Lamb loin chops are rich and tender and don’t need much to enhance the natural flavor. However, when you cook for that special someone its always nice to spice things up.

This recipe is basically a dry rub that acts as a marinade and a crust and is spicy without the heat. I have scaled the recipe for two but you can adjust it to accommodate more dinner guests. Use this recipe to impress this Valentine’s Day regardless who you will be spending it with.

Adobo Crusted Lamb Loin Chops

Ingredients

• 1/2 tablespoon fennel seed
• 1/2 tablespoon cumin seed
• 1 teaspoon coriander seed
• 1 teaspoon cracked pepper
• 1 1/2 teaspoon kosher salt
• 1 teaspoon minced garlic
• 1 teaspoon oregano
• 1 teaspoon lemon zest
• 4 Lava Lake Lamb loin chops

Procedure

1) In a skillet, toast fennel seed, cumin seed, coriander seed and cracked pepper until aromatic. Let the mixture cool and then grind coarsely with a spice grinder. ( I used a mortar and pestle)

2) Stir the garlic, salt, oregano and lemon zest into the spice mixture.

3) Rub both sides of the chops with the spice mixture. Cover and let stand for at least an hour.

4) Preheat the oven to 400⁰F. Heat a cast iron skillet over medium-high heat and add roughly 2 tablespoons olive oil. Bring the pan to about smoking point.

5) Place the chops in the pan and sear 4-5 minutes. Sear the other side for 2 minutes. Transfer the pan to the oven to cook chops another 5 minutes. You can cook longer for a more well done chop.

6) Serve with a side of sauteed dark greens or your favorite side dish.

*Adapted from a recipe at www.culinary.net

Spring, Summer and Fall at Lava Lake are all wonderful and unique in their own ways; experiencing new life and mountains carpeted in bright green, afternoon fishing and barbecues after checking on the irrigation and livestock, and watching the landscape morph into an exquisite collage of reds, oranges and yellows.

I wouldn’t give up any of those times. But there is something extra special about winter at the ranch; the stillness of the land is captivating and it feels good to just be quiet. Feeling the horses’ thick winter coats is, perhaps, my favorite thing of all, as well as reuniting with the ranch dogs and having a hot cup of tea with the Bennett family.

My parents and I made a trip to the main ranch over the holiday break and, although there was little snow to speak of, it felt great to be back. The barn additions completed during the fall looked fabulous, as did the new paint job. Other than corralling a few escapee horses everything was in great shape.

Lava Lake owners, Kathleen and Brian Bean, spending time with the horses at the ranch.

Frittatas are simple and easy to prepare anytime of the day. They are a great way to use up small amounts of leftovers and produce. I throw together a frittata with what I find in my fridge because nearly anything can go into it: vegetables, meats, herbs, cheeses, etc. I had 2 lamb chorizo sausages left over from another meal, one yukon gold potato and a bit of kale I needed to use up as well as two hungry roommates, so a frittata was a perfect choice for a late morning meal. Enjoy this recipe as a snack, light lunch, with salad or as a hearty filling for a sandwich!

Fittata with Kale, Potato and Lamb Chorizo Sausage

• 1/2 onion, chopped
• 1 yukon gold potato, peeled, quartered and thinly sliced
• 1 large clove garlic, minced
• 1 cup chopped kale
• 2 lava lake lamb chorizo sausages, sliced
• 7 eggs
• 1/4 grated Pecorino cheese
• salt and pepper

1) In a nonstick ovenproof skillet, heat olive oil over medium heat. Add the onion and saute until translucent.

2) Add the garlic, potato, salt and pepper for seasoning and saute over medium-low heat until the potato is tender.

3) Slice the sausage and add to the potato mixture. Then add the kale and saute until slightly wilted.

4) Preheat the broiler. In a bowl whisk the eggs and Pecorino cheese.

5) Stir the egg mixture into the potato/sausage/kale mixture. Cover and cook until the egg mixture is almost set but still runny on top. Roughly 2 minutes.

6) Transfer the skillet under the broiler for about 4-5 minutes allowing the top of the frittata to set and brown.

7) Loosen the frittata from the skillet with a rubber spatula and cut into wedges to serve.

During the winter there is not much activity at Lava Lake Ranch. However, the new year does bring new life as we are currently in the middle of our lambing season. Here are some adorable photos of our lambs.

Rosemary Lamb Noisettes

photo and recipe by Jen Yu of Use Real Butter