When you pull out this month’s Relish Magazine from your paper, you’ll see some delicious looking Lava Lake lamb chops on your page. The article describes Cheryl’s cowboy boots, our conservation efforts and the grassfed animals we raise.

In the piece, Cheryl says “It’s very important to know where and how your food is raised. I see how the choice to eat all-natural and organic foods, like our lamb, will serve my kids’ health in their future.”

The article also features two recipes, one for Grilled Lamb Chops with Kiwi Mango Relish (see below), and one for Pomegranate Roasted Leg of Lamb. Read the full piece online here, or check out your local newspaper. In honor of the article, we’re running a          special – 20% off organic loin chops, so stock up for the holidays now!

Grilled Lamb Chops with Kiwi Mango Relish

  • 2 cups diced mango
  • 1/2 cup diced kiwi
  • 1/4 cup chopped red onion
  • 1 jalapeño pepper, seeded and diced
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon grated lime rind
  • 1 teaspoon brown sugar or honey
  • 3 tablespoons finely chopped fresh mint
  • 12 rib or loin lamb chops, each 1 1/2 to 2 inches thick
  • 1 teaspoon salt
  • Coarsely ground black pepper

1. To prepare relish, combine all ingredients. Stir gently. Cover and refrigerate up to 3 hours. Let relish come to room temperature before serving. Makes 2½ cups.

2. To prepare chops, prepare grill. Sprinkle chops with salt and pepper. Cook chops over medium-hot fire 6 to 8 minutes per side or to desired degree of doneness. Season with more pepper just before serving. Serve with relish. Serves 6.