Posts Tagged Lamb


A lot of people think they don’t like lamb.  I don’t either the way some people prepare it!We fixed our “Fred’s Rub” grilled pork chops at a dinner party a couple of months ago and they were a big hit!     At the party , one of our friends walked up to me with lamb chop bone in hand and asked, “what is this?”  I told her it was grilled Fred’s Rub lamb.  She assured me is couldn’t be lamb because she didn’t like lamb and “this is fantastic!”  That’s where we came up with the slogan . . . if you haven’t tried Fred’s Rub Lamb . . . you haven’t really tried lamb!

As for the Fred’s Rub . . . my father-in-law was one of the pioneer grillers back in the 50’s and 60’s.  He came up with a spice mix of garlic powder, seasoned salt and pepper.  To my surprise, it is really quite good on everything from steaks to chops, chicken, veggies and even fish.  You just have to vary the amount you use given the heaviness of the food you are preparing.  In his honor, my husband Pat has put Fred’s Rub together in shaker bottles and labeled it as “Fred’s Rub”.  If you would like to try it, just contact me and for $5.00 plus shipping you too can be a Fred’s Rub addict.

Let’s get grilling!

                                                                                                                                                                                                                                                                          “FRED’S RUB” GRILLED LAMB CHOPS



Nice Sized Lamb Chops – about 2” across
“Fred’s Rub”


Rinse lamb chops with water and dab the excess water off with a paper towel.
Place the lamb Chops on your favorite cookie sheet or pan
Sprinkle a fairly liberal amount of “Fred’s Rub” over the chops, taking care to completely cover them only on one side.
Place the chops over a medium hot grill (around 300 – 350 degrees) with the “Fred’s Rub” side down.
Allow to sear for 3 – 5 minutes and turn.
Grill on second side until the internal temperature of the chop reaches 140 on an instant read meat thermometer.  This will be medium rare and will produce the best flavor.  Overcooked lamb is the reason so many people “don’t like lamb”!
Remove the lamb chops, wrap in foil and allow to rest for at least 10 minutes before serving!

That’s it!  Aren’t those simple?!  You amy want to try these at your next tailgating party!

Thank you for reading and enjoy!


For more information about our next cooking classes or to order your Fred’s Rub, Just Go To Our Web Site.


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I know it seems funny but at our last “grilling” class one of our main menu items was stuffed grape leaves . . . NON-Grilled!  Several years ago, my cousin married a man whose family tradition it is to make stuffed grape leaves.  Just a bit of education here; though there are little differences, Stuffed Grape Leaves is how the Persian culture refers to these  and Dolmas is what the Greek culture calls them.  Anyway, through the years I have spent many an hour with family members gathered around a kitchen table rolling grape leaves and just catching up.  It is really a a wonderful way to spend an afternoon.  Then . . . you get to enjoy eating them!!

In our class we made our stuffed grape leaves with ground beef.  Depending where you live and your availability to ground lamb I would suggest that you try that also.  My favorite is a 50/50 mixture of ground beef and ground lamb.

Let’s get rolling!



PREP:    45 Minutes

COOK TIME: 2 Hours

SERVES – 6 to 8


  • 1 pound ground beef or ground lamb
  • 3/4 cup uncooked white rice
  • 1 teaspoon garlic powder
  • 2 teaspoons allspice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground cinnamon
  • 1 jar grape leaves, or about 50 fresh grape leaves
  • 1/4 cup olive oil
  • 1 pound pork or lamb chops
  • 1 tomato, sliced
  • 1/2 cup lemon juice
  • 40 garlic cloves
  • Greek Yogurt


In a large mixing bowl, mix together the ground beef, rice, garlic powder, allspice, salt, pepper, and cinnamon, and set aside.

Rinse grape leaves several times. If the leaves are small, leave them intact, but cut out the large center vein. If the leaves are large, cut them in half vertically, cutting out the large vein in the process. Place a small amount of the ground meat mixture at the end of each leaf. Roll up egg-roll style.

Pour the oil into the bottom of a large Dutch oven. Lay the chops over the oil. Lay the tomato slices over the chops.

Place the stuffed grape leaves seam-side down on top of the chops. Pack the leaves tightly and begin a second layer when necessary. Place whole garlic cloves randomly between the rolled leaves; plenty of garlic on each layer.

When you are done stacking, pour the lemon juice over the leaves, and add water to the pot to about 2-inches above the rolled leaves. To prevent the leaves from unrolling during cooking, place a plate on top of the stack of leaves and place a heavy object on top of the plate.

Simmer the leaves over low heat for about 2 hours.

Alternate Cooking Method:

Follow the directions above but in a pressure cooker.  After all of the rolled grape leaves are placed into the pressure cooker with all the other ingredients, fit the lid into place tightly and place over high heat.  Heat until steam begins to escape from the steam vent and lower heat to simmer.  Simmer for 20 – 25  minutes making sure that steam continues to escape from the vent during the simmer time.
Grapes leaves are wonderful to eat just by themselves.  But if you want to add some variety, serve your grape leaves with Greek yogurt.

Now for the best part; Serve and Enjoy!

As always, thank you for following and reading!


For more information about upcoming cooking classes at The Lark Inn or for a great place to escape the rigors of the city and just chill out Visit our Website.

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