Tuesday, October 20, 2009

Pumpkin Seed Encrusted Lamb Loin Chops - Black Hills Local Flavor!

Pumpkin and lamb just seem to go together in the Black Hills! I am sharing this delicous sounding recipe from a e-newsletter I receive from http://www.foodbuzz.com/. We purchase our lamb from The Butcher Shop in Spearfish but have considered buying a whole or half lamb instead since we love it so much. That's on my research to-do list. Local pumpkins can be found now at the Runnings stand in Spearfish for $3 each. You have to ask yourself, why would you buy a pumpkin at Wal-Mart for $4 from who knows where, when you can support your local farmer and buy a local pumpkin for less? Gage's Garden's and the Farmer's Market (next to Crow Peak Brewery) are also carrying pumpkins.

Pumpkin Seed Encrusted Lamb Loin Chops

BTW - here's the secret to pumpkin seeds. In fact, I cook ALL my squash seeds like this. You will too once you try this simple process.

Scoop out all seeds from the pumpkin (or squash) and remove as much of the goo as possible via rinsing. Pat seeds dry. Pre-heat the oven to 450 and put tinfoil on a cookie sheet. Plop the seeds on the cookie sheet and pour enough EVOO to coat so each seed is shiny but not drenched. Spread them out on the foil and pop in the oven. Now watch them! As soon as you hear one 'pop'! take a look and give them a shake. Do that again. We're talking only a few minutes and they will be done. You'll know they are done when they are golden brown. I like to sprinkle a little salt but that's it. You can get creative and add other spices too. Let them cool for a minute and dig in or crush / use in your favorite recipe. They are crisp and delicious!

Can't wait to try these on the lamb!

1 comment:

StreamingGourmet said...

Thanks so much for posting my recipe. Cheers! -Amy