I never really liked lamb when I was younger.
Of course, it fell into the category of “weird meat” along with just about any type of seafood, which my mother disliked intensely, so we never ate it. On the few occasions where I was served lamb, I thought it had a strong, gamey, weird taste and decided that, along with asparagus, I just didn’t like it.
These days, I love asparagus and I love lamb. We still never ate much of it until we began buying our meat through our friends at Whitefeather Meats. They sell wonderful pastured lamb, raised by daughter Stacy and her husband, so we began buying it whenever we saw it. Today, some of those lamb recipes are among the most delicious posted on this blog.
This year, we decided to purchase an entire lamb – just to keep our beef, pork, poultry, and venison company in the freezer. (Well, it’s keeping the beef, pork, and venison company; we ran out of room and had to buy a second, smaller freezer just for the poultry.) And because we have all that delicious lamb stashed away, you’ll be seeing quite a few more lamb recipes from me in the coming months.
This is the first from Lambchop. (I know – it’s lame, but Sir Lambs-A-Lot wasn’t suggested to us until later.)
Lamb chops are best simply prepared, and this recipe is about as simple as they come. It is also delicious – tender, juicy and flavorful. I prepared this on a stovetop cast iron grill pan for myself and The Young One (who inhaled his chops and began eying mine) since Beloved is out of town. But if you’re inclined to fire up the grill, do so – I think it would give them a very pleasant smokiness that would complement the bold flavors of the dish quite well.
Note: I used loin chops for this, but rib chops would work equally well. The leftovers reheated nicely, too.
- 6 lamb loin chops, about 1" thick
- 2 tablespoons fresh rosemary, finely chopped
- 2 large garlic cloves, mashed
- 1 teaspoon kosher sea salt
- 1 teaspoon freshly ground black pepper
- pinch red pepper flakes
- 2 tablespoons olive oil
- Combine the rosemary, garlic, salt, pepper, red pepper flakes and olive oil in a small bowl. Rub the mixture over the surface of the lamb chops and allow them to rest at room temperature for 15 to 30 minutes.
- Prepare your grill according to manufacturers instructions or heat a grill pan over high heat until almost smoking, add the chops and sear for about 3 minutes. Flip the chops over and cook for another 4 minutes for medium-rare and 4 1/2 minutes for medium.
- Allow the chops to rest for 5 to 10 minutes before serving.
- Nutrition (per serving): 405 calories, 22.4g total fat, 144.5mg cholesterol, 739.8mg sodium, 626.8mg potassium, 1.3g carbohydrates, <1g fiber, <1g sugar, 47.2g protein