“Nothing sparks our culinary creativity quite like herbs,” says Ann Wilder,
herb and spice expert for Meat New Zealand. And, New Zealand Lamb just
naturally takes to the fresh flavor of homemade rubs made of zesty herbs and
spices. They’re the perfect ingredient in quick and easy recipes for New
Zealand Lamb on the grill.
For a free guide with tips on cuts, grilling, herb rubs and suggested side
dishes that will give you great ideas on how to prepare New Zealand lamb and
create your own herb pantry, send an e-mail message with your name and
address to lamb@meatnz.com (or call toll-free 1-877-ITS-LAMB).
New Zealand’s lush, pristine pastures are home to the world’s most ideal
grazing conditions, producing a nutrient-rich lamb that is low in fat,
calories and sodium and high in protein, zinc and iron. It’s delicious when
prepared with just about any herb or spice.
“You can make your own herb rubs for lamb at home,” says Wilder. “I
suggest starting with the basic ingredients people have been using for
thousands of years as a basis for developing your own special blend. A
well-stocked herb rub pantry should include: basil, cilantro, coriander,
cumin, fennel, garlic (minced), ginger, lavender, mint, paprika, black
pepper (preferably Tellicherry), rosemary, shallots (freeze dried), kosher
salt, tarragon and thyme. From this collection, infinite varieties of
savory rubs can be made that will add a full-flavored crust to your favorite
grilled New Zealand Lamb recipe,” Wilder advises. Here’s a recipe for a
classic mixture of herbs used in the south of France for many different
dishes, but its affinity for lamb is legendary.
LAMB CHOPS with HERBS de PROVENCE
8 New Zealand Lamb Chops — 3/4 to 1-1/4 inch thick, trimmed
1/4 cup Olive oil, extra virgin
3 tablespoons Herbs de Provence*
Salt and Pepper to taste
*Herbs de Provence:
2 tablespoons Basil
2 tablespoons Thyme
1 tablespoon Rosemary
1 teaspoon Tarragon
1 teaspoon Lavender
1 teaspoon Fennel
Nick the edges of the chops in several places to prevent them from
curling when grilled. Brush olive oil on both sides and sprinkle with salt,
pepper and 2 tablespoons of Herbs mixture. Rub seasonings into chops.
Grill over high heat 3-4 minutes per side for medium-rare; the chops should
register 135F at the thickest part. Transfer to a platter and set aside for
a few minutes before serving. Sprinkle with remaining herbs. Serves 2-3.
CONTACT: Gwyn Walcoff for Meat New Zealand, 410-451-5566,
