I think lamb is the most overlooked meat in America. It’s surprising because across the world its popularity far exceeds beef. In fact, savory lamb recipes are the staples of our planet’s oldest cooking traditions. If you don’t like lamb, maybe it’s because you feel its fatty (it is) and tastes & gamey (it’s not, if purchased and prepared properly).
Maybe it’s because of sticker shock (valid), or perhaps you prefer eating meat that’s raised closer to home than New Zealand or Colorado.
Hold tight to your purse strings because I’m going give you some information that may rock your previously held notions. Take a stroll to the Ann Arbor Farmers Market on Wednesday or Saturday and check out the Hannewalk Lamb table. The lamb they sell are raised and processed in Michigan (local); the price for two ample sirloin lamb chops was $5.85 (economical), and the flavor was marvelous with a juicy, tender bite. In other words, this is the spot for the perfect lamb chop.
Sirloin lamb chops are less expensive than loin and rib chops, but I’ve found them to be just as tender. Like my favorite steaks, these are on-the-bone and well-marbled. They are available for purchase frozen; I thawed them overnight, refrigerated. They are scrumptious with this marinade but I’ve grilled them with only salt and pepper and they were equally tender. Lamb is fatty so stand vigil by the fire and move the chops from the inevitable flare-ups.
