Shut Up and Cook! by Erica Reid

Author:Erica Reid
Language: eng
Format: epub
Publisher: Perseus Books, LLC
Published: 2017-11-15T00:00:00+00:00

Did You Know?

Grass-fed means the animal is raised on a fresh forage-based diet in its own natural environment.

Rosemary Lamb Chops

SERVES 4 Rosemary and lamb both have very specific and recognizable flavors. Together, they become amazing. I personally prefer using fresh rosemary with this recipe because the smell is absolutely divine. Try this even if you’re not typically a fan of lamb. It makes my friends and children say “Yummmm!”

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1 pound of ¾-inch-thick lamb chops, rinsed and patted dry

¼ cup balsamic vinegar

1 tablespoon apple cider vinegar

Sea salt or Sea Veg

2 tablespoons olive oil, divided

2 garlic cloves, minced

3 sprigs fresh rosemary

4 to 8 lettuce leaves, for serving

4 cooked lemon halves, for serving

1. In a medium bowl, combine the lamb chops, balsamic vinegar, apple cider vinegar, and a few pinches of sea salt or Sea Veg. Give it a mix and allow to marinate in the fridge for 30 minutes.

2. Preheat oven to 350 degrees F. In a large sauté pan set over medium-high heat, add one tablespoon olive oil. When the oil is hot, add the garlic and sprigs of rosemary. Top the garlic and rosemary with the lamb chops and cook on each side for 2 to 3 minutes, until lightly browned. Transfer the sauté pan to the oven to bake for 30 minutes, until medium well.

3. Place another sauté pan over medium heat and pour in the remaining tablespoon of olive oil. Once the oil is hot, add the lamb chops and sear on both sides for an additional 30 seconds. This makes them extra crispy! Serve on a bed of 2 lettuce leaves with a lemon half.

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