Summit Creek Natural lamb—your trusted source for 100% American lamb.
Consumers and chefs prefer the mild, delicate flavor and tender texture of Summit Creek Natural lamb. With its broad range of cuts, lamb has become the center-of-the-plate favorite at fine dining establishments.
Deluxe Hind Shank
The deluxe hind shank offers excellent value and plate coverage and is tender and delicious. Served “volcano style”, it is a signature dish.
Lamb Loin Chops
Loin chops are great on the grill! They offer an upscale appearance at a very affordable price. A perfect addition to any steak house or bistro menu.
Lamb Sirloin Steaks
Recently introduced to the restaurant business, they have become very popular. A unique, succulent, and delicious item that will set your menu apart from the usual.
Lamb Shoulder Steaks
Available as blade chops or arm chops, these are value cuts affordable to everyone.
Rack of Lamb
The epitome of fine dining! All upscale restaurants will satisfy their clientele with this dish. Great on the grill, as individual chops or whole rack. It’s delicious roasted, too.
Boneless Leg of Lamb
Rotisserie or oven roast. Great for special occasions, brunches, or casual use as a specialty sandwich.
Denver Ribs
Blanch in hot water for 10 minutes, then grill topped with your favorite sauce. Perfect for casual meal occasions as a signature dish.
Top Round
Roast or grill whole or as cutlets. Tender and juicy. Takes marinades and sauces very well.
Lamb Stew
Perfect as a seasonal specialty or a signature dish. Summit Creek lamb stew is super lean and delicious.
Ground Lamb
Use for ethnic specialty dishes and as a unique signature burger.
Mustard and Herb Crusted Rack of Lamb
Active time: 25min
Start to finish: 1 1/2 hr
Makes: 8 Servings
Ingredients
- 1 1/2 cups fine fresh bread crumbs
- 3 tablespoons finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh mint
- 1 1/2 teaspoons minced fresh rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 1/2 tablespoons olive oil
- 3 frenched racks of lamb (8 ribs and 1 1/2 lb each rack), trimmed of all but a thin layer of fat, then brought to room temperature
- 2 tablespoons Dijon mustard
Special equipment: an instant-read thermometer
Preparation
Stir together bread crumbs, parsley, mint, rosemary, salt, and pepper in a bowl, then drizzle with 2 1/2 tablespoons oil and toss until combined well.
Put oven rack in middle position and preheat to 400°F.
Season lamb with salt and pepper. Heat remaining tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking, then brown lamb 1 rack at a time, turning once, about 4 minutes per rack. Transfer to a 13- by 9- by 2-inch roasting pan, arranging fatty sides up.
Spread fatty sides of each rack with 2 teaspoons mustard. Divide bread crumb mixture into 3 portions and pat each portion over mustard coating on each rack, gently pressing to adhere.
Roast lamb until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 130°F (for medium-rare), 20 to 25 minutes, and transfer to a cutting board. Let stand 10 minutes, then cut into chops.