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www.lavalakelamb.com
Grass-ed goodness rom the Northern Rockies
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Lava Lake Lamb is grass-ed summerlamb raised sustainably and humanelyon amily ranches in the NorthernRockies. Our lamb comes rom highmountain pastures, and is lean andtender with a delicate and deliciousavor. Nutritionally rich, Lava LakeLamb is 100% grass-ed and never givenhormones or antibiotics.
delicious grass-fed
Grass-ed lamb rom Lava LakeThe Taste o Idaho Summer
Grass-Fed, Free-ranGe Lamb
Raised without the use o antibiotics or growth hormoneson a landscape that encompasses nearly a million acres
deLicious, miLd FLavor
Lambs graze on wild grasses and owers, making themost delicious, tender and avorul meat
 naturaLLy nutritious
Grass-ed means a healthy choice or your amily—rich inOmega-3 atty acids, Vitamin E and beta-carotene
sustainabLy and HumaneLy raised
A national leader in sustainable grazing, Lava Lake hasreceived numerous conservation awardsOur lambs graze in an unenced wilderness,cared or by experienced shepherds
For more delicious recipes, visitwww.lavalakelamb.com
dijon-crusted rack oF Lamb
 
Ingredients
1 ½ cups fne resh bread crumbs3 tablespoons fnely chopped Italian parsley1 tablespoon fnely chopped mint1 ½ tablespoons minced rosemary½ teaspoon salt¼ teaspoon reshly ground black pepper3 ½ tablespoons olive oil3 racks o Lava Lake Lamb, trimmed o all but a thin layero at, at room temperature2 tablespoons Dijon mustard
Directions
Preheat oven to 400°F.Stir together bread crumbs, parsley, mint, rosemary, salt, andpepper in a small bowl, drizzle with 2 ½ tablespoons oil, andtoss until well combined.Season lamb with salt and pepper. Heat remaining 1 table-spoon oil in a large heavy skillet over moderately high heatuntil hot but not smoking. Brown lamb one rack at a time,turning once, about 4 minutes per rack. Transer to a 13x9inch baking pan, atty side up.Spread atty side o each rack with 2 teaspoons mustard.Divide bread crumb mixture into 3 portions and pat oneportion over mustard coating on each rack, gently pressingso crumbs adhere.Roast lamb to 130°F or medium rare, about 20-25 minutes.Transer to a cutting board and let stand or 10 minutes,loosely covered with oil, then cut into chops.
Photo and recipe: American Lamb Board
National Award forOutstanding Achievement inRangeland ManagementCecil D. Andrus LeadershipAward for Sustainability andConservationNational RangelandStewardship Award
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