Description
These paleo simple and fast New Zealand lamb chops taste delicious and will leave you wondering why you don’t make them more often!
Ingredients
- 6 New Zealand lamb chops – approx. 1 – 1 1/2″ thick
- 2–4 tablespoons olive oil
- 2–3 tablespoons fresh or dried rosemary – (finely ground)
- OPTIONAL: 2 red chili peppers
- 1 tablespoon butter
- 4 tablespoons Dijon mustard
- 4 tablespoons pesto sauce
- OPTIONAL: Scallion salt
- TOOLS: You will need a fairly large skillet.
- Salt and pepper to taste
Instructions
- Dry your chops slightly.
- On one side of your chops drizzle about 1 tablespoon of olive oil over the top.
- Loosely sprinkle 1 tablespoon of rosemary on top of the oil.
- Slice your peppers in strips and set aside.
- Heat up 1-2 tablespoons of olive oil and your 1 tablespoon of butter in a large skillet.
- The chops should not be crowded. Leave room between them.
- Turn heat down to medium.
- Place the “plain” side down in the pre-heated skillet.
- Let brown liberally (not burn) for about 4-5 minutes.
- Turn each chop over, now cooking the seasoned side.
- Let chops brown.
- Add peppers and allow them to cook in the fats and juices in the skillet.
- Turn heat down after about 4 minutes or until you’ve reached the desired temperature or until done to your liking. I like mine medium (145°) and they will continue to cook a bit after removing from the heat 5°-10°. Those who prefer rare may like an internal temperature of 140°.
- Spread mustard on top of each chop and then some of the pesto.
- Then turn over and allow the mustard and pesto to cook briefly.
- Remove and flip over and serve with your pan juices and your peppers as a flavor addition as well as a garnish on top of your chops.
- Grate a bit of fresh sea salt and fresh cracked paper and/or scallion salt on top of each or allow each guest to season their own.
- Enjoy!
