Cast Iron Garlic Lamb Chops
Do you own a cast iron grill? If your answer is yes keep on reading, otherwise, stop what you’re doing and go get one now! I swear by mine, there are so many possible recipes and you don’t have to leave your kitchen for those perfect sear marks. Exactly as the name suggests, all you need is a cast iron grill, garlic, and some lamb chops for my Cast Iron Garlic Lamb Chops!
- 4 lamb chops
- 1 tsp HEB Tuscan Herb Finishing Butter
- 8 cloves garlic (skin on)
- 1 tsp sea salt
- 1 tsp coconut oil
- Season lamb chops with sea salt on both sides and let them rest until at room temperature (about 30 minutes).
- Preheat oven to 400 degrees Fahrenheit.
- Bring cast iron skillet to high heat, add coconut oil.
- Sear garlic for a couple minutes until it becomes fragrant and skin begins to brown.
- Add lamb chops and sear for 2 minutes on each side.
- Meanwhile, continue to flip garlic until skin blackens, part of the skin will fall off.
- Place cast iron grill in oven and bake for 3 minutes for medium rare. 5 minutes for medium.
- Remove skillet from oven and set on cool place.
- Add finishing butter to each lamb chop.
- Cover with foil and let lamb chops rest for 5 minutes before serving.
Nutritional Content Source: Cast Iron Garlic Lamb Chops
| MACROS | Calories | Carbs | Fat | Protein | Cholest | Sodium | Sugars | Fiber |
|---|---|---|---|---|---|---|---|---|
| Cast Iron Garlic Lamb Chops | 406 | 0g | 33g | 24g | 4mg | 971mg | 0g | 0g |
I love roasted garlic so much I can eat it alone! Searing it to the point of developing a nice black char is my favorite way to enjoy them. By leaving the skin on you’re protecting the garlic from burning, and the skin will easily fall off on its own once it’s cooked. The HEB finishing butter takes these lamb chops from amazing to steakhouse quality, try it and you’ll be hooked!
Pro Tip: Use the residual grease and pan juices as a “gravy” over mashed potatoes or vegetables. ALL the flavor is here, don’t let it go to waste!
