Lamb Chops with Sage, Garlic & Peppercorn
Clients and readers often ask my position on eating 'fattier' cuts of meat. I personally do eat them, on occasion, although you'll more often find me eating grass fed flank than chuck!
Last night, I made a remarkably easy lamb chop dish, which was ready in about 15 minutes.
-Pat dry lamb chops and season with pepper.
-Heat olive oil in a cast iron skillet over medium and sear each chop for about 3' per side, then remove from pan and let rest under foil.
-Add minced garlic, sage leaves and any color peppercorns, and cook for about one minute while stirring.
-Using a rubber spatula, scrape the sage mixture over the lamb and serve on a bed of your favourite greens.
* Be sure not to overcook; I enjoy my lamb medium rare.