Lamb. It’s what’s for dinner. Well, at least if I get things my way.
It’s my favorite meat, hands down. Who’s with me? And guess what. It’s SO simple to prepare too, which means easy weeknight dinners can also be delicious.
We LOVE Ale Sheep co lamb. I’ve tried a lot of lamb, and friends, it doesn’t get better than this. Ale Sheep Co is owned and farmed by my friend Anna. She’s a Modern Mamas Podcast listener, a mama, and an all-around awesome human, and it’s such a treat to be able to enjoy her pastured lamb and share with you!
Her lamb is extra tender, deeply nourishing, SO flavor-packed, and whole family approved.
This simple recipe is delicious fresh off the cast iron, and it’s also great as leftovers on a bowl or sourdough sandwich. I also provide two options for you. You can hit the extra easy button like I did with my first go of this one and use store bought chimichurri. We love Haven’s Kitchen chimichurri sauce. Or, make your own using the simple steps below.
It’s delicious, promise.
Go see for yourself! Cheers to connection and nourishing food as love language.
ENJOY!
chimichurri lamb chops
WHAT YOU NEED:
- 1-2 pounds lamb chops (We devoured Ale Sheep Co’s Lamb loin chops)
- 2 teaspoons sea salt (plus, more to taste)
- 2 tablespoons butter
- 1+ tablespoon Haven’s Kitchen chimichurri sauce OR homemade chimichurri (enough to cover the chops)
WHAT YOU DO:
- 1-8 hours before, cover the meat in chimichurri sauce and sea salt and store in the fridge.
- 30 minutes before, remove from the fridge and let the meat get to room temp.
- Set a cast iron skillet to. medium high heat – water should sizzle when you sprinkle but it shouldn’t be smoking.
- Using tongs, place the chops narrow fat side down and press down so that the fat renders and turns crisp and brown (about 5 minutes).
-
Once the fat has melted into the pan, lay the chops flat on one side, and sear for 3 minutes, until browned; then flip and sear on the other side.
-
Turn the heat to medium-low and add the butter.
-
Stir well until the butter is foaming, and spoon the butter over the lamb.
-
Move the lamp to a cutting board and let rest for 5 minutes. Serve full chops on a plate or slice thin and serve.
- And, as always, ENJOY!
This is shockingly simple, great as leftovers on sourdough sandwiches, and whole family approved. We hope you love it too! If you make it, I’d love to hear your thoughts or see a photo! Tag @laura.radicalroots.
Leave A Comment