February 19th marks the worldwide celebration of the Chinese New Year and the beginning of the year of the sheep, the eighth animal in the 12 year cycle of the Chinese Zodiac. We’re always looking for a reason to celebrate (can you blame us?) and in keeping with the Chinese Tradition of ringing in the Lunar New Year feasting with friends and family, we’re preparing for a year filled with the flavors of American Lamb.
We’re all about tradition and since traditional Chinese medicine is all about balancing your inner yin and yang and with winter being a “yin season,” we’re taking the official stance that eating lamb is one of the best ways to boost your inner warmth.
Think of the Year of the Sheep as a reason to eat more lamb, we certainly do, and you never know; maybe you’ll be destined for good fortune in the coming year. It’s worth a try, isn’t it? Since sheep are said to bring forth good luck this year, our friends at Shepherd’s Pride Lamb are giving away a years supply of American Lamb to one lucky winner, Click Here to enter the Year of the Sheep Giveaway. After you’ve entered, we suggest starting off the New Year with a meal that’s a proven winner, like this courtesy of Shepherd’s Pride:
Pan-Seared Lamb Chops with Rosemary and Garlic
- 16 Shepherd’s Pride Lamb Rib Chops
- 2 tablespoons minced garlic
- 1 1/2 tablespoons chopped fresh rosemary or 2 teaspoons dried
- 1 teaspoon dried crushed red pepper
- 3 tablespoons olive oil
- Fresh rosemary sprigs (optional)
- Combine garlic, rosemary and crushed red pepper in small bowl. Rub mixture over each side of each chop. Sprinkle chops with salt; place on plate. Cover and refrigerate at least 30 minutes and up to 4 hours.
- Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat. Add 8 chops to skillet; cook to desired doneness, about 3 minutes per side for medium-rare (remove from heat when thermometer registers 135°F, or to desired doneness). Transfer to platter; cover with foil. Repeat with remaining oil and chops. Garnish platter with rosemary sprigs, if desired.
Recipe and Image Provided by Hattie Kotz