Contributor: Diane Porter Cooley
Buy a lamb at the 4H Auction at the Santa Cruz County Fair. Have it butchered by Freedom Lockers into desired cuts. Mine are: 2 butterflied legs, shanks, 2 racks of lamb, loin chops packaged 2 to a wrap, all the rest made into stew pieces, some bone in others without, in 1 lb. pkgs. All this fits easily into the top of my standard capacity refrigerator freezer (if I go without half gallons of ice cream for a few weeks). With careful planning, you’ll make it to the next fair.
Remove a package of loin chops from freezer to thaw several hours prior to preparation or defrost in microwave. One half hour prior to broiling, marinate thawed chops in 1/2 cup red wine, rub with crushed garlic, sprinkle with dried rosemary, salt & ground pepper. Broil on grill or in oven at high heat for no more than 20 minutes to keep the inside pink & juicy. Good meat doesn’t need much adornment, but a sprig of fresh rosemary on the plate is always refreshing.
Fresh Rosemary (for garnish)