Sirloin Lamb Chops

Herb Sirloin Chops with Dried Porcini Mushroom Rub

Serves: 4 
Prep:: 5 min
Cook: 15 mi

4 Cascade Creek Lamb chops (loin, rib, sirloin or shoulder)
1/3 cup porcini powder (or dried porchini mushrooms ground to powder in food processor or coffee grinder)
1/4 cup coarse sea salt
1/4 cup sugar
1 tbsp black pepper
1 tbsp crushed dried rosemary
1-1/2 tsp crushed red pepper flakes
1/4 cup balsamic vinegar
1 tbsp oil

In a mixing bowl, combine porcini powder, salt, sugar, black pepper, rosemary and red pepper flakes. Pierce lamb with a fork several times on all sides. Brush with vinegar then coat with the rub. Drizzle with any remaining vinegar. Let stand for 1 hour before cooking. Preheat a heavy-bottomed skillet over medium heat; add oil. Immediately place lamb in pan; cook on all sides until rub has browned. Transfer to a baking sheet; finish cooking at 400 degrees Fahrenheit to desired doneness, turning once. Cook times will vary depending on thickness of chops.

Herb Crusted Rack of Lamb

Herb Crusted Rack of Lamb

Serves: 4 
Prep:: 10 min
Cook: 30 min

2 racks of Cascade Creek Lamb (8 ribs each), trimmed
3/4 cup finely chopped parsley
1 medium onion, finely chopped
1 tbsp fresh dill weed, chopped, or 1 tsp dried dill weed
1/4 cup fine dry bread crumbs
2 tsp fresh oregano leaves, chopped, or 1/2 tsp dried oregano
1 tsp salt
1/4 tsp pepper

Combine all ingredients, except lamb; mix well. Pat mixture on outside of racks. Place lamb on broiler rack, bone-side down, in shallow roasting pan. Roast 30 to 35 minutes in 375 degrees Fahrenheit oven or to desired degree of doneness: 145 degrees Fahrenheit for medium-rare, 160 degrees Fahrenheit for medium or 170 degrees Fahrenheit for well. Cover and let stand for 10 minutes. Internal temperature will rise approximately 10 degrees.

Recipes and images courtesy of the American Lamb Board