Copperhead Lamb Chops

Corner Post High Country Grass Finished Lamb

Copperhead Lamb Recipe - pasture raised grass finished lamb with spicy paprika

Delicious and versatile lamb loin chops!
Try this fast and easy weeknight recipe.

paprika garlic cumin dry rub for lamb chops

Prepare the dry rub spices for your lamb.

grass fed and finished lamb loin chops

2 packages Corner Post Lamb Loin Chops (or any cut of lamb on our website)
1 tablespoon paprika
1 tablespoon granulated onion
1 tablespoon granulated garlic
1/2 tablespoon cumin
1/2 tablespoon dried savory (or thyme)
1 teaspoon mild spicy dried ancho pepper or 1/2 teas. red pepper flakes

salt and pepper
2 tablespoons cooking oil (we prefer lard)

Simply mix all dried seasonings and stir. Salt and pepper your loin chops, add them to the bowl of seasonings - toss well. Make sure the chops are fully covered with the seasoning blend. Sear the chops in a hot pan over medium heat for 4 minutes and flip for another 3 minutes to achieve medium rare. We always prefer tallow or lard when cooking our meats for maximum flavor. 

These chops are so versatile depending on the season and choice of sides. Here in Colorado we never know what Mother Nature has in store for us! On cold weather days we pair these chops with creamy polenta or fluffy mashed potatoes with savory greens sauteed in the same pan that we cooked our chops in. This fantastic pairing feels warm and hearty. For a lighter taste on a nice warm spring day, season up some plain yogurt with salt, pepper, and garlic. Serve with couscous flavored with lots of fresh herbs, lemon juice, and lemon zest. Plate your couscous and yogurt with your tasty Copperhead Lamb Chops. 

Be sure to print this recipe for your collection and post to social media using the Corner Post Meats tag. Enjoy!

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