At the risk of being accused of pilfering someone’s recipe (which actually I didn’t) and if it resembles yours I do apologize but it just popped into my frond (Stargate SG1 reference, means head) today while contemplating a way to cook lamb chops in a skillet.
Most important is the skillet, it has to be cast iron and it has to be LODGE (has to!) my momma used LODGE, my grand mom used LODGE, and I am sure on down the line my family used LODGE. They make the best cast iron anything. Not sure if I mentioned this or not USE LODGE CAST IRON.
Ok so let’s start with the recipe:
1/4 cup or so, freshly chopped rosemary
5 cloves garlic, minced
2 lb.small lamb chops
1tbsp extra-virgin olive oil
Combine rosemary and garlic and season with salt and pepper. Press lamb chops into mixture on a plate and rest a couple minutes on a plate.
In a large skillet (use LODGE if I didn’t mention that earlier) over medium heat, heat oil, add lamb chops, cook 4-5 minutes per side (times vary) until the internal temperature reaches 145 degrees. Let remove from skillet (LODGE) and let rest for 5 minutes, then give thanks to God for the meal, the day, and your life, then commence to consume with vigor.
You can if you wish heat the pan again to medium, stir in 1/2 cup white wine or chicken broth and de-glaze the skillet, stirring with a wooden spoon to get the brown yummy bits off the bottom (the French have a name for these bits, but I don’t remember it and if I did, I would probably misspell it) reduce the liquid by half stirring occasionally. Once reduced, add 2 TBSP butter and stir till thickens a bit and pour over chops as a pan sauce.
This recipe came about as a result of a grocery shopping trip with Peach (she lets me actually go inside the store sometimes) where we were trying to find an alternative meat to chicken (before you sputter it out, I know chicken is not meat, let it go). Pork chops are one choice, fish, turkey (seriously, don’t go there I know). We had stumbled on lamb chops about a month ago and so we got a couple more chops during this trip. If y’all know of other alternatives, let me know! Peach and I will try them (Wait!! Not liver, I know of no way on this good earth to cook liver that will make it taste good, sorry but ain’t gonna happen).
Food experiments have always been something I like doing, and this recipe is probably a combination of numerous dishes we have made over the years. If it sounds like your recipe, don’t write me and say bad things, I freely admit I could have taken parts from many recipes, but as far as I know, it’s all outta my noggin.
Sorry got off on a side road there…lamb, if not over cooked is really flavorful and tender and served with the right sides it can make an awesome supper. Peach and I had it with Brussels sprouts, cooked in butter, salt and pepper. The meal was outstanding, and the cost of the lamb was well within reason. Anyways, feel free to try it, add/subtract ingredients, see what you think. If you feel like it, share the recipes on here and we will try it.
Last things…if I didn’t mention it before use LODGE cast iron, and no I have no affiliation with LODGE cast iron, I just really believe they make the best cast iron stuff, AND it’s made here in the USA.