I am so excited about this easy high protein and delicious paleo recipe. I have many people who write in, call me or just ask me for simple and easy ways to make lamp chops at home. They may not have a BBQ or they hate the mess, and some people in studio apartments do not have ovens. Well this recipe is for you! Also, this is for the many busy people out there that I want to help to get good delicious food into their bodies as well as adhere to their paleo meals, yet not spend a whole evening in the darned kitchen. Then there is clean up too! Heck no. Food and cooking can be fun. Did I mention that the leftovers from these simple and fast New Zealand lamb chops are to die for?! Served up cold the next day, take them to work and your co-workers will be envious.
I served these little guys on top of my seriously simple and easy zucchini puree which I also use weekly as my healthy soup. Again so easy to make! You could also try my homemade Paleo Dairy Free Pesto served alongside the chops if you have the ingredients around. It is easy to make and the leftovers keep for weeks to come.
I think you will all enjoy this. Send me an email and tell me what you think.
Paleo Simple and Fast New Zealand Lamb Chops
- 6 New Zealand lamb chops - approx. 1 - 1½" thick
- 2-4 tablespoons olive oil
- 2-3 tablespoons fresh or dried rosemary - (finely ground)
- OPTIONAL: 2 red chili peppers
- 1 tablespoon butter
- 4 tablespoons Dijon mustard
- 4 tablespoons pesto sauce
- OPTIONAL: Scallion salt
- TOOLS: You will need a fairly large skillet.
- Salt and pepper to taste
- Dry your chops slightly.
- On one side of your chops drizzle about 1 tablespoon of olive oil over the top.
- Loosely sprinkle 1 tablespoon of rosemary on top of the oil.
- Slice your peppers in strips and set aside.
- Heat up 1-2 tablespoons of olive oil and your 1 tablespoon of butter in a large skillet.
- The chops should not be crowded. Leave room between them.
- Turn heat down to medium.
- Place the "plain" side down in the pre-heated skillet.
- Let brown liberally (not burn) for about 4-5 minutes.
- Turn each chop over, now cooking the seasoned side.
- Let chops brown.
- Add peppers and allow them to cook in the fats and juices in the skillet.
- Turn heat down after about 4 minutes or until you've reached the desired temperature or until done to your liking. I like mine medium (145°) and they will continue to cook a bit after removing from the heat 5°-10°. Those who prefer rare may like an internal temperature of 140°.
- Spread mustard on top of each chop and then some of the pesto.
- Then turn over and allow the mustard and pesto to cook briefly.
- Remove and flip over and serve with your pan juices and your peppers as a flavor addition as well as a garnish on top of your chops.
- Grate a bit of fresh sea salt and fresh cracked paper and/or scallion salt on top of each or allow each guest to season their own.