Coconut Oil–Seared Lamb Chops with Rosemary and Garlic
Servings: 3–4
Preparation Time: 10 minutes
Ingredients:
- 1/4 cup rosemary, leaves removed from stems
- 1 fist of garlic, peeled and chopped
- 6 lamb rib chops
- 1–2 tablespoons of coconut oil
- salt and pepper to taste
Directions:
Preheat oven to bake at 400 degrees.
In a mini food processor, pulse the rosemary and garlic until finely minced.
In a small skillet, sauté the rosemary and garlic in 1 teaspoon of coconut oil until soft. Set aside.
Rinse lamb chops under cool water.
Pat dry on either side with a paper towel.
Heat an oven-safe skillet over medium-high heat, adding 1 tablespoon of coconut oil to the pan.
Sprinkle both sides of the chops with salt and pepper.
Sear chops 2 minutes a side.
Top chops with garlic and rosemary and place in the oven.
Bake for 2 minutes and remove from oven and serve.
Recipe and photo submitted by The Food Lover’s Primal Palate.
