This month I’ll tell you how to grill pasture raised lamb chops. They are super easy. You just need to know a very important tip. Don’t overcook them or they will be tough. I recently took some shoulder chops that our son Nathan sells and sprinkled season salt, onion powder and garlic powder on both sides of the chops. Then I put them on the grill. I didn’t want the meat rare, but with just a tinge of pink in the center. When I pulled them off the grill, they were fabulous! They were tender and juicy and, oh, the flavor!
Our son, Nathan, has lamb available for you, too. It has a delicious lamb flavor without any gamey taste. Summer is a great time to use the grill. We have lamb loin chops, rib chops and shoulder chops. The lambs ate only milk from the ewes and grass. Just remember when you grill that you don’t want to cook the chops well done plus a little longer or they will be tough. If you find that you have done them too long, you can remedy the situation by putting the chops into the crockpot several hours or baking them in the oven in a covered dish with a little moisture at 325 degrees for 45 minutes or until they’re soft. They are great that way too.
3 cups bread cubes
3 cups cheddar cheese
3 cups meat of your choice
6 eggs, beaten
3 cups milk
1 Tbsp mustard
2 tsp. onion powder
1 tsp. salt
Layer bread cubes, meat and cheese in a 9 X 13 pan in that order. Mix the rest of the ingredients and pour over the top of the bread, cheese and meat. Refrigerate overnight. (Or bake immediately.) Bake at 300 degrees for one hour.
Cheesy Eggs on Toast
1 Tbsp. butter
1/2 cup cheese
2 Tbsp. mayonaise
1 Tbsp. onion, minced
4 pieces toast, buttered
Mix cheese, mayonaise and onion. Melt butter in skillet. Add the eggs. Fry on one side. Flip eggs and top with cheese mixture. Cover skillet with lid. Cook eggs to desired doneness. Serve eggs on buttered toast.
Our family loves lamb chops. My favorite method for preparing them is to bake them till they are fall-off-the-bone tender. I usually sprinkle both sides of the lamb chops with salt, garlic powder and thyme. I put them in a pan and add water about level with the top of the chops but not covering them. Then I bake them, covered, at 350 degrees for 1 1/2 hours. A small amount would would probably take only an hour. I feed eight people here.
Another sauce we love on lamb chops is a fajita sauce recipe:
1/4 cup vegetable oil
1/4 cup vinegar
1 teaspoon oregano
1 teaspoon chili powder
1/2 teaspoon garlic powder (or 2 cloves garlic, minced)
1/2 teaspoon onion powder (or 1 onion, sliced/chopped)
1/2 teaspoon salt
Put lamb chops in baking pan. Stir together sauce ingredients. Pour over lamb chops. Cover and bake at 350 degrees 1 to 1 1/2 hours till tender. These would also be wonderful baked in a crockpot.
Do you need a simple, surefire recipe for steak or chops? My family LOVES steak baked in the oven. I rarely add a marinade, but instead just add a little garlic, salt, and thyme so we can taste the wonderful rich flavor of the beef.
To prepare the steak/chops, sprinkle both sides of each piece of meat with salt and a little granulated garlic and thyme. Place in your baking dish. Add 1/2 inch of water. Cover dish. Bake at 350 degrees for 1 1/2 hours. Or reduce the heat to 325 degrees and bake for 2 hours. The last time I baked steak, I forgot to add the water and after baking the steak extra long, it was browned and not dried out, but tender and delicious. This was because I do NOT trim the fat. Fat from beef that has been grass finished has omega 3 fatty acids and CLA (conjugated linoleic acid). CLA has been known to reduce cancerous tumors.
If you want pizza, but don’t have the time or desire to put together a yeast dough crust, here’s a recipe you can try. My family loves pizza, but they don’t think they get it often enough (especially my husband 🙂 ). So not long ago I began using this recipe. It was an instant hit and it is quicker and easier to make.
Crazy Crust Pizza
1 cup flour
1 tsp. salt
1 tsp. ground oregano
1/8 tsp. black pepper
Combine in bowl.
2 eggs, beaten
2/3 cups milk
Combine and stir into flour mixture. Pour batter into greased pizza pan.
1/3 cup chopped onions
Mushrooms if desired
Sprinkle over dough. Bake at 375 degrees for 20 minutes. Remove from oven and spread on meat, pizza sauce and toppings below:
1 lb. hamburger
Brown and drain. To have a sausage flavor, add Wright’s hickory smoke or 1 tsp. ground sage to the meat. You can also use chicken or lamb, cut up.
1 cup pizza sauce
3/4 tsp. basil
1/4 tsp garlic powder
1 1/2 cups grated mozzarella or cheddar cheese
After putting toppings on pizza, return to oven 5 more minutes or until cheese melts.
My favorite marinade for meat and poultry:
1/4 c. olive or coconut oil
1/4 c. balsamic or apple cider vinegar
1 tsp. chili powder
1/2 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried basil leaves
1/2 tsp. salt
Bake the meat or poultry in the marinade. Delicious!