Dijon-Crusted Rack of Lamb Grass-fed lamb from Lava Lake

Ingredients
The Taste of Idaho Summer
1 ½ cups fine fresh bread crumbs
3 tablespoons finely chopped Italian parsley
1 tablespoon finely chopped mint Grass-Fed, Free-Range Lamb
1 ½ tablespoons minced rosemary Raised without the use of antibiotics or growth hormones
½ teaspoon salt on a landscape that encompasses nearly a million acres
¼ teaspoon freshly ground black pepper
3 ½ tablespoons olive oil
3 racks of Lava Lake Lamb, trimmed of all but a thin layer
Delicious, Mild Flavor
of fat, at room temperature Lambs graze on wild grasses and flowers, making the
2 tablespoons Dijon mustard most delicious, tender and flavorful meat

Directions Naturally Nutritious

Preheat oven to 400°F.
Grass-fed means a healthy choice for your family—rich in
Stir together bread crumbs, parsley, mint, rosemary, salt, and Omega-3 fatty acids, Vitamin E and beta-carotene
pepper in a small bowl, drizzle with 2 ½ tablespoons oil, and
toss until well combined.
Sustainably and Humanely Raised
Season lamb with salt and pepper. Heat remaining 1 table- A national leader in sustainable grazing, Lava Lake has
spoon oil in a large heavy skillet over moderately high heat received numerous conservation awards de licious grass-fed
until hot but not smoking. Brown lamb one rack at a time,
turning once, about 4 minutes per rack. Transfer to a 13x9 Our lambs graze in an unfenced wilderness,
inch baking pan, fatty side up. cared for by experienced shepherds
Grass-fed goodness from the Northern Rockies
Spread fatty side of each rack with 2 teaspoons mustard.
Divide bread crumb mixture into 3 portions and pat one
portion over mustard coating on each rack, gently pressing
so crumbs adhere.
Roast lamb to 130°F for medium rare, about 20-25 minutes.
d
Lava Lake Lamb is grass-fed summer
Transfer to a cutting board and let stand for 10 minutes, National Rangeland Cecil D. Andrus Leadership National Award for lamb raised sustainably and humanely
loosely covered with foil, then cut into chops. Stewardship Award Award for Sustainability and Outstanding Achievement in
Conservation
on family ranches in the Northern
Rangeland Management

Rockies. Our lamb comes from high

mountain pastures, and is lean and
For more delicious recipes, visit tender with a delicate and delicious
www.lavalakelamb.com
flavor. Nutritionally rich, Lava Lake
Lamb is 100% grass-fed and never given
hormones or antibiotics.

Photo and recipe: American Lamb Board www.lavalakelamb.com

Raised in Idaho’s Pioneer Mountains Lamb Loin Chops with Easy Lamb Burgers with
Mint Marinade Goat Cheese
Delicious
Thanks to their naturally lush diet of wild, fragrant range Ingredients Ground lamb makes for a more flavorful and succulent
grasses and herbs and irrigated pasture, Lava Lake’s lambs 8 Lava Lake grass-fed lamb loin chops or 1 boneless leg of lamb burger, so fire up the grill!
are pure and tender. Lambs graze the mountain pastures ¼ cup mint leaves
with their mothers, resulting in meat that is delicate ½ cup basil leaves Ingredients
and flavorful. 2 cloves garlic One pound Lava Lake ground lamb
½ teaspoon curry Salt and pepper to taste
Nutritious ¼ teaspoon cayenne Tagine spices, or curry powder to taste (about one teaspoon)
Lava Lake Lamb is naturally lean with an absolutely stellar ½ cup fresh lemon juice Two ounces goat cheese
nutritional profile. Our grass-fed lamb is an excellent ½ cup extra virgin olive oil
source of vitamin B-12, niacin, zinc, and a good source of Directions
Directions Heat up the grill.
iron. Bite for bite, it’s one of the most nutritionally rich, In a blender or food processor, add mint, cilantro, basil, garlic,
lean red meats available. curry, cayenne, lemon and olive oil. Blend well. Place the Combine lamb with spices and form into four balls.
lamb in a dish and pour the marinade to cover. Refrigerate the Put about one tablespoon of goat cheese in the center of each
Sustainable lamb for a minimum of 8 hours or overnight. ball and then form a patty, surrounding the cheese with the
With grazing practices that have garnered numerous
Wipe off the excess marinade and sprinkle each piece of lamb ground meat.
conservation awards, Lava Lake Lamb is committed to
with a pinch of salt on both sides. Heat the grill to medium Grill and serve on a toasted bun with traditional condiments
land stewardship and sustainable practices. Large-scale
heat. For chops, cook the lamb on the grill for about 4 min- or in a pita pocket with chutney.
conservation efforts restore and protect nearly a million utes per side for medium rare, depending on thickness of each
acres of rich native landscape. chop. For leg, grill approximately 20 minutes on each side,
until a meat thermometer registers 140°F for medium rare;
remove from grill, cover with foil and let rest for at least 5
“As delicate and flavorful as anything minutes before carving.
from New Zealand – with a perfect
sustainable pedigree.”
– Marion Burros, New York Times

Perfect for Everyday Cooking

Don’t wait for a special occasion—spice up your everyday
meals with fresh, grass-fed lamb from Lava Lake Lamb.
From juicy lamb burgers to a traditional leg of lamb roast,
Lava Lake Lamb offers delicious flavor and variety to your
menus and is sure to impress everyone around the table.

Lava Lake Ranch

Headquartered southeast of Sun Valley in the Pioneer
Mountains, our ranch is continuing the best family
ranching traditions of past generations while incorporating Photo and recipe: NoRecipes.com
conservation science and practices. Our lambs are
humanely raised with care by experienced shepherds. No antibiotics and no added hormones