Grilled Lamb Chops with Roasted Rosemary Beets and Sauteed Spinach

Bill and I went on a mini road trip yesterday morning to pick up an entire grass-fed lamb. My mom’s very good friend Sylvio Pellegrino, raises grass-fed lamb, steer, as well as pasture raised chickens. He was kind enough to offer to meet us half way between our home and his to hand over one of his delicious grass-fed lambs to us. Even more generous was that he also threw in one of his angus roasts for us to try out!

We were really looking forward to having some quality lamb to use for upcoming recipes, and we were even more excited to be supporting Sylvio’s farm, Pellegrino Pastures. It was really nice to know the family who raised the animal that we were purchasing. Sylvio is a father of four, and all of his kids actively participate in the care of the animals at the farm. This lamb had a good life, was free to roam, ate what it was supposed to eat, and interacted with Sylvio’s caring family. Can’t get much better than that.

For our first recipe using the lamb we purchased from Pellegrino Pastures, we decided on a simple dinner fit for Easter. This is a delicious dinner that can be indulged in any time of year. However, we really wanted to offer a simple, low maintenance option for the holiday, in addition to our Easter Menu that we will be providing.

Grass-fed Lamb Chops

  • 6 lamb chops
  • 1/4 cup olive oil
  • The juice of half a lemon
  • 3 cloves garlic, minced
  • 1 shallot, minced
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1 teaspoon pepper


  1. In a glass jar, vigorously shake all ingredients to combine the marinade.
  2. Rinse chops under cool water, pat dry, and place in a gallon ziplock bag.
  3. Pour marinade over chops, seal the bag, and toss to ensure they are evenly coated in the seasoning.
  4. Marinate in the fridge for up to 24 hours.
  5. Preheat grill to high heat.
  6. Grill chops 5-6 minutes a side.

Roasted Rosemary Beets

  • 3 large beets, chopped
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons olive oil
  • Salt and pepper to taste


  1. Preheat the oven to roast at 400.
  2. In a pyrex baking dish, toss beets in olive oil, salt, pepper, and rosemary.
  3. Roast beets for 35 minutes, or until crispy on the outside and tender in the center.

Sauteed Spinach

  • 4 cups organic baby spinach
  • 2 cloves garlic, minced
  • 1 tablespoon Kerrygold Pure Irish Butter
  • Salt and pepper to taste


  1. Heat butter on medium heat in a non-stick frying pan.
  2. Add garlic to the pan and saute for 30 seconds.
  3. Add spinach, season with salt and pepper, and saute until spinach is wilted.

As always, enjoy!
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    1. April 22, 2011

      Well, I am really excited about this b/c we are picking up our grass-fed lamb in a couple of weeks! And now I know, with your guidance, I will be able to cook it without ruining it. đŸ˜‰

    2. April 22, 2011

      You will love it Patty!

    3. April 24, 2011

      This is just another mindblowingly awesome change.
      How did these type of recipes go unnoticed for so long?
      My last lamb shanks really got me interested in lamb.

    4. November 2, 2011

      Just made this tonight! I have been lamb shy as my husband thinks he doesn't like it (he says that his Mom's lamb tastes like a chewy sweater). The kids loved it, I loved it and it was so easy! I will be coming back to this site to try your other recipes too.
      Thanks so much. I would rate this recipe a 5 star!

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