Lemony Lamb Loin Chops with Gremolata #GoForTheBOLD

This post is sponsored by Mountain States, however all comments, opinions and enthusiasm are my own. Lemony Lamb Loin Chops with Gremolata -- a tangy sauce and grilled lemon slices will lift this lamb dish to the top of your favorites. Grills in less than 10 minutes and an excellent source of lean protein.

I had a wonderful weekend with my family cooking up new memories – well, grilling them up, to be exact! Sitting down together to a simple yet super flavorful lamb dinner was the perfect exclamation point to the end of our summer together (as school started back up Monday and our oldest left the nest again for 2nd year in college). Until recently, my three teen boys didn’t have many memories centered on lamb, but I sure had some recollections – and they mostly involved around stuffy Sunday dinners of yore at a relative’s home wearing uncomfortable clothes, shoes that pinched and being forced to “politely” clean my plate of mushy vegetables and an old-school prepared lamb roast.

Grilling lamb for our last summer weekend together!

Grilling lamb for our last summer weekend together!

After hearing various friends, from Paleo diet devotees and flavor-centric foodies, rave about the virtues of this red meat that’s been enjoyed across various cultures for century upon century, I penciled lamb onto my “things to grill sometime” list – oh, you how I like to grill everything! When Mountain States (producers of Shepherd’s Pride and Cedar Springs lamb, raised right here in the U.S.) sent some delicious looking lamb loin chops my way, they were bumped to the top of the to-do list – it was time to give ‘em my modern, fit foodie spin. If the speed at which my guys devoured dinner is any indication, you are going to LOVE my recipe for Grilled Lemony Lamb Loin Chops with Spinach Gremolata Sauce. #GoForTheBOLD

Grilled Lemony Lamb Loin Chops are a quick and healthy meal solution, only 8 minutes to grill and packed with lean protein and other important nutrients.

Lemony Lamb Loin Chops

After marinating for 1 hour, lamb loin chops are ready for the grill!

The loin chops couldn’t have been any easier to prepare with a simple marinade, less than 10 minutes on the grill, and an easy no-cook sauce. When meal-making is a no-brainer, there is more precious time to spend with family and friends – mine will be seeing this lamb recipe again soon at my backyard Labor Day cookout.

Wow, my lamb chops and lemons grilled up in 7 to 8 minutes!

Wow, my lamb chops and lemons grilled up in 7 to 8 minutes!

If the weather turns too cool this fall season to barbeque al fresco, these lamb chops easily translate to an indoor grill or stove top grill pan. And, the bright lift of lemon will remind you of a beautiful, never-ending summer! You can see them here served with grilled Shishito Peppers (that recipe posted tomorrow).  Lemony Lamb Loin Chops with Shishito peppers

While these lamb chops are delicious served unadorned, I prefer to drizzle them with a gremolata sauce prepared with olive oil, lemons and spinach (another twist on tradition).  I get so excited when this tangy, flavorful gremolata runs off my chops and into my grilled veggies, potatoes or pasta– it’s a versatile sauce to dress nearly every main dish, side dish, pasta and salad.

Protein-lovers, let me tell you a little more why lamb should make it onto your menu weekly rotation.  First of all, a 3.5 ounce serving contains approximately 25g protein, the optimal amount for your body to process at any one “eating experience.”  How many times have you heard me stand on my soapbox and tell y’all to eat 25g to 30g of protein at every meal – you need this amount for sustained energy, muscle management, healthy aging and more! Mountain States lambs roam pastures, grazing on grass, herbs and alfalfa, making it a great source of omega 3s (especial alpha-linolenic acid) and is also rich in iron, zinc, selenium, vitamin B-12 and niacin. If you want to try cuts other than lamb loin, every choice (which the exception of ground) is classified as “Lean” or “Extra Lean” by the USDA. Get more lamb nutrition information here. Mountain States Lamb Loin Chops - a lean, grass-fed protein choice

Shepherd's Pride Lamb - Raised without antibiotics or hormonesBecause I love feeling connected directly to the ranchers, I will keep getting my lamb from Mountain States. Mountain States (sold as the brands “Shepherd’s Pride” or “Cedar Springs American”) is a co-op owned by more than 150 hardworking families across the US who have been ranching for generations. These Shepherd’s Pride ranchers are committed to producing a clean, complete protein given no hormones or antibiotics, raised just the way nature intended. Additionally, it is the only lamb that carries the third-party Where Food Comes From ® source-verified label.  This means, with a scan of the label, I know exactly where my food comes from, where it was raised, and who handled it. Now THAT is some detailed data that will satisfy even the cleanest of clean eaters! Wondering where to buy lamb from Mountain States? When I used their Store Locator, I discovered (yay) my neighborhood H.E.B. grocery store carries it – or, you can ask your butcher!

For additional details on cooking and food safety information regarding lamb, please visit MountainStatesRosen.com.Go For the Bold US Lamb Giveaway

Check out this sweepstakes and enter for a chance to win US lamb and a patriotic dinner wear set perfect for your Labor Day party! #GoForTheBOLD

When is the last time you’ve tried lamb? Do you grill year-round? Any exciting Labor Day plans? Please share in the comments below! XOXO, Jennifer

