Pan-Seared Grassfed Lamb Chops... Mmmm.

Upgrade your date night with these yummy lamb cuts!

December 11, 2023

The days are short, and the evenings are long and cold. Not the best weather for grilling.

Who cares though?

You can still have super tasty lamb chops when you use a cast iron skillet and sear them in butter.

That’s what I did the other evening and man, they sure were good.

It was easy too.

All I did was take a few chops out of the freezer, thawed them in warm water and threw them in the pan.

Well, actually before throwing them in the pan, I made sure it was nice and hot and that I had some sizzling butter for them to land in.

In my excitement I almost forgot the salt and pepper.

It didn’t take long for them babies and they were ready to eat.

And dare I say it again, they were so good.

So, just thought I’d share with you how to do it step by step.

First of all, buy some chops from your favorite local farmer, hint hint.
If frozen, make sure they are nicely thawed out before throwing them in the pan. Please don’t microwave them. Use hot water if anything.
Get them out of their packaging. (duh)
Place them on a plate and salt and pepper them generously. NO MARANADE NEEDED. Honestly, they’re so good without it.
Heat up your cast-iron skillet on medium to high heat.
Melt a nice blob of butter in the skillet.
Throw the chops in and be prepared to flip in one minute. (if it’s really hot, 30 seconds)
Flip and sear for another minute.
Turn heat down low. Beware, these small chunks of meat get done quick.
Check the smallest chops with an instant meat thermometer and when they reach 5° or 10° below desired temp get them out of the pan.
Do the same for the remaining chops.
If you got the patience, let them rest for 10 minutes but don’t let them cool down too much before you eat them.
Take a seat and enjoy.