Lamb is one of our favorite meats when we are looking to move away from beef, chicken, and pork. It took me a long time to get used to lamb, after a month-long trip as a 7th grader with the People to People Ambassador Program. I was incredibly lucky to spend over 3 weeks in Australia and New Zealand, but the overwhelming amount of mutton (as a meat sauce for spaghetti, as one example) put me off of lamb for a few years.
Now that I’ve outgrown that phase (thank the heavens), I’m super excited about this recipe. It’s a full, delicious flavor that doesn’t take a day or lots of pots and pans to make it happen. We used a mixing bowl, and a skillet, and that was dinner. We hope you’ll give this recipe a try; it’s delicious.
8 lamb loin chops (approximately 3 lbs.)
4 cloves garlic, minced
1 Tbsp fresh rosemary, chopped
1/2 Tbsp dried thyme
1 Tbsp red wine vinegar
2 Tbsp olive oil
salt and pepper to taste
Marinate lamb in a mixture of garlic, rosemary, thyme, red wine vinegar, and olive oil. Let sit at room temperature for at least 20 minutes.
Heat your cast iron skillet to medium heat, and place chops in the skillet. We used our 12″ skillet so we could cook all the lamb at once.
Cook loin chops for 4-5 minutes in skillet, or until you see blood surfacing on the chop. Flip, and cook an additional 3-4 minutes.
Remove from skillet and allow to rest for 3-5 minutes. Serve alone, or with a side of spinach and kale, as we did. We seasoned our greens with salt and pepper, and cooked them down in the juices of the lamb chops.