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.

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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.

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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 entertainment@collegian.com.