Lemony Lamb Loin Chops with Gremolata -- a tangy sauce and grilled lemon slices will lift this lamb dish to the top of your favorites. Grills in less than 10 minutes and an excellent source of lean protein.
Lemony Lamb Loin Chops with Gremolata
Print Recipe
1 tablespoon minced garlic 1 cup packed baby spinach leaves ½ teaspoon white pepper ½ teaspoon salt
Servings Prep Time
4 Servings 40 minutes
Cook Time
8 minutes
Servings Prep Time
4 Servings 40 minutes
Cook Time
8 minutes
Lemony Lamb Loin Chops with Gremolata -- a tangy sauce and grilled lemon slices will lift this lamb dish to the top of your favorites. Grills in less than 10 minutes and an excellent source of lean protein.
Lemony Lamb Loin Chops with Gremolata
Print Recipe
1 tablespoon minced garlic 1 cup packed baby spinach leaves ½ teaspoon white pepper ½ teaspoon salt
Servings Prep Time
4 Servings 40 minutes
Cook Time
8 minutes
Servings Prep Time
4 Servings 40 minutes
Cook Time
8 minutes
Instructions
  1. Add lamb chops, oil, lemon juice, lemon zest, garlic, herbs, salt and pepper to heavy-duty plastic zip-top bag. Move the chops around in the bag until well-coated with marinade. Marinate for 1 hour to overnight in the refrigerator, no longer than 12 hours.
  2. After marinating, remove chops from marinade and discard remaining liquid. Season to preference with salt and pepper.
  3. Heat gas or charcoal grill to approximately 400F degrees. Grill chops with the lid up, flipping once, for 3 to 4 minutes per side or until internal temperature reaches 145 degrees (medium-rare).
  4. While lamb is grilling, also grill lemons for several minutes per side, or until beginning to lightly char. Transfer chops and lemon slice to platter and rest for at least three minutes before serving or slicing.
  5. While lamb is resting, place all ingredients for gremolata in food processor or blender and pulse until partially smooth but with small spinach pieces.
  6. Serve chops with a grilled lemon sauce and drizzle of gremolata.
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Easy Autumn Dinner! Braised Lamb with Cranberry Ginger Sauce

Fall weather is here! Fall flavors are here! Fall family togetherness is here! All I want to do through the end of the year is gather my family ‘round the dinner table for a hearty and healthy meal paired with productive, thought-provoking conversation with my three teens. After all, one is leaving the nest next year and the others aren’t far to follow.

Sometimes the dinner chatter is really deep – like the other night my middle son posed the question, “Do you believe that retaliation can ever be justified?”  I’m thinking, “oh no” what happened, who did what to whom? The good news is that these three brothers who usually get along so well, still do – the query was actually one asked in school. Apparently, my son was the only kid who vocalized that retaliation, in any form, is not okay. He said, “If everyone gave an eye for an eye, then the whole world would be blind.”  So true!  Although he paraphrased this wisdom from Ghandi, I still got that warm fuzzy feeling of good parenting — ahhh, I’m doing an awesome job.  Then, youngest son – “I will so smash your computer if you take that last dinner roll.”

This is what a boneless lamb shoulder looks like!

This is what a boneless lamb shoulder looks like!

So, let me just say, there was no retaliation against mom after serving a (gasp) new food to the kids – lamb.  My husband and I have both had lamb in the past, served as chops or roasts with the nasty mint jelly – it’s not something I’ve ever thought to make myself. But, American Lamb sent me a big ole boneless shoulder roast and some votes of confidence that I could create something really delicious with this often overlooked meat.

 

 

So, I came up with a fall-inspired recipe for Braised Lamb with Cranberry Ginger Glaze and I served it over some insanely mouth watering Caramalized Onion and Kale Sweet Potatoes – I will share this sweet potato recipe later this week (you do not want to miss it)!

Braised Lamb with Cranberry Ginger Sauce Caramalized Onion Kale Sweet Potatoes Jennifer Fisher

So, these are the things I learned from the lamb experiment. The lamb was delicious and braised up just like a beef chuck roast and shreds up really nicely to serve over sweet potatoes, rice, or even in a sandwich – my kids thought it was really great! I also realized you could easily make this recipe in a slow cooker rather than the Dutch oven – just set it on the low setting and slow cook for 8 – 10 hours.  Another thing I learned is that fresh cranberries lose their color when you cook them all day. That’s okay — I still needed to reduce the sauce down, just threw in some extra. Bam, there you go – meaty, sweet, tangy, total deliciousness.

braised lamb shoulder with cranberry ginger sauce title

Braised Lamb with Cranberry-Ginger Glaze Recipe

  • 1 3 – 4 lb. boneless American lamb shoulder roast
  • 1 tablespoon ground black pepper
  • 1 tablespoon sea salt
  • 2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground thyme
  • 3 tablespoons olive oil
  • 1 large sweet onion, coarsely chopped
  • 12 oz bag fresh cranberries (divided)
  • 1 cup red wine
  • ½ cup cranberry juice
  • 3 cloves minced garlic
  • 3 tablespoons grated fresh ginger (divided)
  • ¼ cup honey
  1.  In 6 quart Dutch oven, heat olive oil to medium high.
  2. In small bowl, mix together pepper, salt, ginger, cinnamon, and thyme. Rub into lamb roast, coating evenly.
  3.  Add lamb shoulder roast to heated pot and sear for approximately 3 – 4 minutes on each side until browned nicely.
  4. Lower heat and add chopped onions, cranberries, wine, cranberry juice, garlic and 2 tablespoons of fresh ginger. Top with lid and simmer on medium to medium low for approximately 3 hours or until fork tender and easy to shred.
  5. Remove roast from pot and discard unwanted fat.  Pour off approximately ½ of cooking juices and add remaining fresh cranberries, remaining 1 tablespoon of fresh ginger, and honey.
  6. Simmer this mixture for approximately 15 minutes until cranberries have popped and sauce reduced and thickening.
  7. Serves 8

The American Lamb Board provided me with product for this post, but all thoughts, comments, opinions and recipe are my own.

Just curious , have YOU ever cooked lamb at home before?