Recipe Provided By
American Lamb Board


Marinated American lamb chops with rosemary & garlic on a plate


  • 12 American Lamb loin chops
  • 1-1/2 cups extra virgin olive oil
  • 1/4 cup flat leaf parsley, leaves only, finely chopped
  • 1 tablespoon rosemary sprigs, finely chopped
  • 1/4 cup oregano leaves, fresh, finely chopped
  • 8 garlic cloves, chopped
  • 1/4 cup lemon juice
  • Sea salt and cracked black pepper, to taste 


  • 1/2 cup feta cheese crumbles
  • 1 cup teardrop or grape tomatoes
  • 1/2 cup Kalamata olives
  • 1/2 cup red onion, sliced
  • 1 cup cucumbers, halved lengthwise, thinly sliced
  • 1 tablespoon mint leaves, torn or rough chopped
  • 1/2 cup extra virgin olive oil
  • 1/4 cup white wine vinegar
  • Sea salt and black pepper, to taste
  • 3 heads Boston bibb, romaine or red leaf lettuce, separated into leaves


For the Lamb:  Brush lamb lightly with olive oil; season with salt and pepper.  Grill until marked; brush on a thin coat of mustard.  Press herb crust mixture onto lamb; roast at 350°F to 400°F for about 10 minutes until medium-rare. 

For the Crust:  In a bowl, combine parsley, rosemary, mint, thyme, lavender, garlic, bread crumbs and olive oil; mix together well, until there are no “clumps.” 

For the Huckleberry Sauce:  In a hot saucepan, add port; reduce by half.  Add stock; reduce by about one-third over medium heat.  While reducing, add thyme, bay leaf and sage; season with salt to taste.  Add butter.  Before spooning sauce on plate, add huckleberries. 

Serve with roasted mushrooms and sweet potato puree.

Recipe Provided By
Chef Stephen Barber


Marinated American lamb chops with rosemary & garlic on a plate


Pecan Dukkah:

  • 1 cup pecans, chopped
  • 1/2 cup white sesame seeds
  • 1 tablespoon ground white pepper
  • 1 tablespoon coriander powder
  • Salt, as needed

Salsa Verde Marinade:

  • 2 cups olive oil
  • 1 cup parsley, chopped
  • 1 lemon, zest and juice
  • 1/2 cup cilantro
  • Ground black pepper, as needed
  • 1 shallot, brunoised
  • 1 American Lamb loin roast, cut into T-bone chops
  • Salt, as needed
  • Ground black pepper, as needed
  • 1 eggplant, halved
  • 1 bunch spring onions, whole


For Pecan Dukkah:  In a food processor fitted with a metal blade, pulse pecans, sesame seeds, pepper and coriander powder until mixture is thoroughly combined.  Season with salt to taste; set aside. 

For the Salsa Verde Marinade:  In a bowl, combine oil, parsley, lemon zest, lemon juice, cilantro, pepper and shallot.  Cover lamb chops with marinade, reserving some for vegetables.  Season with salt and pepper; marinate for 4 to 24 hours. 

In a bowl, combine eggplant and onions; marinate with Salsa Verde Marinade. 

Heat grill.  Place lamb chops, eggplant and onion on grill; grill until charred and done to preference.  Remove eggplant and onion; put back into bowl.  Mix with Salsa Verde Marinade; sprinkle with Pecan Dukkah.  Take lamb off grill; let sit for 5 to 10 minutes. 

To finish:  Place lamb, eggplant and onion on plate; drizzle with remaining Salsa Verde Marinade and sprinkle with Pecan Dukkah.

Recipe Provided By
American Lamb Board


Marinated American lamb chops with rosemary & garlic on a plate


  • 12 American Lamb rib chops, frenched
  • 1-1/2 cups extra virgin olive oil
  • 30 cloves garlic, crushed
  • 1/2 cup white wine
  • 1/4 cup lemon juice
  • 1/2 cup mint leaves
  • 1/4 cup rosemary sprigs
  • 1/4 cup Italian parsley leaves
  • 1/4 cup lemon zest
  • 1/2 teaspoon crushed red pepper flakes
  • Salt and pepper, to taste
  • 3 heads Radicchio, quartered
  • 6 heads Belgian endive, halved lengthwise
  • Lemon juice, as needed
  • Grated lemon peel, as needed
  • Olive oil, as needed


In a blender or food processor, combine olive oil, garlic, wine, lemon juice, mint, rosemary, parsley, lemon zest, red pepper, salt and pepper.  Blend until a smooth consistency is reached.  Set aside 1/2 cup for later use.  Pour a thin layer of the blended mix into a non-reactive container.  Place the rib chops in the mixture.  Pour the rest of the mixture over the chops.  Refrigerate for at least 1 hour. 

