Lamb, Lamb-y, Lamb with Herb Handfuls
Lamb is a great protein, that is often passed over. Because of the stronger flavor, a little goes a long way making a four ounce portion satisfying and in this case…….delicious.
TO MAKE:
Purchase baby lamp chops, or lamb shoulder blades. Even a loin would work.
Sprinkle with salt & pepper - a bit more salt than you’re comfortable with is perfect.
Make a marinade with various chopped hers and olive oil. Use whatever you have – rosemary, thyme, oregano, etc. Marjoram is super tasty. Add a clove or two of chopped garlic clove and voila.
Chop up your herbs and add enough olive oil to act as a marinade. It should be 50-50% when you’re through.
Over a grill, or under a broiler, place the lamb and cook for about 10-15 minutes on each side. They will release a lot of smoke from the fat, so be careful and make sure to turn on your fan if using your broiler.
Let the lamb rest at least 5 minutes after removing from the heat.
Serve with a sprinkling of chopped mint.
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SOMA (greek for body) is a personal training company in Seattle, founded by Dillon Kreider, ASCM certified, providing fitness services for individuals of all ages and experience.

