Lamb Chops with Rosemary Sauce

This is the ultimate Unami sauce. This dish is perfect for a warm summer day.

• 8 Tablespoon extra-virgin olive oil, divided, plus more for brushing
• 1/4 Cup roughly chopped onion or shallot
• 2 garlic cloves, roughly chopped
• 2 Tablespoon soy sauce
• 2 Tablespoon balsamic or sherry vinegar
• 1 Tablespoon fresh rosemary leaves
• 2 Teaspoon Dijon mustard
• 1 Teaspoon Worcestershire sauce
• 1 Tablespoon water (optional)
• Freshly ground black pepper
• 4 (8 oz) lamb chops
• Kosher salt

• When ready to cook, heat grill to 450°F and preheat, lid closed for 15 minutes.
• Heat 1 tablespoon of olive oil in a small saucepan over medium heat. Add the onion and garlic and sauté until softened and translucent, but not browned, about 5 minutes.
• Transfer the onion mixture to a blender. Add the soy sauce, vinegar, rosemary, mustard, and Worcestershire sauce and blend until combined. With the blender running, slowly drizzle in the remaining 7 tablespoons of olive oil until the sauce is emulsified, adding the water if needed if the sauce is too thick. Season with black pepper.
• Brush the lamb chops on both sides with olive oil and season generously with salt and pepper.
• Place the lamb chops directly on the grill grates. Insert the probe horizontally into one of the chops, avoiding the bone. Close the lid and cook until the internal temperature reaches 135℉ for medium-rare, 4-6 minutes per side.
• Let rest 10 minutes. Drizzle with sauce.

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Red Pesto Gnocchi

This is the perfect weeknight dish based on pantry staples and fresh herbs! You can use cauliflower gnocchi or regular. You can add cheese or not – it’s all up to you.

• 10 sun dried tomatoes
• 1 clove garlic
• 1/2 tsp crushed red pepper
• 6 tbsp olive oil
• 20 salt cured olives, pitted
• 2 tsp fresh thyme
• 1 tbsp rosemary
• 1 package gnocchi

Place all ingredients except gnocchi in a food processor and pulse until chunky and almost smooth.

Cook gnocchi according to package.

Toss with sauce and serve.

Serve 4.

Honey Pork Loin

My kids love pork and chicken, so I’m always looking for a new recipe. This one is great.

• 4 lb pork loin
• 2 sprigs rosemary
• 2 tbsp Dijon
• 4 tbsp honey
• Lemon, juiced

Place pork in a slow cooker. Whisk together Dijon, mustard and lemon juice. Pour over pork, add rosemary and cook on high for 4 hours or low for 8 hours. Use forks to shred and serve.

Serves 8.

Rosemary Garlic Lamb

I love rack of lamb and this recipe could not be easier. 

Ingredients:
1 rack of lamb
1/4 c olive oil
1/4 c rosemary
1 head of garlic, peeled
Salt and pepper

Preheat oven to 450.

Salt and pepper the rack of lamb and put on a baking sheet fat side up.

Combine olive oil, rosemary and garlic in a mini processor and pulse until smooth. 

Smear on lamb and let rest 1 hour.

Roast for 8 minutes, turn pan and cook for 8 more minutes. Check temp, I like mine rare so I pull it out at 135.

Let rest 10 minutes. Slice and serve. 

Serves 2 – 4.

Roasted Lamb Ribs

Lamb ribs came last month in our AgLocal box. I boiled them then roasted them on a bed of rosemary – they were delicious!

Ingredients:
3 large cloves garlic
1 medium yellow onion, peeled and halved
1 carrot, peeled
1-1/2 to 2 pounds lamb ribs
1 bay leaf
1 tsp salt
1 generous tablespoon fresh rosemary leaves, roughly chopped
1 large bunch of rosemary
1 tsp dried caraway seeds
Salt and pepper
olive oil

Peel two of the garlic cloves and bash them lightly with the side of a knife to break them open and release their oils. Place them along with the onion, carrot and ribs in a into a lidded stock pot or pan large enough to hold them easily and add water to cover. Add bay leaf and salt and bring to a boil. Reduce the heat to a slow simmer. Cover and simmer for about an hour. Transfer ribs to plate. Discard the remaining solids and cooking liquid. Ribs can be made ahead up to this point and refrigerated.

Roast the ribs. Preheat the oven to 350ºF.

Mince the remaining garlic clove and drizzle with a little olive oil. Season ribs on top with some salt and a generous grinding of pepper. Sprinkle chopped rosemary and caraway seeds over ribs and arrange garlic slices on them. Place ribs on the remaining rosemary sprigs in a lightly oiled roasting pan and place in oven. Roast ribs until nicely browned, about 1 hour. Remove from oven and let them rest for about 5 minutes. Slice into individual ribs and serve.

Serves 4.

Herbed Rack of Lamb

This is a super simple and tasty lamb dish!

Ingredients:
1 TBSP fresh rosemary, chopped
2 tsp Thyme, chopped
2 cloves garlic, minced
2 TBSP olive oil
Salt and pepper
1 rack of lamb, frenched

Preheat oven to 375.

Combine herbs, oil and garlic in a small bowl. Salt and pepper the rack, rub with herb mixture. Place fat side up on a baking sheet. Bake for 35 -40 minutes until 145 for rate.

Remove from oven, let rest 5 minutes, then slide.

Serves 2.