These Paleo Garlic & Rosemary Lamb Chops are flavorful and tender, cooked with a pink center with slightly crispy edges and seasoned with fresh garlic, rosemary and sea salt. I like this recipe because it adds a lot of flavor to the meat, but doesn’t under- or overpower it. Keep in mind that if this is your first time cooking lamb, it will not taste like any other meat you’ve made. It really has a unique flavor that I think complements flavors like cherry, mint, and garlic… if you haven’t guessed, a little sweeter and punchier flavors work really well. Great for Easter or the holidays, we like to make this lamb for guests alongside some greens or butternut squash. You don’t have to flip these continually, just flip once and don’t overdo it. You’ll know if this is medium-rare (always my meat cooking suggestion, add time if you don’t like a pink center) when you press slightly in the middle of the meat and it bounces back, but slowly.
Well, as you may have been able to tell, we’ve been having some technical set-backs this year with the site. We’ve been actually working really hard to fix some of these (fonts…search bars…etc), but if you have any specifics, please reach out and let us know. Now’s the time! We’re really excited for the new year, our families are meeting in Puerto Rico for the first time ever, so this should be a very exciting and fun start to 2015! My family has never been to the island, so its going to double as an awesome and long overdue family vacation! Double family vacation! Woo! So first, we finalize the menu, then lock down more wedding things, then Christmas (my favorite! Tree is up! House is decorated!), then vacation! I’m literally missing 3 weeks of work! Scary!
Recipe: Paleo Garlic & Rosemary Lamb Chops
- 8 Grass fed Australian Lamb Chops
- 2 Tbsp Olive Oil
- 3 Garlic cloves
- 1 Tbsp fresh Rosemary
- 1 Tbsp Coarse Sea Salt
- Remove the leaves from the rosemary and roughly chop it. I like to combine mine with the coarse sea salt in a pestle and mortar and then muddle it together so that the sea salt takes on the oils fro the rosemary…helps infuse the flavors into the meat.
- Peel and mince the garlic.
- Rub the lamb chops (de-thawed if you froze them) down with the sea salt, rosemary and garlic (evenly coating all sides) and then let sit, at room temperature for at least 30 minutes.
- Heat a pan big enough for all of the meat on the stovetop over medium (~5) heat. While the pan is heating, just before cooking, rub the lamb chops down with olive oil (you don’t have to use all of that, but you probably will). Once hot, add the meat to the pan.
- Cook on each side for 3-4 minutes for medium rare. There should be no rush if you want good tasting meat, so make sure that your pan is hot before you add the meat and keep an eye on it.
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 6
This recipe tastes amazing with our Paleo Cherry Sauce!