dijon-crusted rack oF Lamb

1 ½ cups fine fresh bread crumbs 3 tablespoons finely chopped Italian parsley 1 tablespoon finely chopped mint 1 ½ tablespoons minced rosemary ½ teaspoon salt ¼ teaspoon freshly ground black pepper 3 ½ tablespoons olive oil 3 racks of Lava Lake Lamb, trimmed of all but a thin layer of fat, at room temperature 2 tablespoons Dijon mustard

Grass-fed lamb from Lava Lake The Taste of Idaho Summer
Raised without the use of antibiotics or growth hormones on a landscape that encompasses nearly a million acres

Grass-Fed, Free-ranGe Lamb

Lambs graze on wild grasses and flowers, making the most delicious, tender and flavorful meat

deLicious, miLd FLavor


Preheat oven to 400°F. Stir together bread crumbs, parsley, mint, rosemary, salt, and pepper in a small bowl, drizzle with 2 ½ tablespoons oil, and toss until well combined. Season lamb with salt and pepper. Heat remaining 1 tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking. Brown lamb one rack at a time, turning once, about 4 minutes per rack. Transfer to a 13x9 inch baking pan, fatty side up. Spread fatty side of each rack with 2 teaspoons mustard. Divide bread crumb mixture into 3 portions and pat one portion over mustard coating on each rack, gently pressing so crumbs adhere. Roast lamb to 130°F for medium rare, about 20-25 minutes. Transfer to a cutting board and let stand for 10 minutes, loosely covered with foil, then cut into chops.

Grass-fed means a healthy choice for your family—rich in Omega-3 fatty acids, Vitamin E and beta-carotene

naturaLLy nutritious

sustainabLy and HumaneLy raised
A national leader in sustainable grazing, Lava Lake has received numerous conservation awards Our lambs graze in an unfenced wilderness, cared for by experienced shepherds
de licious grass-fed

Grass-fed goodness from the Northern Rockies

National Rangeland Stewardship Award

Cecil D. Andrus Leadership Award for Sustainability and Conservation

National Award for Outstanding Achievement in Rangeland Management

Lava Lake Lamb is grass-fed summer lamb raised sustainably and humanely on family ranches in the Northern Rockies. Our lamb comes from high mountain pastures, and is lean and tender with a delicate and delicious flavor. Nutritionally rich, Lava Lake Lamb is 100% grass-fed and never given hormones or antibiotics.


For more delicious recipes, visit www.lavalakelamb.com

Photo and recipe: American Lamb Board

Raised in Idaho’s Pioneer Mountains
Thanks to their naturally lush diet of wild, fragrant range grasses and herbs and irrigated pasture, Lava Lake’s lambs are pure and tender. Lambs graze the mountain pastures with their mothers, resulting in meat that is delicate and flavorful.

Lamb Loin cHops witH mint marinade
8 Lava Lake grass-fed lamb loin chops or 1 boneless leg of lamb ¼ cup mint leaves ½ cup basil leaves 2 cloves garlic ½ teaspoon curry ¼ teaspoon cayenne ½ cup fresh lemon juice ½ cup extra virgin olive oil

easy Lamb burGers witH Goat cHeese
Ground lamb makes for a more flavorful and succulent burger, so fire up the grill!


Lava Lake Lamb is naturally lean with an absolutely stellar nutritional profile. Our grass-fed lamb is an excellent source of vitamin B-12, niacin, zinc, and a good source of iron. Bite for bite, it’s one of the most nutritionally rich, lean red meats available.

One pound Lava Lake ground lamb Salt and pepper to taste Tagine spices, or curry powder to taste (about one teaspoon) Two ounces goat cheese


Heat up the grill. Combine lamb with spices and form into four balls. Put about one tablespoon of goat cheese in the center of each ball and then form a patty, surrounding the cheese with the ground meat. Grill and serve on a toasted bun with traditional condiments or in a pita pocket with chutney.

With grazing practices that have garnered numerous conservation awards, Lava Lake Lamb is committed to land stewardship and sustainable practices. Large-scale conservation efforts restore and protect nearly a million acres of rich native landscape.

In a blender or food processor, add mint, cilantro, basil, garlic, curry, cayenne, lemon and olive oil. Blend well. Place the lamb in a dish and pour the marinade to cover. Refrigerate the lamb for a minimum of 8 hours or overnight. Wipe off the excess marinade and sprinkle each piece of lamb with a pinch of salt on both sides. Heat the grill to medium heat. For chops, cook the lamb on the grill for about 4 minutes per side for medium rare, depending on thickness of each chop. For leg, grill approximately 20 minutes on each side, until a meat thermometer registers 140°F for medium rare; remove from grill, cover with foil and let rest for at least 5 minutes before carving.

“As delicate and flavorful as anything from New Zealand – with a perfect sustainable pedigree.”
– Marion Burros, New York Times

Perfect for Everyday Cooking
Don’t wait for a special occasion—spice up your everyday meals with fresh, grass-fed lamb from Lava Lake Lamb. From juicy lamb burgers to a traditional leg of lamb roast, Lava Lake Lamb offers delicious flavor and variety to your menus and is sure to impress everyone around the table.

Lava Lake Ranch
Headquartered southeast of Sun Valley in the Pioneer Mountains, our ranch is continuing the best family ranching traditions of past generations while incorporating conservation science and practices. Our lambs are humanely raised with care by experienced shepherds.

Photo and recipe: NoRecipes.com

No antibiotics and no added hormones

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