#Cast iron lamb chops free#
(It didn’t keep him from eating 98% of these.) So feel free to do what you like here and do what you like with your fat! (That sounded weird) I like to remove the top layer of fat as I don’t miss it at all however my husband would totally disagree. Lamb chops are simply a cut up and cleaned up rack of lamb.
Perfect for Easter this weekend, serve them with truffled asparagus and roasted baby potatoes for a complete spring menu. These gems are succulent, have so much flavor, and take only minutes to cook making them ideal for entertaining or a quick dinner. Lamb lollipops are especially fun because they come equipped with their very own stick built in- a handle if you will. I cater a lot of parties and I have put just about everything you can think of on a stick- people dig it. Serves 3 to 4.What is it about food on a stick? It’s fun to eat, you don’t have to use utensils, and it’s everyones favorite party snack.
#Cast iron lamb chops plus#
Serve with the slaw alongside, plus a dollop of yogurt. Garnish the lamb chops with fresh mint sprigs. Drizzle in the olive oil and add the pepper flakes. Transfer to a plate and repeat with the remaining lamb chops.įor the slaw, put the tomatoes in a mixing bowl and season with salt and pepper. With tongs, pick up each lamb chop and sear around the edges. Do not move the lamb chops while they sear on each side.
When it is hot, sear half of the lamb chops until well browned, 3 to 4 minutes per side for medium-rare. Heat a 12-inch skillet over medium-high heat until nearly smoking, 3 to 4 minutes. Season both sides with the garlic, salt, pepper and harissa. Put the lamb chops in a single layer in a 13-by-9-inch glass dish. Kosher salt and freshly ground black pepperġ 1/2 cups halved red and yellow cherry tomatoes or quartered small plum tomatoesġ/2 cup packed fresh mint leaves, bruised and roughly chopped (Harissa comes not only in paste form, but also as a powdered seasoning blend that you can sprinkle on lamb, pork and chicken before cooking.) The refreshing slaw of tomato and mint and a dollop of yogurt cool things off nicely.Ĩ small rib or loin lamb chops (1 3/4 to 2 pounds total) You season lamb chops with garlic, salt, pepper and spicy harissa before searing. The iron skillet delivers big, bold flavors, and, boy, is this recipe a great example. Seared Lamb Chops With Tomato and Mint Slaw
Byrn’s recipe for lamb chops calls for cooking them in batches in the skillet and then serving them with a tomato and mint slaw. Sausages, steaks and pork chops, I’ll cook entirely in the pan, but other cuts, like pork tenderloin, I’ll finish in the oven. I most frequently use my cast-iron skillet to quickly sear meats. That’s a lot of skillets to keep out at all times, but I don’t have to explain myself to Anne Byrn.īyrn, best known for her “Cake Mix Doctor” books, has a new cookbook out dedicated to cast-iron skillets called “ Skillet Love: From Steak to Cake: More Than 150 Recipes in One Cast-Iron Pan” (Grand Central Publishing, $30) that will remind you of the joy and versatility of cooking in these hard-working, long-lasting and even multi-generational pans.Īs a dessert specialist, the Nashville-based Byrn had to include a few cake and cookie recipes, but she also takes readers through breakfast, lunch and dinner with 150 recipes, from fried green tomatoes to frittatas and hamburgers and scalloped potatoes.
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