Entree: United States – Montana, Rocky Mountain United States – Montana Lamb Chops

Serving Size: 4

Approximate Time

Prep 30 min

Cook 35 min

Total 1 hr 5 min

Ingredients

- 8 lamb rib chops, approx. 3.5 oz (100 g) each
- 2 tbsp (30 ml) olive oil
- 2 tsp (10 g) kosher salt, divided
- 1 tsp (5 g) freshly ground black pepper, divided
- 1 tbsp (15 ml) chopped fresh thyme (approx. 3 g)
- 1 tbsp (15 ml) chopped fresh rosemary (approx. 5 g)
- 1 tbsp (15 ml) chopped fresh sage (approx. 5 g)
- 3 tbsp (45 g) unsalted butter, divided
- 1.5 lb (680 g) Yukon Gold potatoes, halved or quartered
- 2 tbsp (30 ml) olive oil (for potatoes)
- 1 tsp (5 g) chopped fresh rosemary (for potatoes)
- 1 lb (450 g) kale (lacinato or curly), stems removed and chopped
- 1 tbsp (15 ml) olive oil (for kale)
- 2 cloves garlic, minced (approx. 6 g)
- 1 cup (240 ml) huckleberries (fresh or frozen), about 150 g
- 2 tbsp (30 ml) balsamic vinegar
- 2 tbsp (30 ml) honey (approx. 42 g)
- 1/4 cup (60 ml) beef stock or water
- Optional: chopped fresh parsley or extra thyme for garnish
- Optional: lemon wedges, for serving

Instructions

Short Description:
Pan-seared and grilled Montana lamb rib chops seasoned with local herbs, served with roasted Yukon Gold potatoes, sautéed kale, and a huckleberry-balsamic glaze for a complete Rocky Mountain main course.

Regional Notes:
This Montana variation highlights locally raised lamb and a herb-forward rub using sage, thyme, and rosemary common to the region. A huckleberry-balsamic glaze nods to Montana's wild huckleberries while the roasted potatoes and sautéed kale provide a hearty mountain-style accompaniment.

1. Preheat the oven to 425°F (220°C). Toss the halved/quartered Yukon Gold potatoes with 2 tbsp (30 ml) olive oil, 1 tsp (5 g) chopped rosemary, 1 tsp (5 g) kosher salt and 1/2 tsp (2.5 g) freshly ground black pepper. Spread in a single layer on a sheet pan and roast 25–35 minutes, turning once, until golden and tender.
2. While potatoes roast, make the huckleberry-balsamic glaze: in a small saucepan combine 1 cup (240 ml) huckleberries, 2 tbsp (30 ml) balsamic vinegar, 2 tbsp (30 ml) honey, and 1/4 cup (60 ml) beef stock or water. Bring to a simmer over medium heat and gently crush berries with the back of a spoon. Simmer 8–10 minutes until sauce thickens slightly. Season with 1/8 tsp (0.5 g) salt and a pinch of pepper. Remove from heat and set aside; strain if you prefer a smooth glaze.
3. Pat the lamb chops dry with paper towels. In a small bowl mix 2 tbsp (30 ml) olive oil, 1 tbsp (15 ml) thyme, 1 tbsp (15 ml) rosemary, 1 tbsp (15 ml) sage, 1 tsp (5 g) kosher salt and 1/2 tsp (2.5 g) black pepper. Rub the herb oil all over the chops and let rest at room temperature 15–20 minutes.
4. Heat a large cast-iron skillet or grill pan over high heat until very hot. Add 1 tbsp (15 g) butter and swirl. Sear the lamb chops 2–3 minutes per side for medium-rare (internal temperature about 130–135°F / 54–57°C), or longer to your preferred doneness. If chops are thick, after searing transfer skillet to a 400°F (200°C) oven and roast 4–6 minutes to finish. Remove chops to a warm plate and tent loosely with foil; rest 5 minutes.
5. While lamb rests, sauté the kale: in a medium skillet heat 1 tbsp (15 ml) olive oil over medium-high heat. Add minced garlic and cook 30 seconds until fragrant. Add chopped kale and a pinch of salt, cook 4–6 minutes, stirring, until bright and tender. Stir in 1 tbsp (15 g) butter and a squeeze of lemon if using; adjust seasoning with salt and pepper.
6. Rewarm the huckleberry glaze briefly over low heat if needed. Taste and adjust honey or vinegar to balance sweet and tart.
7. To serve, divide roasted potatoes and sautéed kale among four plates. Place 2 lamb chops per plate and spoon 1–2 tbsp (15–30 ml) huckleberry-balsamic glaze over the chops. Garnish with chopped parsley or extra thyme and lemon wedges on the side.