Many would agree that the lamb is the most popular Easter symbol and traditional Easter fare. Personally, I don’t cook lamb nearly as much as beef, poultry, seafood, or pork. I’m not sure why – it’s so tasty and there are many great recipes to highlight it’s unique flavor. But, when Easter rolls around I’m always inspired to put it on the menu. And this particular recipe seems to be a fail-proof option. EASY-peasy, quick and DELICIOUS!!!
The cuts of lamb shown here are known as T-bones, saddle chops, or loin chops, but you could certainly use the chops from a rack of lamb as well. Enjoy this recipe with a side of spring vegetables and roasted potatoes. I hope you love the fresh mint and rosemary herb combination, with the lemon and garlic flavors of this butter sauce as much as I do – catapulting me right into the Spring season!
- 8 T-bone lamb chops (Saddle Chops)
- 3 Tbsp chopped fresh rosemary, divided
- Black pepper
- 2 Tbsp coconut oil
- ½ cup butter (grass-fed)
- 3 cloves garlic, minced
- 3 Tbsp finely chopped fresh mint
- Lemon zest from 2 lemons
- ¼ tsp. sea salt
- Pat lamb dry with a paper towel and season with salt, pepper, and about 1 Tbsp of chopped fresh rosemary.
- Heat a large cast iron skillet over medium high heat. Melt coconut oil in the pan until hot, but not smoking.
- Add chops and cook for 3 minutes. Flip and cook for 3 more minutes, or to your desired doneness.
- While chops are cooking, melt the butter over medium-low heat in a small sauce pan. Add garlic, 2 Tbsp rosemary, mint, lemon zest and ¼ tsp. sea salt. Stir and allow the flavors to infuse over low heat.
- Serve 1 to 2 pieces of lamb per person. Drizzle lamb with herb butter sauce, or serve along side a small ramekin with the butter sauce.