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.