Lamb Chops with Zucchini Bake RecipeSep 3rd, 2016 | By Cecilia | Category: blog, cook something, meat and poultry, summer, vegetables and pasta
In addition to being the Executive Director of the Farm and Ranch Freedom Alliance, Judith Mcgeary is a farmer in Milam Country, Texas, where she raises sheep, lambs and chickens. See Judith’s note below about the cultural practices she employs on her farm.
It’s important for both your health and our local food economy that you buy local.
The standard American approach to cooking is to come up with dinner plans and then shop for the ingredients. Buying local takes more creativity. You need to look at what’s available at the market and then plan your menu accordingly.
Following are simple recipe for lamb chops with a zucchini bake.
For the lamb chops
- 4 lamb chops
- 1 Tb. butter
- 1 Tb. olive oil or other oil
- 1 tsp. garlic powder
- 1 tsp. fresh rosemary, minced
- Kosher salt and freshly ground black pepper to taste
- If your chops are frozen, thaw completely before cooking
- Pat the chops dry with a paper towel
- Pre-heat heavy skillet over medium-high heat, adding butter and olive oil (the goal is to get the flavor of the butter, but have the higher smoking point of the oil)
- Lightly sprinkle one side of the chops with Kosher salt and black pepper
- Place the chops, seasoned-side down in the pan and sear them for approx. 2 minutes. Remember not to crowd your pan. Choose a pan that’s big enough to hold the chops with plenty of room in between them, or they’ll steam rather than sear.
- Lightly season the other side of the chops and flip them over to brown on that side for 2 minutes. Keep in mind never to use a fork to turn the chops, because piercing them will release the juices. Always use a spatula or tongs
- As they’re browning, sprinkle garlic powder and fresh or chopped rosemary on the chops to taste.
- Turn to very low heat, or cover the pan and turn the heat off completely.
- Allow the chops to cook for another 4-6 minutes, until rare or medium-rare (about 145° F internal temperature)
- Serve with zucchini bake (recipe below)
- 2 lbs zucchini, washed and cut into chunks (may leave peel on)
- 3-4 eggs, beaten
- 3-4 tablespoons of matzo meal
- 1 tsp. dill (fresh or dried)
- 1/4 cup mozzarella or other white cheese, shredded
- 1/4 cup Parmesan, grated
- Salt and pepper to taste
- Steam zucchini or cook in slightly salted water until soft.
- Drain and mash with potato masher.
- Allow the zucchini to cool to room temperature.
- Add eggs, matzo meal, dill (optional), and salt and pepper to taste.
- Mix well.
- Grease a flat baking dish with butter, spread the zucchini mixture in the dish, and sprinkle shredded cheese and Parmesan on top.
- Bake at 350 degrees for about 30 minutes, until the top is nice and brown.
NOTE FROM JUDITH: Our sheep are 100% grass-fed on chemical-free pastures, with alfalfa hay as a treat. Livestock guardian dogs protect the sheep from predators, so that they can range freely in search of the best grass and forbs. Our sheep are never fed any grain, so their meat is low in fat, yet high in Omega-3, CLA, Vitamin E, and other important nutrients. Lamb protein is more easily digested and better utilized than beef protein. Lamb is an excellent source of zinc, iron, B vitamins, and carnitine, which is needed to generate energy from fatty acids. Our sheep have free-choice access to natural supplements such as kelp, redmond salt, and diatomaceous earth, to keep them in optimal health and provide the highest nutritional
- Fed organic wheat and chemical-free sunflower seeds
- No soy feed!
- No GMO feed!
- Heritage breed chickens, raised on pasture
To the left is a picture of an HEB egg, an Organic Valley egg, and one of our eggs.
Our egg is the one with the large, orange yolk that stands up tall.
The difference in freshness and nutrition comes through in the taste of farm fresh eggs!