Pan Seared Lamb Chops

If you’re not watching Worst Cooks in America on Food Network you should be.  The lack of skill these people have is beyond comprehension.  Anyway last week Chef Spiky-Blonde-Hair made some lamb chops and that inspired me to try on my own.

Granted, I hate lamb, and it’s not just lamb, its also goat.  I’m an equal opportunity hater.  They both taste like someone took good food and then let it sit out too long and then added curdled milk.  But Lynn loves lamb, and I love Lynn so here we are, off to HEB to buy some lamb chops.  The only thing I really know about lamb is that people often eat it with mint, I can only imagine to wash the terrible lamb taste out of their mouths, so I got some of that too.

Turns out, not that bad.  I’m thinking maybe the lamb you get at the butcher counter wasn’t quite as lean and gamey as you’d normally find at a restaurant because this had a great fat too it that almost tasted like butter.  Also, show me a meat I can’t pan sear into deliciousness (maybe not chicken, that’s probably not safe).  As a side note, the mint was really subtle, there’s probably a better way to add that flavor.pan seared lamb

Serves 2
Pan Seared Lamb
4 lamb chops
5 or 6 mint stalks (with leaves)
grapeseed or some neutral oil
salt and pepper

1. Season the lamb with salt and pepper.

2. Heat a skillet on medium heat and add the oil.

3. Add the mint and cook until wilted.

4. Add the lamb and cook until medium (5 minutes or so a side).

5. Let it rest a couple minutes and eat.

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