Lamb chops are one of my favorite entrees. Years ago I was at a work event and a group of us went out to dinner. It was a fancy restaurant and I ordered a rack of lamb. I was polite and ate them with a knife and fork. When I was done eating the person sitting next to me asked if he could chew on the bones from my lamb. I told him to have at it, but a little of me was envious that he could get all the delicious bits off the bones. At home, pick those bones up and chew away! I recently picked up some lamb chops at Costco that were thick and meaty and delicious. (Of course they were large, it’s Costco). The chops look like a mini t-bone with a beautiful buttery fat cap. Lamb has a stronger, distinctive, gamely flavor. It’s a great source of vitamins and minerals including iron, zinc, and vitamin B12. Lamb is also a great source of Omega-3 fatty acids which have an anti-inflammatory effect. Until I did a little research, I did not know that lamb is the oldest known domesticated meat species, entering the human diet about 9,000 years ago in the Middle East. All of these things make me feel good about eating them, but really, I just love the taste. This preparation is very simple. An hour or two in the marinade and then sizzling on a cast iron skillet.

Marinade Ingredients:

1/4 cup olive oil

1/4 cup fresh squeezed lemon juice

2 tsp dried oregano

4 cloves of garlic minced

salt and pepper to taste

Whisk the marinade ingredients together in a dish that will accommodate the chops.

Add the chops, cover with Sarah wrap, and let sit for one to two hours flipping the chops halfway through.

Put your cast iron pan on the stove on high for a few minutes. You should hear a nice sizzle when you put your chops down. Depending on the thickness cook for 3-5 minutes per side. Also sear all sides of the chops.

Use a meat thermometer to check the temperature. For medium rare take the chops off the heat at 130, for medium pull at 150. Allow them to rest, tented with foil, for 10-15 minutes. The internal temperature will come up about 10 degrees while resting and the chops will be extra juicy. As you can see, we like our lamb (and beef) medium rare.

I served ours with an oven roasted veggie combo…sweet potato, bell peppers, sweet onion, and Brussels sprouts. The chops are the star of the show, the sides are the supporting cast. Enjoy.

NOTE: You can substitute chopped fresh rosemary and thyme for the dried oregano. Some people like a little mint jelly with their lamb chops.