Lamb I Love You: Chops

Try this Lamb I Love You: Chops Recipe from 'Cooking Solo'
Lamb I Love You: Chops

Tara Donne

There are two reasons why I’m not a vegetarian: bacon and lamb. Lamb chops are the fastest and most deliciously meaty meal I know. You can be bold with seasoning (think curry) or keep it simple. In this recipe, I go classic with garlic and rosemary, placed on the bottom of the pan. By the time the lamb is done, they’re too charred to eat, but the meat retains their flavor. I suggest you serve these chops alongside Curry Sauteed Kale or Curry-Carrot Soup. 

Excerpted from COOKING SOLO, © 2016 by Klancy Miller. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

1
Servings
95
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 lamb chops (about 1⁄2 pound total)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 Teaspoons extra-virgin olive oil
  • 1 Teaspoon finely chopped fresh rosemary
  • 1 garlic clove, minced
  • 2 fresh rosemary sprigs

Directions

Lightly season both sides of each chop with salt and pepper.

Heat the oil in a 10-inch cast-iron skillet over medium-high heat, tilting the pan to coat the bottom. Spread the chopped rosemary, rosemary sprigs, and garlic in the pan and place the lamb chops on top in a single layer.

Cook the lamb, turning once, until the exterior is browned and a bit crisp and the interior is cooked to your liking (about 3 minutes per side for medium-rare, and 4 to 5 minutes for medium-well, my preference). Serve immediately.

Nutritional Facts

Total Fat
10g
14%
Saturated Fat
9g
38%
Carbohydrate, by difference
1g
1%
Vitamin A, RAE
7µg
1%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
16mg
2%
Fiber, total dietary
1g
4%
Folate, total
5µg
1%
Magnesium, Mg
5mg
2%
Phosphorus, P
3mg
0%
Sodium, Na
1mg
0%
Water
3g
0%

Lamb Shopping Tip

Look for meat that is bright red. Red meat turns paler as the hemoglobin within releases oxygen – a sign that the meat has been sitting too long at the butcher's counter.

Lamb Cooking Tip

When browning meat, resist the urge to move the meat – you must allow a flavorful crust to form over high heat. Once it has formed, the meat should slide freely with the shake of a pan.

Lamb Wine Pairing

Most red wines, especially cabernet sauvignon, but also including cabernet franc, mourvèdre, Rhône blends, zinfandel, petite sirah, nebbiolo, nero d'avola, primitivo, barbera, and sangiovese.