Since I’m Greek, it’s no surprise I love lamb. I grew up on it, eating it easily once a week (ah, the good ol’ days) and my love for it remains (though I now prefer it much less done than most Greeks :))
I’ve had Lava Lake Lamb quite a few times in the past, and it’s always been great. Their lambs are grass fed and roam freely over tons of rangeland. Over the past couple of years, we’ve shifted to only purchasing organic/grass-fed and humanely treated meats, which is important to us. The great thing about Lava Lake is that they ship the meat right to your door–plus, they now offer beef, too!
Lamb chops are high on my list of favorite types of lamb. A lot of times I make them in a way that is pretty typically Greek, with olive oil, lemon, and oregano. These are not vastly different, but I substituted za’atar for the oregano to give these a bit more of a Middle Eastern vibe. I thought feta risotto would be a great accompaniment, but decided to go with bulgur instead of rice, to further play on the Middle Eastern theme.
My husband was so excited about these that he kept looking at them in the fridge, both before and while they were being marinated. I was pretty excited about them myself, and for good reason. They were fabulous. Lamb chops are so quick and easy to cook, but they still feel very special, and can be elegant. We were big fans of this meal all around.
Before we get to this giveaway, just a reminder that the giveaway for the immersion blender ends tonight, so be sure to enter if you haven’t already.
And now, for the GIVEAWAY!
One reader will win a $50 gift card + free shipping from Lava Lake Lamb! Just leave me a comment telling me your favorite cut of lamb or beef, or your favorite lamb/beef dish.
Contest ends on Tuesday, December 18th at 11:59 p.m. CST. Be sure to include your email address (it will be visible to no one but me) so I can contact you if you win. Limit one entry per person.
By the way, the last day to place an order for Lava Lake to arrive by Christmas is December 17. Sign up for their newsletter, too, because there will be a lot of specials to make your $50 gift card stretch!
Disclaimer: Lava Lake supplied me with these lamb chops, and is also funding this giveaway. All opinions about the company and meat are my own.
Lemon-Zaatar Lamb Chops with Bulgur & Feta Risotto
1 Tbsp. za’atar
2 Tbsp. lemon juice
1 Tbsp. olive oil
4 lamb loin chops
Lemon wedges for surving
Mix together the za’atar, pepper, lemon juice and olive oil. If your za’atar doesn’t have salt, you’ll want to add that too.Place the lamb chops in a shallow bowl or plate, and rub all over with the mixture. Refrigerate for 1-1.5 hours, or allow to rest on the counter for 30-45 minutes.
Preheat the oven to 400. Heat a large, heavy-bottomed skillet (cast iron works great) over medium-high heat. Add the lamb chops and sear for 2-3 minutes per side. Place in the oven and cook for an additional 4-5 minutes for medium rare. Rest for a few minutes before serving. Serve with lemon wedges.
Bulgur Risotto with Feta:
2 cups stock or broth (I used a combo of beef and chicken)
1.5 tsp. butter
1.5 tsp. olive oil
1/4 cup finely diced onion
2 cloves garlic, minced
1/2 cup medium grain bulgur
3 Tbsp. dry white wine or dry vermouth
1/2 tsp. lemon zest
1/3 cup crumbled feta cheese
Place the stock in a small saucepan and keep over low heat on the stove as you make the bulgur.
Heat a small walled skillet or a medium saucepan over medium heat. Add the butter and oil and, once melted, stir in the onion; cook until translucent. Add the garlic and stir until fragrant, about 30 seconds. Add the bulgur and stir until toasted, about 2 minutes. Pour in the wine and deglaze.
Working 1 ladle at a time, add the stock and stir frequently. Continue adding stock by the ladle, stirring frequently, until bulgur is cooked (it will take about 20 minutes and should still have a little liquid and be “loose;” add a couple tablespoons of broth if this is not the case). Remove from the heat and stir in the lemon zest, feta, and salt and pepper to taste.