• Rosemary Garlic Lamb Chops

    Weekly Recipe: 
    Serves 4

    8 lamb loin chops (about 1-inch thick)

    1 teaspoon salt

    ½ teaspoon freshly ground pepper

    2 to 4 cups extra-virgin olive oil

    2 garlic cloves, crushed

    2 sprigs fresh rosemary

    Preheat oven to 225 degrees. Choose an ovenproof baking dish or pan large enough to submerge the chops without touching one another. Add rosemary and garlic to the pan and sprinkle chops with salt and pepper on both sides. Add chops to the pan. Pour olive oil into the pan, covering all chops completely, and place pan in the oven. After 20 minutes, turn chops over in the oil, and return pan to the oven for another 10 minutes. Using an instant-read thermometer, cook until desired doneness. (Temperature for medium is 145 degrees.) Remove lamb chops, lift them out of the oil, and place on a paper towel to drain. Before serving, sprinkle with sea salt, tomato, artichoke, and onion for garnish. Source: Cooking Techniques and Recipes with Olive Oil by Mary Platis and Laura Bashar

  • American Lamb Meatballs

    Yield: 24 meatballs
    2 pounds ground American lamb
    1 cup raisins, chopped
    1/2 cup walnut pieces, chopped
    1 teaspoon ground black pepper
    1/2 cup chopped parsley
    1/2 cup chopped mint leaves
    1/2 cup bread crumbs
    3 eggs
    2 teaspoons salt
    2 tablespoons olive oil

    Preheat the oven to 450 degrees. Combine all ingredients except olive oil in a large mixing bowl and mix by hand until thoroughly incorporated. Drizzle the olive oil over a large baking dish (9 x 12-inches), making sure to evenly coat the entire surface (use your hand to help spread the oil). Roll the meat mixture into round, golf ball-sized meatballs and evenly line balls on the baking dish. Roast until firm and cooked through (about 20 minutes). Allow the meatballs to cool for five minutes before removing from the tray.