There has been some discussion on the cooking newsgroup about American lamb versus New Zeland and Australian lamb. It was the general consensus that the American lamb was milder tasting due to the diet it is fed.
When I saw some American lamb in the grocery store I thought I'd give it a try.
I assembled the goodies I'd need.
Let's get chopping.
I did my usual lamb marinade of olive oil, garlic and rosemary.
While the lamb was marinating I roasted some veggies, potatoes, carrots, broccoli and onion. They were sprinkled with olive oil, salt and pepper.
When the veggies were done the chops went in under the broiler until med rare.
The lamb was pretty darned good. It is milder than the Australian and New Zeland lamb but I don't think that makes it better, just different.
I'm looking forward to making some American braised shanks, one of my favorites, to see how they compare.