Pasture-Fed Lamb Chops

Description

Embark on a culinary adventure that marries exquisite flavor with ethical sourcing through our pasture-fed lamb chops. These delectable cuts, celebrated for their tenderness and conscientious origins, are sourced from lambs raised on open pastures. Our unwavering commitment to sustainable farming practices ensures a delectable and responsible culinary experience. Immerse yourself in the world of pasture-fed lamb chops and discover versatile, succulent cuts that embody both exceptional taste and environmental responsibility.

Recipe: Herb-Crusted Pasture-Fed Lamb Chops with Minted Pea Puree

Ingredients:

• 4 pasture-fed lamb chops
• 2 tablespoons olive oil
• Salt and black pepper, to taste

For the Herb Crust:

• 1 cup fresh breadcrumbs
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh rosemary, chopped
• 2 cloves garlic, minced
• Zest of 1 lemon
• 2 tablespoons olive oil

For the Minted Pea Puree:

• 1 cup frozen peas, thawed
• 2 tablespoons fresh mint leaves
• 1 clove garlic, minced
• 1/4 cup Greek yogurt
• Salt and black pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, combine the fresh breadcrumbs, chopped fresh parsley, chopped fresh rosemary, minced garlic, lemon zest, and olive oil to create the herb crust mixture.
3. Season the pasture-fed lamb chops generously with salt and black pepper.
4. Press the herb crust mixture onto both sides of each lamb chop to form a flavorful coating.
5. Heat olive oil in an ovenproof skillet over high heat.
6. Place the herb-crusted lamb chops in the skillet and sear for 2-3 minutes on each side until they develop a golden crust.
7. Transfer the skillet to the preheated oven and roast the lamb chops for approximately 8-10 minutes for medium-rare or until desired doneness is achieved.
8. While the lamb chops are roasting, prepare the minted pea puree. In a blender or food processor, combine thawed peas, fresh mint leaves, minced garlic, Greek yogurt, salt, and black pepper. Blend until smooth.
9. Once the lamb chops are cooked to your liking, remove them from the oven and let them rest for a few minutes.
10. Serve the herb-crusted pasture-fed lamb chops hot, accompanied by a generous dollop of minted pea puree.