Sometimes I get tired of eating chicken all the time. Anyone else? Of course! That's why you're here! I grew up eating lamb. It's a huge part of mediterranean cuisine, and I couldn't be more happy about it. It's delicious! But what cut of lamb is right for your dinner? What's the easiest to cook?
You have your rack of lamb, or your rib chops, which you usually see in restaurants. They have a higher fat content, and as you know, fat means flavour. But, I don't see these as often at my grocery store and they're more expensive.
You can usually find loin chops at your local grocery store or butcher. It's basically the T-bone steak equivalent of lamb. They are VERY tender and tasty. You really can't go wrong with this cut.
The Grass-Fed Difference
So what's the difference between grass-fed meat and grain-fed? A lot!! It is more nutrient dense, with more antioxidants we need to help fight free radicals in our body. It also has a much higher ratio of Omega-3 fatty acids. These are the GOOD fats! The research is showing that higher contents of Omega-6 fatty acids are leading to chronic health conditions, so it is especially important for those of us who already have one to stick to those Omega-3s. In case that still isn't enough reason for you to make the switch, I have also found that grass-fed meats have so much more flavour! Who doesn't want a tastier meal? No one!
Time to Prep
So how do you prep these tasty morsels? Easy! Toss everything in a bag! To make this prep even easier, I like to use garlic powder instead of chopping garlic. You can use fresh rosemary, but I always use dried rosemary so my wallet stays happy.
Then all you need to do is shake it up and rub it around! Be careful though, some of the bones may be sharp so you don't want to poke yourself or puncture the bag. Then stick them in the refrigerator for at least an hour, or even overnight, to let those flavours marinate.
Ready, Set, Sear
When you're ready to make them, heat up your pan. You don't even need to add any oil, since there is already some on the meat. Depending on how many your package comes with (mine had 9), I decided to cook them in batches. If you want to cook them all at the same time you can, just make sure you don't crowd them or they may not brown well/evenly. OR these would also be great on the grill. Perfect for any outdoor barbeque or Father's Day next month *hint hint--dad will love it*.
Sear them on medium high for 2-3 minutes, then flip them and reduce the heat to low and cover. They will only need to cook about 3-5 minutes depending on how thick they are. If you like them medium-rare like I do then take them off the heat when the center reaches 135˚F. Don't worry if that seems low, they keep cooking as they rest. And there you have it! Super quick and easy, and most importantly, delicious!
Rosemary Lamb Loin Chops
Prep Time: 5 minutes (with 1+ hour refrigeration)
Cook Time: ~5 minutes
Total Time: 10 minutes
Ziplock Bag (Size: Gallon)
Large Sauté Pan with Lid
Ingredients (organic, non-gmo):
1 package (9) of grass-fed lamb loin chops
1/4 cup olive or coconut oil
2 tbsp rosemary
1 tsp garlic powder
Salt to taste (I use 2 tsp of pink himalayan garlic salt)
1. Add lamb chops, oil, rosemary, garlic powder, and salt to the ziplock bag. Shake and rub to evenly coat the lamb. Be careful so the bones don't poke you or puncture the bag.
2. Refrigerate at least 1 hour or overnight.
3. Heat pan, and sear lamb chops on medium high for 2-3 minutes. Be sure you don't crowd them so they brown well/evenly. *They would also be great grilled on the barbeque*
4. Once browned, flip and reduce heat to low and cover. Cook for 3-5 minutes depending on thickness.
5. Center should read 135˚F for medium rare. Remove from heat and rest for a few minutes.
Nutrition Facts (serving size 1 chop; using olive oil):
Calories 120 Total Fat 10g Cholesterol 0mg Sodium 387mg Potassium 103mg Total Carbohydrates 1g Dietary Fiber 0g Sugars 0g Protein 9g Vitamin A 0% Vitamin C 0% Calcium 1% Iron 4%
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