Grilled Lamb Chops with Chimichurri from The Local Butcher Shop


The Local Butcher Shop sources its lambs from two nearby farms.

At Emigh Lamb, located in Rio Vista, Solano County, Martin and Jeanine Emigh run Rambouillet cross ewes with Suffolk/Hampshire rams. After being weaned, the lambs graze free on natural pastures of alfalfa, clover, filaree, and rye grass with no added pesticides or fertilizer.

At Magruder Ranch in Potter Valley, Mendocino County, the Magruder family’s lambs are born out on pasture, where they are rotated to encourage a shift toward perennial California native species. Once weaned, the lambs fatten on a 100{94d79dd6af1e87a94e700e4c297236468333f22e27ed5757b44711974a9a4b91} pasture diet of white and red clover, rye grass, fescue, sour dock, plantain, harding grass, and orchard grass, with the occasional thistle thrown in.

Pastured lamb has so much flavor that it needs little seasoning beyond salt. To prepare the recipe below, ask for chops cut to a one-inch thickness.

lamb-4Grilled Lamb Chops 

8 lamb loin chops, 1-inch thick
Extra virgin olive oil

About 1 hour before grilling, salt the lamb chops on both sides and allow to come up to room temperature. Just before grilling, rub both sides of the chops with olive oil. Grill over high heat, about 4 minutes per side. Stand the chops upright on the bone (like an upside-down T) and cook for another 4 minutes so the heat can travel up through the bone to cook off any remaining rawness. Allow the chops to rest for 10 minutes as you make the chimichurri. Serve the chops with the chimichurri and your favorite seasonal salad.

1 cup Italian parsley
1 cup cilantro
1 cup oregano
2 garlic cloves
1 shallot
½ cup extra virgin olive oil
2 tablespoons red wine vinegar

Finely chop and combine parsley, cilantro, oregano, garlic, and shallot. Stir in olive oil and vinegar. Add salt and pepper to taste.

Lamb chops at The Local Butcher and a bowl of chimichurri sauce. (Photos courtesy of The Local Butcher Shop.)