Lip Smacking' Lamb Chops

Lamb. So here’s the deal: I spent two years overseas right out of high school. I had lamb at a cookout once and it was ghastly. That was my first and only experience with lamb until very recently and let me just say…no. Tough. Chewy. Not something I felt the need to repeat. Ever. So fast forward 15 years to when I was re-introduced to this meat in a much more positive way. With an oily tweak or two, I have found Baa Baa Nirvana. For me, not for the lamb…but I digress.

I’ve noticed a trend in my cooking in general – I usually use 3-5 ingredients for any given dish. I just don’t use a ton of different flavors and I think that’s because I like to be able to actually taste what I’m using. This dish is no exception – there are like 5 things in it. It could not be easier and it tastes like a miracle on your tongue. Let’s start with the cut…

I am not a butcher by any means and I only know what cuts I prefer by how tender they cook up. I’ve tried this recipe with a traditional lamb chop and also with the smaller rib chop. I like them both, but prefer the rib chop hands down. It’s easier to get a perfect medium rare all the way through and they come with their own little handle. Brilliant.

So this is as hard as it gets: mix up two tbsp Dijon Mustard and three drops Rosemary Vitality Essential Oil. This will cover eight rib chops or six standard chops. Slather the meat up with the mix and put it in the fridge for an hour or three. When you’re ready to cook, pull the meat out of the fridge and let it come up in temp a little while you prep your skillet. Heat a tbsp of grass fed ghee in a large skillet and cook these babies over med-high heat for about four min on each side for the rib chop or six each side for the standard chop. That’s it. Let them rest for five minutes and then have at it. I like to serve these guys with my Killer Quiona and Gimme’ Some Green Beans. This meal is one for the dinner party – certain to wow all the people!

Cheers!

Watcht the video here: Lip Smackin’ Lamb Chops

Prep Time: 3 Hours 5 min
Cook Time: 8-12 min

8 Rib Chops or 6 Standard Chops
2 T. Dijon Mustard
3 Drops Young Living Rosemary Vitality Essential Oil
1 T. Grass Fed Ghee

1. Mix mustard and Rosemary Vitality in a small bowl. Spread over cuts of meat, cover and refrigerate 1-3 hours.
2. Remove meat from refrigerator. In a large skillet, heat ghee over medium-high heat.
3. Cook chops to medium rare (approximately 4 min each side for rib chops, 6 min each side for standard chops).
4. Remove from heat and let rest 5 minutes before serving.