We really enjoy lamb and this recipe is easy and tasty. I have my favorite herbs that I have on it, but you’re welcome to add your own. I serve these over cauliflower mash, turnip mash or with roasted red potatoes. All great combinations.
1 rack of lamb (cut next to each bone to make a lamb chop)
Iodized Sea Salt for seasoning
Ground pepper for seasoning
1/3 cup avocado oil, divided
4 cloves garlic, minced
2 tsp fresh rosemary, chopped
2 tsp fresh thyme, chopped
1 tsp fresh parsley, chopped
Generously salt and pepper each lamb chop on both sides. Combine avocado oil and the rest of the seasonings into a small bowl. Rub the oil mixture on both sides of each rib and let them marinate for at least 30 minutes in a refrigerator.
Take the chops out of the refrigerator and let rest. Heat up a large sauté pan with 2 TBSP of avocado oil. Once oil is heated add chops and cook 2-3 min. Flip and cook until meat reaches an internal temperature of 125°F (51°C) medium-rare, or 135°F (57°C) for medium, about 3 to 4 minutes.
Let chops rest for 10 min before serving. We like to serve over cauliflower mash if you’re on level 4. Otherwise you can serve with roasted red potatoes or turnip mash.