These lamb chops were so yummy that they never made it to the table. As soon as the chops hit the serving plate, my son and I pounced on them like wild animals and stood at the counter by the stove gnawing them, ooh-ing and ah-ing our satisfaction and exclaiming between bites, “Can you believe how awesome this is?” Then we fished out the sprigs from the skillet and sucked them dry—they were both crispy and succulent! We often use fresh herbs for flavor but this is the first time we chewed the oregano and rosemary right off the sprigs, one after another, as if we were eating potato chips. Do you have a garden? There are so many ways to create and manage a small garden and its a wonderful project for kids, who are more likely to eat what they grow. If you have no room outside your dwelling and no patience for a traditional garden, consider a self-contained, self-operating garden like click ‘n grow. Easy peasy.
1 sprig each of oregano, thyme and rosemary
2 cloves garlic
3 tablespoons pastured butter
6 lamb chops
1 tablespoon avocado oil
Salt and pepper to taste
1. Dry lamb with paper towel.
2. Add salt and pepper to taste (about 1/3 teaspoon per chop).
3. Heat pan on high for 6 minutes.
4. Pour 1 tablespoon (or enough to coat the pan) high-temp oil like avocado .
5. Carefully lay pieces of lamb with tongs from a short distance without leaning over pan.
6. Set timer for 1:45 seconds.
7. Move chops around every 15 seconds to prevent burning.
8. Flip chops.
9. Set timer to 1:45.
10. Add herbs, butter, and garlic to pan and wait for butter to melt.
11. Use a spoon to baste the butter over the chops.
12. (Optional) Turn chops onto side and render fat.
13. Immediately remove chops and serve while hot.