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Graze Café Lamb Chops

By from March 2014 Issue

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Graze Café Lamb Chops

Graze Café Lamb Chops with grilled zucchini and couscous

Locate lamb and goat farmers and try a lamb burger

1.  The Kentucky Sheep and Goat Development Office has a listing of of farmers who raise lamb and goat for meat. Visit the listing at Lamb and Goat Meats. In addition, Kentucky lamb can be purchased at Whole Foods stores in Lexington, Louisville, and Cincinnati.

2.  Ground lamb makes something special out of a burger meal. Season 1½ pounds of ground lamb with 1 tablespoon each of Worcestershire sauce and balsamic vinegar, and ½ teaspoon each of thyme, granulated garlic, salt, and pepper. Mix, then form in four ¾-inch patties and grill or pan fry until cooked to desired doneness (medium is good). In the spring, substitute 1 tablespoon of fresh chopped mint in place of the thyme.

3.  Spring is often considered lamb season because St. Patrick's Day, Easter, and Passover often feature lamb. But Kentucky lamb is grown year-round and is good on the barbecue and in the stew pot.


4 to 8 lamb chops, enough to feed two people
1 clove garlic
10 mint leaves
1-2 Tbsp ground coriander
Juice of 1⁄2 lemon
3 Tbsp olive oil
2 Tbsp Worcestershire sauce
Salt and pepper

Servings 2

Put lamb chops in a zipper-style plastic bag. Chop garlic and mint and add to bag along with coriander, lemon juice, olive oil, and Worcestershire sauce. Marinate 30 minutes at room temperature or overnight in the refrigerator.

Heat grill to high. Pat lamb chops dry and sprinkle with salt and pepper. Grill chops for 3 to 4 minutes per side, depending on desired degree of doneness (best if medium rare). Serves 2. Serve with grilled zucchini and couscous.