.
- Sprinkle both sides of the chops with salt and pepper.
- Sear chops 2 minutes a side.
- Top chops with garlic and rosemary, and place in the oven.
- Bake for 2 minutes, remove from oven and serve.[Print Recipe]