Looking for a lat minute holiday recipe? Or just looking to impress someone with an excellent meal. I’ve got one for you. I present, Windrose Farms Lamb Chops. I love to serve these with mashed potatoes or sweet potatoes. Ahem, and if you are not making those potatoes in the Instant Pot you are missing out, my friend!
Windrose Farm Lamb Chops
½ teaspoon celery seeds
2 tablespoons extra-virgin olive oil
1 teaspoon sea salt
¼ teaspoon freshly ground pepper
2 teaspoons Worcestershire sauce
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh rosemary
8 lamb chops
Grind the celery seeds, preferably using a mortar and pestle. Combine the celery seeds with the olive oil, salt, pepper, Worcestershire sauce, mint and rosemary to make a marinade.
Drench the chops in the marinade, making sure all sides are covered. Set aside to rest as you warm up a grill pan or cast iron skillet over medium heat until hot, about 5 minutes.
Sear the chops (this will probably need to be done in batches) 3 to 4 minutes on each side, then cover the pan or skillet and continue cooking the chops to desired doneness, about 3 to 4 minutes more.
Remove from heat and set aside to rest for several minutes before serving.
Serves 4-8
Source: LA Times
