Rustic Pan-seared Lamb Chops

A rustic meal is the perfect wear-your-PJs-on-Sunday-night-at-dinner type of Italian masterpiece. This lamb dish is perfect for those who are new to lamb and unsure how to prepare it. I’ve simplified it without jeopardizing the flavor and integrity of the meat. It’s also sure to satisfy professional lamb eaters who enjoy a fatty comfort meal. Professional lamb eaters. That’s a thing. Right?

Adding stewed tomatoes with other hearty herbs and veggies makes this dish taste like it’s been simmering on the stove for hours. However, if you’re familiar with my recipes – ain’t nobody got time for that! This paleo lamb chop recipe is easy, affordable, and fast.

What kind of chops do I buy?

The fancy petite chops (seen here) are a bit more expensive because they are prettier and do not have the fat chunks marbled through it. The larger lamb chops with the long bone are cut from the rack and are tender and fancy. But you know what I have to say about fancy pants dinners? Fugheddaboutit! I used the shoulder chop because it’s more affordable and I love the fatty goodness.

Ingredients

• 2 8oz lamb chops (I used shoulder chops)
• 3 oz portobello mushrooms
• 1 cup pearl onions
• 3 garlic cloves, cut in half
• 2 sprigs rosemary, chopped
• 12 oz fire roasted stewed tomatoes
• 2 tbsp ghee or olive oil
• 1/2 cup beef broth
• OR 1/2 cup red wine (optional)
• Sea salt and pepper to taste

Directions:

 1. Finley chop rosemary and season the lamb with salt, pepper, rosemary. I don’t usually like to over season my meat because the flavor good quality meat should be highlighted, not hidden.

2. Melt ghee or desired paleo fat to a medium cast-iron skillet on medium-high heat. Add mushrooms, pearl onions, garlic, and stewed tomatoes. Let the flavors meld together a bit and until the garlic/onions are tender. If the skillet gets a bit dry add a tbsp or so of the beef broth.

3. Push the veggies out of the way making room to sear the lamb in the same pan. Add the lamb  and sear it on both sides for a minute or two, then turn down the heat to medium for the remainder of cooking. 

4. Add the remainder of the beef broth or red wine. Turn on low and let the flavors simmer and come together for 3-5 minutes. 

5. Serve and MANGIA!

This dish is easy to double or triple if you’re having company. Want to impress your date with a warm and savory dinner? This is it.

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