When brainstorming about a good recipe to share with you this week, Jo suggested lamb! As the resident vegetarian, I looked at her as if she had six heads and then took a deep breath along with the challenge.
Suffice it to say, I am a lamb chop neophyte. I’ve never cooked lamb chops. I’ve never shopped for them either. Thank goodness for the Whole Foods butcher who gave me a thorough education on the many different cuts of lamb available (I gave him my six heads look again), and to lamb in general, which is notoriously simple to cook (right up my alley!).
Lamb is a great source of protein, iron and zinc. It also delivers a healthy dose of vitamin B12, selenium, and niacin. To get the most nutrients out of your lamb, go beyond organic by asking for 100% grass-fed. That will help ensure that you’re getting all the healthy omegas.
If you purchase a rack of lamb and cut it in between the bones, you get lamb chops (who knew?), which are apparently the most tender and least fatty of all the cuts. They’re also best medium to medium-rare, so be careful not to overcook them.
Thank you to my hubbie and 5-year-old, the meat lovers in my household, for the help with this week’s recipe. It was a new one for us and turned out to be the easiest meat dish I’ve ever been so glad to make. I hope you enjoy it too!
Be sure to leave me a comment below. Do you love lamb? How else do you prepare it? Lamb stew may be next up on my list of challenges.
With love and mad chops,
Rosemary Garlic Lamb Chop
Yields: 4 lamb chops
Ingredients:
- 4 rib loin lamb chops
- 1 large clove of garlic
- 1 TB. fresh rosemary, chopped
- Sea salt
- Freshly ground black pepper
Directions:
Preheat the broiler on high and move rack 3 to 4 inches from heat source. Place a cast-iron or other ovenproof skillet on the rack about 10 minutes before your ready to cook the meat.
Cut the clove of garlic in half and rub it over both sides of the lamb chops. Sprinkle both sides with rosemary, sea salt and black pepper.
Broil the lamb chops for 2 minutes per side or until nicely browned on both sides. Serve with roasted carrots, steamed asparagus and a large garden fresh salad.
