Right before we head out for the holidays we always like to have a special meal just the two of us at “our home”. We cook something special, open a bottle of bubbly and exchange gifts. It is a nice way to ease into the crazy holiday schedule.
When we received the package from Annie at Lava Lake Lamb, we put aside some French Rib Chops, just for this occasion. I love French Rib Chops as I feel they really dress up a casual meal, they are so elegnant in presentation and tender in taste. I use to make this particular recipe often, many years ago, but have not done so in awhile. I love the combination of the orange zest, garlic and rosemary with the creamiest of the lamb. As well, being grass-fed lamb, there is a nice sweet grassiness that is very pleasant with this combination of herbs. I decided to serve this dish with mashed sweet potatoes that we simply prepared with a little butter, milk and salt. This meal would make for an elegant but simple New Years Eve meal.
Herb Citrus Crusted Lamb Chops
4 organic lamb french rib chops
1 orange, peel zested
4 garlic cloves, crushed
rosemary, handful, minced
maldon sea salt to taste
Mix zest, garlic and rosemary together in a bowl.
Pat dry the lamb chops and coat very well with the herb mixture.
Heat a grill pan until hot, drizzle a small amount of olive oil into the pan. Sear each side of the chops until golden brown, about 3 – 4 minutes, depending on how pink you like the centers.
Remove from heat.
Sprinkle with salt.