Eat Together, Make Life Delicious...

Lamb and rosemary are a match made in heaven, and if you add butter, you have practically scored a perfect 10 in the kitchen without even breaking a sweat. But lamb can easily be overcooked, so it needs your full attention. Don’t answer the phone, walk away. Just focus on the lamb and guarantee yourself a splendid meal. Even though rosemary is the best herb match, try using other herbs such as parsley, sage, or savory. Even a few chopped cherries thrown into the mix is nice. Also, because the chops are frenched, have some fun with the presentation. It’s a simple meal to prepare, but don’t let the presentation give that away.And if you are watching the butter intake, you can substitute it with 100% olive oil.

My kids love this meal. The first time it took some convincing to try, just focus on getting over their first bite. And even if they say "no thank you", ask them to sample a small piece every time. Eventually, it will be clear they just don't want to go there, or they will fall in love. Let's hope it's the latter!


Lamb Chops with Rosemary Butter
Makes 2 Servings

For the lamb chops:
1 teaspoon olive oil
6 rib spring lamb chops, “frenched” by your butcher and any excess fat removed
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper

For the rosemary butter:
3 tablespoons unsalted butter, softened
1 tablespoon fresh rosemary, finely chopped

Wipe the inside of a well-seasoned cast-iron skillet with the olive oil and heat it over a medium-high flame.

Rub both sides of the lamb chops with the salt and pepper and place the chops in the skillet. Cook for 4 to 5 minutes per side for rare.

Meanwhile, in a small clean bowl, whip the butter and rosemary together with a fork until smooth.

When the lamb chops reach your desired doneness, remove them from the heat and let them rest for 4 minutes. Generously lather both sides of the chops with rosemary butter and serve immediately.

Labels: Comfort Food, lamb chops, rosemary butter