Many people are turned off by lamb because somewhere in their past, they had a horribly cooked piece of meat that ruined it for the rest of their lives. I'm here to tell you: don't be sheepish! Try lamb again!
If you think lamb is too "gamey," buy American lamb over New Zealand or Australian lamb. Although the animals are mostly pasture-raised, American lamb is larger and grain finished, which means a milder flavor.
I prefer 100% grass-fed lamb. You can find it from the US, but most of it comes from New Zealand. Having been to the country, I can tell you that the quality is unmatched and the grasslands in New Zealand are the most beautiful I've ever seen. New Zealand lamb is smaller and is slaughtered at a younger age than American lamb, making it very tender. In New Zealand, as well as many other countries, only an animal under 12 months of age and without incisors can be called "lamb." No such labeling is required in the United States.
I love the baby lamb chops that look like miniature porterhouse steaks. You can find them in any supermarket. A good marinade will get rid of any of those flavors you don’t want. Here’s an easy recipe that I served at a party in my home for 40 people, many of whom claimed they didn't like lamb or never had it before. By the end of dinner, the chops were gone!
1 of 1
½ cup olive oil
¼ cup balsamic vinegar
2 cloves garlic, through a garlic press
1 tablespoon fresh rosemary, chopped
1 tablespoon honey
2 teaspoons Dijon mustard
1 teaspoon dried oregano
Salt and pepper
2 lbs. lamb chops
Place the lamb chops in a plastic bag. Combine all the ingredients for the marinade and pour it over lamb. Seal the bag and squish it around so that the marinade reaches every part of the chops. Place it in refrigerator for a few hours...overnight is better.
Next day, pre-heat your barbecue grill. While your grill's warming up, remove the plastic bag from the fridge and let the lamb come to room temperature.
Grill the lamb chops until they're done, which means cooked no more than medium. Don't cook it to death!
If you can't get to a grill, pre-heat your oven to 350. Heat an oven-proof pan on the stove top with a little oil. Carefully place the lamb chops in the pan and sear on all sides. Then place it in a 350-degree oven to cook all the way through.