Lamb, a traditional springtime meat, eaten mainly on Easter, although enjoyed throughout the year is being serving this evening in a very fresh and healthy way. Lamb is an elevated flavor of meat that contains plenty of omega-3 from mainly being grass-fed, vitamin B, iron, selenium and zinc and can be prepared in so many ways. Although, the best way is with fresh herbs that compliment the taste. So why complicate a meal?
I love using fresh herbs when I cook. I have a variety growing in my home that I can snip and use at my very whim! The aromatics are so lively that using anything else would be criminal.
For these lamb chops I used fresh mint, parsley and rosemary that I finely chopped. I then added in some course kosher salt and freshly ground black pepper. I also added in about 3 plump cloves of fresh garlic that I finely chopped. I mixed them in a bowl with some amazing extra virgin olive oil, placed the mix in a large ziploc bag, added in the chops and carefully rubbed the chops every so gently with this fragrant mix. Then I layed them for a nap in the fridge for an hour.
I removed the ziploc from the fridge and laid it on the counter for about 30 minutes. By doing this, you allow the meat to come to room temperature to prepare the meat to cook evenly in a hot skillet. Placing cold meat on a hot skillet creates uneven cooking and tough meat. And no one wants that.
Place a cast iron grill skillet on medium, high heat until extremely hot, about 5 minutes. Then brush the pan with some high heat oil such as canola oil. Remove the chops from the bag and place them in the hot skillet. Allow to cook for 3 1/2 minutes. Once you place the chops in the pan use either your fingers or a tablespoon to press down on the meat to assist with the searing. Do not move the meat. Just allow it to do its great flavor action.
Flip the chops over and cook for another 3 1/2 minutes. Remove the chops from the pan onto a plate and allow to rest for about 5 minutes before cutting into them. Then just simply enjoy!
Fresh Herbed Grilled Lamb Chops
Ingredients: Serves 2
-6 lamb chops (about 1 pound)
-course Kosher salt about 1 teaspoon
-freshly ground black pepper about 1/2 teaspoon
-1 tablespoon fresh parsley, finely chopped
-1 tablespoon fresh mint, finely chopped
-1 tablespoon fresh rosemary, finely chopped-
-2-3 tablespoons extra virgin olive oil
-3-4 cloves fresh garlic, finely chopped
-1 tablepoon canola oil
Chop all the herbs and garlic and place in a bowl with the olive oil. Add in the salt and pepper and gently mix to incorporate. Place the chops in a ziploc bag and pour the mix over the chops. Seal the bag and squich the mixture onto the chops. Place in the fridge for at least 30 minutes to an hour.
Remove the bag with chops and place on the counter for about 30 minutes to allow the chops to come to room temperature.
Heat a cast iron skillet over a medium high heat until very hot, about 5 minutes. Lightly brush the skillet with the canola oil. Carefully place the chops in the skillet allowing room between them for even cooking. With either your fingers or the back of a tablespoon, carefully and gently press down on the meat of the chops. Do not move the chops, just let them cook to create a nice sear for 3-4 minutes. Turn the chops onto their other side and continue cooking for another 3-4 minutes. Remove and place onto a plate to rest for 5 minutes. Enjoy!