Grilled Lamb Chops

2 lbs lamb chops
1 cup grape or muscadine jelly
1 cup Dijon mustard
1 cup cooking wine
1/2 cup butter
1/2 cup shallots or onions, minced
2 tsp fresh rosemary

Mix together jelly and mustard. Coat chops and refrigerate overnight. Remove chops and grill. Turn chops and baste with extra marinade.

Prepare the sauce by combining wine, butter, shallots, and rosemary in saucepan. Bring to a boil, then reduce heat and simmer until sauce is reduced by half, about 10 minutes. Pour sauce over grilled lamb chops and serve warm.

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Lamb Shoulder Crockpot

1 lamb shoulder
1 onion
4 cloves of garlic
2 sprigs each of fresh rosemary and thyme
1 cup of broth or water (if broth, pastured is best and can be chicken, beef, or vegetable)
cracked black pepper

Rinse lamb shoulder and place in crockpot. Add the pepper, onion, and garlic. Pour in the stock. Place fresh herbs on top. Cover with lid and cook on low 6-8 hours.

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