Pan-seared Lamb Chops with Mint, Garlic and Grape Tomatoes (a recipe in progress)
I stuck my hungry face in the fridge this evening and spotted 3 lamb loin chops that had been marinating in olive oil, rosemary and garlic for a couple of days.
I threw the chops into a super hot skillet with some of the oil & a tiny bit of butter and seared them to a perfect rare+ doneness, then tossed in some halved grape tomatoes, slivered garlic and lots of fresh mint, sea salt and freshly-ground pepper.
I hadn’t planned on posting anything tonight, but this primal, ad-hoc dish was so good that I wanted to document it for future development :-)
Pan-seared Lamb Chops with Mint, Garlic and Grape Tomatoes
Jen said,
September 24, 2009 at 1:10 am
My husband loves lamb, and I have been wanting to try cooking it for him (never have). This looks simple enough, and really good too! Thanks for the inspiration. I think I’ll order some pastured lamb from my organic delivery service next week. I’m spoiled… they deliver to my door. :)
Ren said,
September 24, 2009 at 7:54 am
Thanks!
We have 3 farmers’ markets, a co-op and 2 organic home delivery services. Talk about spoiled!
ewewin said,
November 28, 2009 at 7:26 pm
That is the perfect way to cook lamb chops. Too many people over season them and over cook them. Thanks for the great pictures- it looks yummy.
We raise grassfed, pasture raised lamb- glad to read about people who enjoy eating lamb. http://www.ewewin.blogspot.com
Cadie
Ren said,
November 28, 2009 at 11:39 pm
I’m grateful for my local farmers, and am very happy to hear that you’re raising your animals on pasture. Thanks very much Cadie!