Wednesday, May 5, 2010

Grilled ~ Grass Fed Lamb

The American Lamb Board had a display table at the Maryland Sheep & Wool Festival last weekend, and they were handing out recipe booklets and flyers.
I took the opportunity to taste test their 'Herb-Parmesan Rub' this evening on grilled, 2" thick, grass fed, lamb chops. Yumm!
Lamb loin chops 'resting' for approx. 1 hour before grilling.

"Herb-Parmesan" Lamb chops, half way thru grilling.

Grilled 'Herb-Parmesan Rub' grassfed lamb loin chops,
ready to enjoy!

1 comment:

AJH said...
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