Collegian Cooks: The legendary lamb

Lawrence Lam and Skyler Leonard

Oh spring, what a lovely month. It is hot one day and cold the next. Should you fire up the grill or curl up around a warm crock pot? Who knows? There aren’t many foods that fit the fickle nature of spring weather, and yet here in Ram country, there is a solution: Lamb.

No other meats meet the criteria for spring more then a nice lamb chop seared and cooked to perfection. With an added side dish of stuffing, nothing can be a more light, yet savory meal to tide you over until summer grilling.


Here’s how to make your spring eating legendary with a nice chop:

Seared Lamb Chops

What you need:

  • 4 lamb chops
  • A handful of rosemary
  • Salt and pepper
  • 1/3 a cup of olive oil

Step one: Cover lamb chops in marinade of olive oil, salt, pepper and rosemary. Let this sit, as the chops reach room temperature for about 15 minutes.

Step two: Heat an oven-safe pan on the stove top over medium-high heat.  Place your chops on and let them brown on both sides.

Step three: Once browned, place the entire pan in a 350 degree oven for about 15 minutes or until desired temperature is met.

Rice stuffing stuff

What you will need:

  • 2 cups of rice
  • 1/3 cup of butter
  • 1/2 cup of diced almonds
  • A cup of halved grapes
  • 3 cloves of garlic, minced
  • 6 stalks of diced celery
  • Half of a diced onion
  • 1/8 of a cup of apple cider vinegar mixed with an 1/8 cup of water
  • 1/4 cup of beef stock
  • Brown sugar to taste

Step one: Cook rice and follow general cooking instructions that come with rice.


Step two: In a skillet add butter, garlic and onions. Let this reduce until the onions look transparent.

Step three: Add in celery and beef stock and let this simmer for a few minutes.

Step four: Turn off the heat and add in almonds, grapes and rice. Mix this then add vinegar and brown sugar.

Collegian Chefs Lawrence Lam and Skyler Leonard can be reached at