Herb Lamb Chops: A Gourmet Holiday Dish with Grass-fed Goodness

Ingredients:

• 8 grass-fed lamb chops (about 1-inch thick)
• 2 tablespoons olive oil (or grass-fed butter)
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
• 1 tablespoon fresh thyme, finely chopped (or 1 teaspoon dried)
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika
• 1 tablespoon lemon zest (optional, for brightness)
• 2 tablespoons fresh parsley, chopped (for garnish)
• 1 tablespoon lemon juice (for serving)

For the side (optional but recommended):

• 4 cups sautéed greens (spinach, kale, or Swiss chard)
• 2 tablespoons olive oil
• 1 garlic clove, minced
• Salt and pepper to taste

Or for mashed sweet potatoes:

• 3 medium sweet potatoes, peeled and cubed
• 2 tablespoons grass-fed butter
• 1/4 cup whole milk or cream
• Salt and pepper to taste

Instructions:

1. Marinate the lamb chops: In a small bowl, combine the olive oil (or butter), minced garlic, rosemary, thyme, sea salt, black pepper, smoked paprika, and lemon zest (if using). Rub this herb mixture all over the lamb chops. Cover and refrigerate for at least 30 minutes (or up to 2 hours) to let the flavors infuse.
2. Prepare the sautéed greens (optional): While the lamb chops marinate, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the greens and cook, stirring occasionally, until wilted and tender, about 3-5 minutes. Season with salt and pepper to taste. Keep warm.
3. Prepare the mashed sweet potatoes (optional): Bring a large pot of salted water to a boil. Add the cubed sweet potatoes and cook until fork-tender, about 15-20 minutes. Drain the potatoes, then return them to the pot. Add the butter and milk (or cream) and mash until smooth. Season with salt and pepper to taste. Keep warm.
4. Cook the lamb chops: Heat a large skillet or grill pan over medium-high heat. Once hot, add the lamb chops and sear them for about 3-4 minutes per side for medium-rare, or longer if you prefer them more well-done. Use tongs to sear the edges of the chops for an additional 1-2 minutes if you like a little more crispiness.
5. Rest the lamb: Remove the lamb chops from the pan and let them rest for 5-10 minutes to retain their juices.
6. Serve: Arrange the lamb chops on a platter and garnish with freshly chopped parsley. Serve with a squeeze of fresh lemon juice over the chops, and pair them with sautéed greens or mashed sweet potatoes for a complete meal.

Notes:

• Grass-fed Lamb: Grass-fed lamb is leaner than conventionally raised lamb, but it has a more robust flavor and is packed with omega-3s and beneficial fats. If you can't find grass-fed lamb, any high-quality lamb will work.
• Herbs: Fresh herbs will provide a more aromatic flavor, but dried herbs can be substituted if necessary. Just use about one-third of the amount when using dried herbs.
• Cooking temperature: For medium-rare lamb, cook to an internal temperature of 130°F (54°C), for medium 140°F (60°C), and for well-done, 150°F (66°C).

Leftovers:

Leftover lamb chops can be sliced thin and used in salads, sandwiches, or wraps. They’re also delicious reheated and served with leftover mashed sweet potatoes or greens.

These Savory Lamb Chops are the perfect balance of gourmet flavor and healthy goodness. Rich in nutrients and infused with aromatic herbs and garlic, they make for a delicious and festive holiday main course. Paired with a side of sautéed greens or mashed sweet potatoes, you’ve got a well-rounded, nourishing meal that everyone will love.