Lamb chops are one of my absolute FAVORITE cuts of meat. While I can probably come up with a bunch of fancy things to do with them, I typically make them just like this – simply seasoned and properly cooked to a medium-rare level of doneness. When in doubt, this technique will give you nicely cooked meat nearly every time. The amount of both searing and oven-baking time may vary with the thickness of the cut of meat you’re cooking, but the method remains the same. I made this batch today while hanging with The Food Lovers here in Pittsburgh while working on my book. They were gone about 10 seconds after the photos were taken! Enjoy!
Seared Lamb Chops with Rosemary Salt
Yield: Approximately 2 large or 4 small servings.
Coming soon! Click here for estimated nutrition facts.
- 1 Tbsp bacon fat or coconut oil
- 8 lamb rib chops
- 2 tsp Rosemary Salt Blend (see below)
- ground black pepper to taste
Preheat the oven to 400 degrees.
Season the lamb chops with the rosemary salt blend generously on both sides. Add ground black pepper to taste.
Sear each side of the chops for 2 minutes, then place the entire pan into the hot oven for 2 minutes.
Optional: Serve with kalamata olives and macadamia nut pesto.
For the Rosemary Salt Blend:
- 1/2 c ground, dried rosemary
(preferably made from drying fresh rosemary)
- 1/4 c coarse sea salt
Combine all spices in a food processor. Store in a jar or resealable bag for use in recipes.
Yes, you can enjoy this meal while on the 21-Day Sugar Detox.