Locally grown in North Dakota: Grilled Lamb Chops

I support buying food first raised in the United States, then in North America but for instance, bananas, coffee and chocolate I always assume are coming from far away places. And probably papayas and mangoes too. 

But the lamb is local, raised by my farmer friends Annie and John of Morning Joy Farm. I bought a lamb from them not because it was the cheapest or that I am a lover of lamb. I wanted to support farmers I know and have fresh meat in the freezer for the winter.

I have only had lamb prepared in restaurants, prior to last week. Making my lamb cooking debut on Thanksgiving was a bit nerve-wracking. I went to a chef for a recipe I had the opportunity to go on a farm tour with him and his wife in California and we have stay connected in social media. I have made several of his recipes before and they never fail. He’s a big deal. I expected his lamb chops to be a big deal too.
Ready to learn from him? You can use the marinade on any type of meat. 

You might not always know your farmer. But knowing where your food comes from and finding ways to support all farmers is important, whether they are banana farmers, pinto bean farmers or lamb farmers. We support farmers at the grocery store. We support farmers by meeting them in a parking lot to pick up bags of frozen lamb like I did with Annie and John a few weeks ago.

No matter how you choose to purchase your food, think of the farmer behind the food. In this instance, it’s Annie, local lamb farmer. 

Do you purchase meat solely from your grocery store, a local butcher chop or also from local farmers?

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