The honey-soy glaze gives these lamb chops a subtle sweet flavor. You can use any of today’s soy sauces – regular, light or salt-reduced – in this recipe. Teriyaki sauce can be used in place of soy sauce.

Ingredients
8 Ontario Fresh Premium Lamb loin chops (1-1/2 lb total)
1/4 cup  (50ml) Ketchup
2 tbsp (25ml) Liquid honey
1 tbsp (15ml) Soy sauce
1 tsp (5ml) minced gingerroot
1 clove garlic, minced 

Preparation
In a large bowl, combine ketchup, honey, soy sauce, gingerroot and garlic. Add lamb chops and turn to coat.

Remove chops from sauce reserving any remaining sauce. Bar-b-que chops for about 4 minutes per side, until well browned and pink inside, brushing with reserved sauce.
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Cauliflower, lamb chops and a hint of curry - an unusual but wonderfully fragrant and colourful main course for entertaining. Be sure to purchase lean Ontario lamb chops and trim any visible fat.

Preparation time 15 minutes
Cooking time 60 minutes
Serves 4-6

Ingredients:
8 lean Ontario loin lamb chops (about 1 3/4 lbs/875 g)
1 tbsp (15 ml) all-purpose flour
2 tbsp (25 ml) vegetable oil
4 tsp (20 ml) curry powder
1 tbsp (15 ml) minced gingerroot (or 1 tsp/5 ml dried ginger)
2 cloves garlic, minced
1 can (28 oz/796 ml) tomatoes, un-drained, chopped
3 cups cauliflower florets
1 each sweet green and red peppers, cubed
chopped parsley

Preparation:
1. Trim chops and pat dry. Toss with flour.
2. In large skillet, heat 1 tbsp (15 ml) oil over medium-heat. Cook one half of chops for 2 minutes per side or until brown. Transfer chops to plate. Repeat with remaining chops. Discard excess fat from skillet. Wipe out skillet with paper towel.
3. In skillet, heat remaining oil over medium heat; cook curry powder, ginger and garlic, stirring constantly for 1 minute or until fragrant. Add tomatoes and return chops to skillet; simmer, covered over medium-low heat for 45 minutes. Add cauliflower and sweet pepper; cook, covered for 10 to 15 minutes or until lamb is tender and vegetables tender-crisp. Season with salt and pepper to taste. Sprinkle parsley on top. Serve over egg noodles.
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Lamb chops have never tasted more spring like than they do in this fast and fresh entrée.  

Preparation Time 10 minutes
Chilling Time 1 Hour
Cooking Time 10 Minutes
Serves 4

Ingredients:
8 loin lamb chops

Cucumber Mint Sauce:
2-3 Cup (150 ml) Plain Yogurt
1 cup (250 ml) shredded cucumber, squeezed dry and chopped
1 small glove garlic, minced
2 tsp (10 ml) concentrated mint sauce
salt & pepper

Preparation:
In a medium bowl, combine yogurt, cucumber garlic and mint sauce. Season to taste with salt and pepper. Cover and chill at least 1 hour to bled flavors. Spread thin coating of the concentrated mint sauce on both sides of lamb chops; let stand 15 minutes. Grill or broil lamb to desired doneness. Serve with Cucumber Mint Sauce.
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Serves 4

Ingredients:
3 1/2 lbs lamb shoulder, cut into 1-inch pieces
3/4 tsp salt
1/2 tsp pepper
1/2 tsp cinnamon
1/4 tsp allspice
2 tbsp olive oil
2 cups onions, chopped
3 cloves garlic, chopped
1 1/2 tbsp fresh ginger, minced
1 1/3 cups water
2 large blood oranges
1/4 cup fresh parsley, chopped
1 tbsp honey

Preparation:
Mix salt, pepper, cinnamon, and allspice in a medium bowl. Add lamb and toss to coat. Heat oil in a large pot over medium heat. Add lamb to pot and sauté until brown on all sides. Add onion, garlic, and ginger to pot and sauté 5 minutes. Add water and bring to a boil. Reduce heat. Cover and simmer until lamb is tender. Add blood oranges and honey. Season with salt and pepper. Garnish with parsley.
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Ontario Fresh Premium Lamb Burgers

Ingredients:
1 1/2 lb ground lamb
1 tsp ground coriander
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1 egg

Preparation:
Mix everything together and form into patties. Barbeque 3-5 minutes per side.
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All-Purpose Lamb Rub 

Ingredients:
2 tbsp olive oil
8 cloves garlic, minced or slivered
1 tangerine or orange, juice and zest
2 tbsp minced fresh mint
1 tbsp minced fresh rosemary
1 tbsp minced fresh thyme
1 tbsp Dijon mustard
freshly cracked pepper to taste

Preparation:
Combine all the ingredients. Rub onto lamb leg, rack or chops before grilling or roasting.
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