Seared Lamb Chops

Seared Lamb Chops

Ingredients

Lamb is often a safe choice when it comes to grass fed and pastured.

Although some American farms are now finishing shep on grain to fatten them up. Sheep, like cows, are meant to live ona diet of grass. 

Choose to support a local farmer.

Lamb chops in a skillet or on a grill are super easy and quick.

Marinating the chops in garlic, rosemary, thyme, and olive oil infuses a good  flavor, but I love just salt and pepper with a topping of a delicious jarred chutney. Perfect for an hors d'Oeuvres or as a main meal.

Like any good steak, once you master the art of cooking lamb chops, you can go in any direction with finishing sauces or flavors.

Directions

Allow the chop to come to room temperature.

To prepare the lamb, season with salt and pepper.. 

Sear or grill the lamb chops. If lamb chops are small, sear each side for only 1 – 1 1/2 minutes to leave the inside rare to medium-rare. If sautéing in a pan  preheat with olive oil and cook for 1-3 minutes on each side to leave inside medium rare. This all depends on the thickness. Allow the chops to rest 5-10 minutes to allow the juices to settle in.

I find a little chutney or jam like apricot and cherry is so fun. Decorate with fresh mint and sliced orange