30 minutes prior to cooking, remove lamb from refrigerator.  Grill chops over high heat until rare or medium-rare.  Briefly grill radicchio and endive. 

For each serving, accompany one rib chop with a wedge of radicchio and 1/2 head of Belgian endive.  Squeeze lemon juice over the radicchio and endive and sprinkle lightly with grated lemon peel, salt, pepper and extra virgin olive oil. 

Use the 1/2 cup of reserved marinade as a plate sauce.  Garnish with mint.

Recipe Provided By
Chef Edward Leonard, CMC


Marinated American lamb chops with rosemary & garlic on a plate


  • 6 pounds American Lamb blade chops
  • 6 tablespoons extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • Kosher salt, to taste
  • Crushed red pepper flakes, to taste
  • 18 stalks fresh rosemary

Caesar Dressing:

  • 3 garlic cloves, minced
  • 9 white anchovy filets
  • Salt and pepper, pinch
  • 6 tablespoons pasteurized egg yolks
  • 6 tablespoons fresh lemon juice
  • 6 tablespoons water
  • 1 tablespoon mint
  • 3/4 cup Greek yogurt
  • 1-1/2 cups extra virgin olive oil


  • 12 pita breads
  • Kosher salt and pepper, to taste
  • 6 ounces clarified butter


  • 3 heart of romaine

Parmigiano Cookies:

  • 3/4 cup Parmigiano-Reggiano, finely grated 

Salad Mix:

  • 6 tablespoons tomatoes, diced
  • 6 tablespoons Kalamata olives, diced
  • 6 tablespoons feta cheese, crumbled
  • 6 tablespoons extra virgin olive oil 

36 white anchovies


For the Lamb:  Trim lamb of any extra fat and remove bones.  Pound lamb chops between 2 pieces of paper until thin; cut into 12 cutlets.  Season with oil, lemon juice, salt and pepper flakes.  Place one-half of the rosemary on a baking dish; place lamb cutlets on the rosemary.  Place remaining rosemary on top; marinate for 20 minutes.  Grill lamb cutlets over high heat for 2 minutes on each side; reserve. 

For Caesar Dressing:  In a small food processor, add garlic, anchovy filets and a pinch of salt and pepper.  Puree until smooth.  Add the pasteurized yolks, lemon juice, water, mint and yogurt; process for 30 seconds.  While the processor is running, slowly add the oil to form an emulsion.  Remove the mixture from the processor and place in a small bowl.  Adjust the seasoning with salt and pepper if needed.  Reserve for service. 

For the Pitas:  Season each side with kosher salt and pepper and drizzle with melted clarified butter.  Place bread onto a wire rack then onto a baking sheet.  Toast at 350ºF until golden brown.  Reserve for service. 

For Romaine:  Place dressing in a squirt bottle.  Holding the heart of romaine lettuce upright, dress the inside and outside of the lettuce.  Wrap the dressed romaine heart in plastic wrap tightly to form a cylinder.  Refrigerate 1/2 hour to hold its shape. 

For Parmigiano Cookies:  Place silicone mat onto a baking sheet.  Using a 4-inch round mold to keep a circular shape, sprinkle cheese onto mat, repeating 12 times.  Bake at 350°F for 5 to 7 minutes or until cheese has slightly browned.  Allow to cool; remove from mat. 

For Salad Mix:  Mix tomatoes, olives, feta cheese and olive oil well. 

To Assemble:  Place a pita in the center of each plate.  Top with grilled lamb cutlet.  Cut each head of romaine into 4 equal slices about 1-1/2 to 2 inches thick.  Place a romaine round on top of each lamb slice.  Top each romaine with the salad mix.  Top with Parmigiano cookie.  Roll each anchovy and place 3 on each plate.  Drizzle with remaining Caesar dressing and extra virgin olive oil.