Before running away at the thought of a recipe with lamb, I beg you to stay and consider this delicious dish. If you’re new to lamb or hesitant to try it, I feel like this recipe may change your mind! It’s simple, it’s flavorful and I think it hides a bit of the “lambiness” that some dishes can have. I understand lamb meat is definitely an acquired taste and it’s not for everyone. But my motto is, “always try something once”.
When I was younger we owned a flock of lambs and having lamb meat in our freezer was pretty common. I only remember liking one dish (if that!) back then, but of course, when you’re younger you don’t always have a refined palate. My taste buds have certainly evolved since then!
Lamb isn’t something you see often in most of your grocery stores. Luckily Aldi does carry it from time to time. If you’re really lucky you can find a local farmer that sells lamb in a CSA or Online, producer-to-consumer style. However you get your hands on this meat, I hope you’ll enjoy trying something new!
Cast Iron Skillet Lamb Chops with Lemony Herb Marinade
Course: Meat, Recipes4
servings1
hour20
minutes1
hour30
minutesIngredients
1 lb Bone in loin lamb chops
1/4 cup olive oil
1/4 cup lemon juice
2 TBS garlic minced
1 TBS Oregano
2 Sprigs of fresh Rosemary stripped
4 Sprigs of fresh Thyme Stripped
Salt & pepper to taste
Directions
- Add lamb chops to a Gallon Ziplock bag. Then combine all other ingredients in a bowl and then add to Ziplock bag.
- Refrigerate and let chops marinade for at least 1 hour, flip halfway through.
- When you’re ready to cook, heat a cast iron skillet on the stovetop, add 2 TBS olive oil. Meanwhile, heat the oven to 350 degrees.
- Add the chops to the hot skillet and brown on each side, about 2 -3 minutes each.
- Stick chops in the cast iron pan in the oven to finish cooking, about 10-15 minutes (this will depend on the thickness of the chops). You want the internal temperature of chops to reach 145 degrees.
- Let chops rest for 5 to 10 minutes
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