Global
Roasted Lamb Chops
Succulent lamb chops roasted or pan-seared in lamb fat
~30 mintotal588 kcalper serving50g protein0g carbs42g fat
Ingredients
- 2-3 Lamb chops
- 1 tbsp Tallow or lamb fat
Cooking Steps
Take the lamb chops out of the fridge 10-15 minutes before cooking and pat dry.
Season generously with salt.
To pan-sear: melt the tallow or lamb fat in a heavy pan over high heat and sear the chops for 2-3 minutes per side for medium-rare, or until a meat thermometer reads 57-60C (135-140F).
To roast instead: preheat the oven to 200C (390F), rub the chops with the fat, and roast for 15-20 minutes to the same target temperature.
Rest for 5 minutes before serving; the temperature will rise a few more degrees as it rests.
Plant & Growing Tips
Rosemary
- Not in the recipe, but grow rosemary to infuse your lamb or serve as a fragrant garnish.
- Plant in full sun and well-drained soil; rosemary thrives in Mediterranean conditions.
- It can be grown in containers, but ensure good drainage to prevent root rot.
Thyme
- Not in the recipe, but cultivate thyme to add an earthy, aromatic note to your roasted lamb chops.
- Thyme prefers full sun and sandy, well-drained soil, tolerating drought once established.
- Grow in pots or as ground cover, ensuring good air circulation to prevent fungal issues.
Natural Pest Control
- For aphids on rosemary and thyme, spray affected areas with a strong stream of water or a mild insecticidal soap.
- To deter spider mites, ensure good air circulation and mist plants periodically in dry conditions.
Harvest
Rosemary
- Snip sprigs of rosemary as needed, taking care not to remove more than one-third of the plant at a time.
Thyme
- Harvest thyme by snipping off sprigs or individual leaves whenever needed, encouraging bushier growth.
