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Recipe by:
Robert Ramsey, Executive Chef of Fox Head Inn in Manakin-Sabot, Virginia
Courtesy of Sustainable Table ® Description:
Ginseng Mountain Farm lambs are grown on their mother’s milk and on grass from the mountains of Highland County, Virginia. The lambs are naturally raised and 100 percent free of growth hormones, stimulants, and antibiotics. Debora Ellington treats new customers to a jar of her homemade jelly and a few favorite recipes. And she welcomes new recipes or tips she can pass along to lamb lovers. Ingredients:
1 whole lamb rib section, split, Frenched, chine bone removed, and cut into double-rib chops
1 cup olive oil
Juice of 1 lemon
1 tablespoon cracked pepper
Sea salt
8 to 10 woody rosemary branches, soaked in water for 30 minutes Directions:
1. Trim excess fat from chops. Combine oil, lemon juice, and pepper in a nonreactive pan, and marinate chops for 2 hours, turning once or twice.
2. Prepare and light grill.
3. Remove chops from marinade, shake off excess oil, and season chops lightly with sea salt.
4. Toss rosemary branches onto open charcoal fire. When flames calm, sear marinated chops over the smoke. Move to a slower part of the grill and continue grilling until medium rare. Tips:
The chef recommends Domine Drouhin Pinot Noir or another American Pinot Noir with balanced spice and earthiness for wine. To Learn More:
Robert Ramsey, Executive Chef of Fox Head Inn in Manakin-Sabot, Virginia Notes:
Reprinted with permission from Cooking Fresh from the Mid-Atlantic (Eating Fresh Publications 2004) Recipe Number 44 added on 2006-10-05
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