linda@morganvalleylamb.com 
Office: 435-864-4997
Cell: 435-864-7298 
Jamie & Linda Gillmor
P.O. Box 517 
Delta, UT 84624

Spring Lamb

Note: This recipe is one that my grandmother used to make early spring to take advantage of the tender meat of a fall born lamb. I always looked forward to it as her making it always seemed to coincide with the arrival of March and Spring. You can use any cut of lamb but the cuts I remember most are either the rack or the Clod, from the shoulder.

For 6 people

Ingredients:

        3-4 full Morgan Valley Lamb Racks, frenched or 6 6-8 oz clods cut from Morgan Valley Lamb Shoulder Roast
        dijon mustard
        herbes de provence (we always made our own) Dried Lavender blossoms, savory, marjoram, thyme, 
                rosemary, basil and toasted fennel seeds (approximately equal portions by weight)

Baste the lamb liberally in dijon and coat with the herbs de provence. The racks roast very nicely in a 400 degree oven for 10-20 minutes depending on the doneness that you want. I usually cook mine for 12-14 minutes for a nice medium rare. Every one's oven cooks differently though so you will still want to temp it with a meat thermometer for your exact preference.

Spring Lamb goes great with roasted baby red potatoes. I take the potatoes, put in cold water and turn on the heat. As soon as the water begins to boil, take the potatoes off and strain. Immediately cover in cold water. drain and toss with a high heat salad oil or peanut oil, fine chopped garlic and more herbes de provence or just the herbs that you prefer. I think rosemary is a perfect connection.

This may look like too simple of a recipe but roasted it is amazing!

Thanks,

Chef Michael Fillmore
Salt Lake City, Utah

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