CSA pick up August 13th
This week you get a full variety of meats! And sorry, but no dirty cooking videos this time round.
For those of you who have not eaten lamb before, fear not! Our grass fed lamb is mild in flavour and TENDER! So delicious. Because it's grass fed however, you need to cook it GENTLY!
Get your lamb chops all thawed out and brought to room temperature. Season them as you would like, but I prefer to season them lightly with just some salt, pepper, a few herbs and garlic. I don't like to drown out the flavour of the lamb. Get your bbq turned up to medium high, then when the grills are nice and hot, lift the bbq lid to vent the heat, turn the temp way down to low, and place your chops on the grill. Close the lid and start your timer. For side one, you only want them on there for 90 seconds. I am not kidding. After 90 seconds, lift the lid, flip the chops, put the lid back down and time them for another 2 minutes. Remove the chops from the grill, put them on plate, and put an upside down bowl over top. Let rest for 2 minutes then enjoy!!! Lamb should be eaten on the rare side. When Marc and I make these at home, we cook the lamb chops for just 60 seconds per side.
Grass fed lamb chops (freely ranged, grass fed, fed no antibiotics, growth hormones or animal by-products)
Boneless natural pork chops (freely ranged, fed no antibiotics, growth hormones or animal by-products)
Free run chicken legs (Freely run, fed no antibiotics, growth hormones or animal by-products)