Looking for a dish that takes no longer than 20 minutes to throw together? Hi, it’s here!
One of my favorite holiday dishes is lamb or roast. I’m posting my seared lamb chop recipe because these cuties are simple to make and great for a dinner party. Now, some of you may have tried lamb or don’t like lamb. It is one of those meats where I say, try it again. There are so many variations on how to make it, some people overdo the meat. I’ve learned to cook mine similar to how I would handle a steak. The best way to serve it in my opinion is medium rare-medium. Otherwise, you get the game flavor front and center and I think that’s actually what people don’t like – not the lamb itself!
Here is a foolproof way to make a special occasion dinner, or honestly, even any day of the week. Lamb, cous cous and seared green beans. I use the same pan to cook the green beans and the lamb – saving you time!
For the lamb: Ask the butcher to cut you lollipops or chops. I like to serve 3 per person and get mine at Wholefoods. If it’s 3 people, ask for 9 chops.
1. ) Take the lamb out of the fridge 20 minutes before cooking. Salt and pepper the lamb. Yes, that is all you need.
2.) Preheat the oven to 350 degrees.
3.) In a large skillet on high, add enough olive oil to coat the pan. I like to use garlic infused oil. If you don’t have it, smash 2 cloves of garlic and fry, then remove cloves and discard. This is just to add flavor. Place 1 cup of green beans (enough for 2 people) into the pan. Salt and pepper. Let the green beans sear 1-2 minutes, then stir/flip the beans. Let them sear again for 1-2 minutes and repeat until desired texture. I like my beans blistered, but also slightly al dente. Remove green beans from pan.
4.) Use the same pan to make the lamb. Place a little more oil in. When the oil is hot, place lamb into pan cooking until browned, 2-3 minutes or so each side. Flip the chops. If you desire, you can finish them in the oven until more well done.
Cous Cous – use your favorite boxed cous cous and add fresh herbs, 1 tsp of butter and juice of 1 lemon. If you want a GF option, stick to quinoa.
Serve with sliced lemon and white wine.