Currently, my family has a long list of dietary requirements and exclusions – no sugar, yeast, lactose or cinnamon (I know, totally unfair with pumpkin pie season coming up). Spicy food just came off that list, so I took advantage of the change to make this southwestern marinade for lamb chops from Scott Mason of the Ketchum Grill. We made some extra marinade to dish up on top of the chops and served everything with fall roasted root vegetables. This was a quick and easy dinner, and once you make this prairie fire seasoning, you’ll be reaching for it all of the time.

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Extra marinade heating up

Southwestern Marinade for Idaho Lamb (Recipe thanks to Scott Mason, Ketchum Grill)

  • 1 cup white wine
  • 1/4 cup olive oil
  • 1 tbsp prairie fire seasoning (see below)
  • 1/2 cup dijon mustard
  • 1 tsp cumin
  • salt to taste
  • Lava Lake Loin Chops

Mix together all of the ingredients and marinate chops for at least an hour. Grill meat over medium heat. You can also brown in a sauté pan and then oven roast until medium rare.

Prairie Fire Seasoning

  • 1 part chili powder
  • 1 part cayenne
  • 1 part curry powder
  • 1 part thyme
  • 1 part black pepper
  • 1 part anise seed
  • 2 part paprika

Mix all together and use in marinades, stews, or as a rub.

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The result

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