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
23730
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.

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.

Nutritional Facts

Total Fat
2191g
100%
Sugar
0.2g
N/A
Saturated Fat
963g
100%
Cholesterol
4818mg
100%
Protein
923g
100%
Carbs
15g
5%
Vitamin A
21µg
2%
Vitamin B12
133µg
100%
Vitamin B6
7mg
100%
Vitamin C
3mg
5%
Vitamin E
13mg
65%
Vitamin K
37µg
46%
Calcium
1082mg
100%
Fiber
6g
26%
Folate (food)
903µg
N/A
Folate equivalent (total)
903µg
100%
Iron
91mg
100%
Magnesium
1185mg
100%
Monounsaturated
903g
N/A
Niacin (B3)
386mg
100%
Phosphorus
8728mg
100%
Polyunsaturated
172g
N/A
Potassium
12386mg
100%
Riboflavin (B2)
12mg
100%
Sodium
14841mg
100%
Thiamin (B1)
6mg
100%
Zinc
172mg
100%