12 g (2 1/2 tsp) unsalted butter or (for Whole 30) ghee
40 g (3 tbsp) lemon juice
6 g (1 tbsp) lemon zest
6 g (2 tsp) grated garlic
8 g (2 tsp) onions – minced very fine
6 g (1 tsp) salt
1 g (1 tsp) black pepper
1.5 g (1/2 tsp) turmeric
1 g (1/2 tsp) cumin
5 g (2 tbsp) fresh rosemary leaves
28 g (2 tbsp) grapeseed oil (for pan searing)
DIRECTIONS
1. In a mixing bowl, prepare the marinade by adding and combining the melted butter or ghee, oil, lemon zest, finely minced onion, grated garlic, salt, pepper, lemon juice, and fresh rosemary. Stir well until thoroughly combined
2. Pat dry the lamb chops and then, using a pastry brush or your hand, coat both sides of the lamb chops making sure the solid ingredients are well distributed over the surface
3. Place the lamb chops on the tray and let the marinade sit for at least 30 minutes. Overnight is best. Cover with cling wrap and place in the refrigerator if marinating overnight. Remove from fridge and set on the counter for 30 – 60 minutes to allow meat to get to room temperature
4. Preheat your dry skillet on high heat and, when the pan is hot, coat with the grapeseed oil. Place the lamb chops in the pan and sear each side for about 2 minutes to brown the outside.
5. Reduce the stovetop heat to medium and pan grill to desired doneness. Remove from heat and let rest 10 minutes before serving. Enjoy!
MACRONUTRIENTS CHART
FYI
There is enough marinade to coat 5 or 6 lamb chops. If you only need one or two at a time, prepare the rest and then store in a freezer-safe glass container or freezer bag. Separate each lamb shop from the others with a strip of parchment. The frozen lamb chops will keep for 2 to 3 months in your freezer if stored properly. To thaw, separate the chops into a single layer and place in the refrigerator overnight. Before using the lamb chops, take them out of the refrigerator and let the meat get to room temperature before grilling.
These lamb chops also make a great take along lunch.
12 g (2 1/2 tsp) unsalted butter or (for Whole 30) ghee
40 g (3 tbsp) lemon juice
6 g (1 tbsp) lemon zest
6 g (2 tsp) grated garlic
8 g (2 tsp) onions – minced very fine
6 g (1 tsp) salt
1 g (1 tsp) black pepper
1.5 g (1/2 tsp) turmeric
1 g (1/2 tsp) cumin
5 g (2 tbsp) fresh rosemary leaves
28 g (2 tbsp) grapeseed oil (for pan searing)
DIRECTIONS
1. In a mixing bowl, prepare the marinade by adding and combining the melted butter or ghee, oil, lemon zest, finely minced onion, grated garlic, salt, pepper, lemon juice, and fresh rosemary. Stir well until thoroughly combined
2. Pat dry the lamb chops and then, using a pastry brush or your hand, coat both sides of the lamb chops making sure the solid ingredients are well distributed over the surface
3. Place the lamb chops on the tray and let the marinade sit for at least 30 minutes. Overnight is best. Cover with cling wrap and place in the refrigerator if marinating overnight. Remove from fridge and set on the counter for 30 – 60 minutes to allow meat to get to room temperature
4. Preheat your dry skillet on high heat and, when the pan is hot, coat with the grapeseed oil. Place the lamb chops in the pan and sear each side for about 2 minutes to brown the outside.
5. Reduce the stovetop heat to medium and pan grill to desired doneness. Remove from heat and let rest 10 minutes before serving. Enjoy!
MACRONUTRIENTS CHART
FYI
There is enough marinade to coat 5 or 6 lamb chops. If you only need one or two at a time, prepare the rest and then store in a freezer-safe glass container or freezer bag. Separate each lamb shop from the others with a strip of parchment. The frozen lamb chops will keep for 2 to 3 months in your freezer if stored properly. To thaw, separate the chops into a single layer and place in the refrigerator overnight. Before using the lamb chops, take them out of the refrigerator and let the meat get to room temperature before grilling.
These lamb chops also make a great take along lunch.
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