Meal Menu Idea:
Rosemary Lamb Loin Chops
Grilled Zucchini Strips
 |
| Photo credit: foodrepublic.com |
ROSEMARY LAMB LOIN CHOPS
Paleo / Whole 30 compliant
2" thick lamb loin chops (allow 2-3 per person)
Sea Salt
Freshly ground pepper
2 Tbs. fresh rosemary, finely chopped
(or 1 Tbs. dried & crushed in a mortar & pestle)
* Sprinkle sea salt, pepper and a pinch of rosemary on both sides of each chop. Gently pat seasoning into the chop with your hand.
* Allow chops to rest and come to room temperature for 30 minutes.
Grill Method:
* Meanwhile light the coals (or preheat the gas grill to a medium-high heat). When the coals are 90% white and hot spread them in a thick layer over the bottom of the grill.
* Place the chops on the grill for 3 minutes and turn. Grill for another 3 minutes. If the chops are getting dark on the outside, move them to the outer edge of the grill and continue grilling until internal temperature reaches 130-135 degrees for medium-rare.
Pan Grilling Method:
* Preheat a cast iron grill pan or skillet over medium heat.
* Add a dollop of olive oil then place the chops in the pan.
* Sear the lamb chop for 3 minutes then flip. Continue cooking until internal temperature reaches 130-135 degrees for medium-rare.
** Lamb is most tender & flavorful when it still looks a little like raw meat on the inside. Don't be squeamish & overcook it!
* Refrigerate leftovers in glass containers for Grab-n-Go meals the next day.
Recipe: w.lynne
Taste. Enjoy. Pass it on!