I picked up a package of Humanely raised lamb chops since it was available at Aldi. Lamb is hard to find in the local stores here in Minnesota. It’s not commonly eaten.
Humanely raised animals are part of the Slow Food Philosophy, which originated in Italy. When I first started this blog, the second post I ever wrote was about the Slow Food Movement’s origins. In case you are interested, Slow Food began in Italy with a gentleman named Carlo Petrini to create an awareness about food, where it comes from and how the animals and produce are raised and prepared.
What is this about? Slow Food.com
- Food that is safely and cleanly produced and labor is equitably paid
- Preserving Biodiversity – eating locally produced foods and the fair management of animals
- Funding food projects around the world
- Bringing better food to the schools
There are people all over the world who have joined to support creating education and awareness programs and to share their knowledge and experience of producing food and meals. Excerpt from Kunstkitchen’s What is Slow Food Anyway?
Image Retrieved March 30, 2018 ~ Google
Recipe for Herb Roasted Lamb Chops adapted here by me.
- 1 tablespoon fresh thyme leaves, lightly crushed
- 1 tablespoon fresh rosemary leaves, lightly crushed
- 2 teaspoons coarse kosher salt* This was way too much salt for my taste.
- 2 tablespoons extra-virgin olive oil, divided
- 6 1 1/4-inch-thick lamb loin chops * 4 chops worked with recipe.
- 4 large garlic cloves, pressed* Two were enough for me
- Mix first 4 ingredients and 1 tablespoon olive oil in large bowl. Add lamb; turn to coat. Let marinate at room temperature at least 30 minutes and up to 1 hour.
- Preheat oven to 400°F.
- Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat.
- Add lamb; cook until browned, about 3 minutes per side.
- Place the skillet in the oven and roast lamb chops, about 10 minutes for medium-rare.
- Place lamb on a platter, cover, and let rest 5 minutes.
Notes: I have never made Lamb chops before. This is an easy recipe to make. I did cook the lamb chops longer – 20 minutes. I bought them out of nostalgia for my Grandma’s cooking. Some recipes I read said to use a meat thermometer. The chops were much smaller after roasting. There is shrinkage. As far as the salt goes…next time I’d salt it to taste after roasting.
Menu: Herb Roasted Lamb Chop with Brown Rice and genuine Wild Rice, Small green salad with alfalfa sprouts and fresh steamed Broccoli.
I am bringing this to Fiesta Friday #217 to share with our group of international cooks. Today’s cohosts this week are Abbey @ Three Cats and a Girl and the lovely Angie. Please join the gang’s culinary fun, food and friends!
Thanks for stopping by my kitchen!
Have a safe and happy day wherever you may be.