Mar
15
2011

  Very Lamb-y Chops

I finally cooked the rack from the local lamb we got several months back. I was curious how it would turn out, because I'm still not sure if we got mutton or if the lamb is just very strongly flavored because it's grass-fed, organic, local, etc.

I used my usual recipe "lamb persille" which just translates to "lamb parsley". You bread the rack with a combination of breadcrumbs, parsley, dry mustard, and parmesan.

I've got no qualms with the tenderness of the meat, but even this tender cut still had a very pronounced lamb flavor. I kind of like that with the Mediterranean recipes, but I think I favor a milder lamb for this French recipe. We probably have another rack in the freezer (since we got the whole lamb, I'm presuming the other side is in there), I think I'll look for a Moroccan recipe before I cook that.

W and T however, both loved the chops as prepared, and were lustily gnawing the meat off the bones. In W's second year, he's eaten more lamb than I did during my first 20 years (I recently found out my mother does NOT like lamb, so that explains why she never cooked it for the family). I'm glad he's getting used to eating game-y meats early, once T gets better at hunting he's going to get a lot more game meat. Plus, the grass-fed local meats that are available around here generally do taste differently than the supermarket stuff, even if they are farm-raised since they're not mass-produced.

It's almost lambing season again, and I realize that I've still got a lot of lamb left in the freezer from last year, so I'm going to make an effort to cook it at least once a week until that's used up, so T and I can order another and put in a request for a lamb-lamb, just in case we did get an older one last year. Although I suspect it's just a flavorful lamb rather than mutton. Of course, it will depend on how the neighbor's flock made it through the winter, it was especially cold this year, so who knows how many lambs will be available for slaughter.