20 min · Serves 4
Seared Pastured Lamb Chops with Mint Yogurt
Quick-seared pastured lamb loin chops served with a cool, bright mint-yogurt sauce.
SearedMediterraneanWeeknight
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Pan-Seared Pastured Lamb Rib Chops
Pastured lamb rib chops seared in garlic-rosemary butter for a fast, restaurant-quality dinner.
- Prep
- 10 min
- Cook
- 8 min
- Total
- 18 min
- Serves
- 4
Marinate your lamb!
Pastured lamb is lean and full-flavored — a marinade seasons it through, adds moisture, and its acid gently tenderizes the meat while mellowing lamb's natural richness. It makes an especially big difference before grilling chops, steaks, or kebabs.
Get our easy lamb marinadesIngredients
- 8 Queen City Farm pastured lamb rib chops
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 3 tablespoons butter
- 4 cloves garlic, smashed
- 3 sprigs rosemary
Directions
- 1
Season the chops with salt and pepper.
- 2
Sear in olive oil over medium-high, 2-3 minutes per side.
- 3
Add the butter, garlic, and rosemary and baste for 1 minute.
- 4
Rest briefly and spoon the pan butter over top.
Notes
Farm tip: Baste with the garlic-rosemary butter for the last minute — it perfumes the lean meat beautifully.
Serving suggestion: Serve with mashed potatoes and asparagus.
Shop the cut for this recipe
Pasture-raised on our Falmouth, KY farm — order online for farm or market pickup.
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