I do consider Lamb another type of wild meat. Granted you don’t hunt and harvest them out in the wild but it does have a flavor all to its own. And it’s not too often that we use lamb meat in our everyday cooking here in Nevada. If you can find some locally raised lamb, I highly recommend giving this easy lamb chop recipe a try.
As a side note, this marinade and cooking method would work well on elk loin and venison loin steaks.
- 8 – 1 1/2 inch thick lamb chops
- 5 garlic cloves
- 3 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 1 teaspoon kosher salt
- 4 tablespoons olive oil
- 2 tablespoons butter
- Using a blender or food processor, pulse garlic, herbs, salt and olive oil. Pour mixture over lamb chops, cover with plastic wrap, place in refrigerator and marinade for 1-2 hours. Remove from refrigerator and bring to room temperature 30 minutes before cooking.
- Heat oven to 400 degrees.
- Heat two cast iron skillets to high heat. Melt 1 tablespoon of butter in each skillet. Add lamb and cook until browned on one side, about 3 minutes. Turn and cook on the other side until browned, about 3 minutes. Transfer lamb to oven and cook for 5-7 minutes. Remove from oven and let rest for 5 minutes.