Lamb Chops
It's Easter and I know many like to celebrate with lamb. Often, leg of lamb or the shank is eaten, however lamb chops are definitely an elevated protein. I know for some it's an acquired taste. However, this lamb chop recipe is so flavorful and works well with the "gaminess" of the meat. Lamb chops come from the rib. The meat is so tender, I'd almost compare the texture to that of a filet mignon. They cook really quickly (like a few minutes on each side) so are great when you want a quick protein or are making a bunch of dishes. Lamb is naturally a grass fed animal so it's of high quality. I served the lamb chops with lemon potatoes and pan roasted mushrooms. It's "just right."
Equipment
- cast iron or heavy bottom skillet
- small bowl
- tongs
Ingredients
- 2 lbs grass fed lamb chops
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme
- 1/4 tsp cayenne pepper
- 1 tsp kosher salt Diamond Crystal https://amzn.to/3ZRuGXG **
- 1/2 tsp fresh cracked black pepper
- organic olive oil
- organic avocado oil
- 1 lemon for serving
Instructions
- Rub a tbs of olive oil all over the lamb chops. In a small bowl, combine all of the seasonings. Season the chops all over.
- In a cast iron or heavy bottom skillet, heat a tbs of avocado oil over medium high heat. Add the rack of lamb fat cap side down. Cook for 3-4 minutes undisturbed. Turn over and heat the other side for 3 minutes.
- Take the racks out of the pans and with a very sharp knife cut between the bones into single chops. The chops will still be raw. Place them back in the pan for another minute on each side until they are medium. Serve with a wedge of lemon.
Notes
** Amazon Affiliate- I may receive compensation.