Vegan Daughter Paleo Son

Easy Pan Seared Petite Lamb Chops

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Easy Pan Seared Petite Lamb Chops

If you like tender juicy savory lamb chops, eat them in the spring. They are almost tender with no effort. Especially if you choose good quality lamb – those that were allowed to feel grass under their feet and enjoy a natural healthy life.

All you need is a good heavy saute pan or cast iron skillet, a little salt and pepper, a few minutes, and you are good to go! Even better if you blend up a quick sweet minty pea puree. The sweetness of a fresh puree compliments the savoriness of lamb, making it, as my son says, “even better!”.

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Here’s how…

Sprinkle lamb chops with salt and pepper and allow them to rest for 30 minutes. We like pink Himalayan sea salt.

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Heat an oiled skillet to medium-high temperature. When the pan is hot, place lamb chops on it. If you here the sizzle, then good things are happening. (maillard reaction – flavor!)

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When the first side is beautifully browned (and sweet), flip the chops over and brown the other side. When both sides are brown, remove from heat and allow chops to rest for a few minutes.

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If you like your chops a little more cooked, place them into a pre-heated oven (350º) until they have reached desired doneness. You can determine doneness by pressing gently on the flesh. See this post for specifics.

The savoriness and slightly gaminess of lamb is DELICIOUS with this sweet creamy pea puree. Also, adding a bit of lemon to the pea puree will cut the luscious fat of the lamb. Yum!

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Easy Pan Seared Petite Lamb Chops

Ingredients:

  • petite lamb chops
  • 1-2 T cooking oil – we like coconut
  • salt and pepper to taste
  • optional: pea puree

Method

Sprinkle lamb chops with salt and pepper and allow them to rest for 30 minutes. We like pink Himalayan sea salt.

Heat an oiled skillet to medium-high temperature. When the pan is hot, place lamb chops on it. If you here the sizzle, then good things are happening. (maillard reaction – flavor!) When the first side is beautifully browned (and sweet), flip the chops over and brown the other side. When both sides are brown, remove from heat and allow chops to rest for a few minutes.

If you like your chops a little more cooked, place them into a pre-heated oven (350º) until they have reached desired doneness. You can determine doneness by pressing gently on the flesh. See this post for specifics.

If you have a meat thermometer, your lamb chops will be rare at 125-130 degrees, medium-rare (most tender) at 130-140, medium at 140-150, medium-well at 150-155, and well-done at 160-212.

The savoriness and slightly gaminess of lamb is DELICIOUS with this sweet creamy pea puree. Also, adding a bit of lemon to the pea puree will cut the luscious fat of the lamb. Yum!

Enjoy

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