Herb Citrus Crusted Lamb Chops

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.

Recipe:   Herb Citrus Crusted Lamb Chops

4 organic lamb french rib chops

1 orange, peel zested

4 garlic cloves, crushed

rosemary, handful, minced

olive oil

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.  Serve.  Eat.

Recipe:  Mashed Sweet Potatoes

3 sweet potatoes, peeled, cut into medium chunks

1 tablespoon butter

milk, enough to get the consistency you prefer

kosher salt, to taste

Bring the sweet potatoes to boil in a pan of water, reduce heat to a medium simmer and cook until tender enough to mash.  Drain well.  Return to the saucepan, add butter and mash with a potato masher.  Add milk to achieve the consistency you like.  Season with salt.  Serve.  Eat.