Herb Crusted Lamb Chops
I was inspired to create this recipe by a Martha Stewart tv show I saw once. I didn't get the recipe, I only knew that she made herb-crusted lamb chops. This is my homage to that recipe. I do make it at home, but I also always, always make it when we go camping. When at a campsite, instead of using a mortar and pestle, I put all the herbs and spices into a ziplock bag and pound them into dust using the tent-stake mallet. Then I use the camping cast iron on the scamp stove for the entire process--covering the skillet to create an "oven" effect. It tastes great when you're cooking outside surrounded by God's great out-of-doors--but it's also great inside using your in-house cast iron.
- 4 Small Loin Lamb Chops (About 1" thick)
- 2 tbsp Herbs de Provence
- 1/4 tsp Lemon-Pepper Seasoning
- 1/4 tsp Seasoned Salt
- ~1-2 tbsp Olive Oil
- 1/4 cup Soy Sauce
- 1/4 cup Worchestershire Sauce
- 1/2 cup Red Wine
- 1
Coming the soy sauce, Worcestershire sauce and red wine in a ziplock bag, or a Stasher's reusable bag and place lamb chops in mixture. Let marinade for an hour in the refrigerator, then take the bag out and let the chops marinate for another hour at room temperature.
Preheat oven to 450*
Place the Herbs de Provence, lemon-pepper and seasoned salt in the bowl of a mortar and pestle. Grind the mixture into a powder.
Remove chops from marinade and blot dry with paper towels.
Sprinkle both sides of each chop (or roll the chops in the herb mixture) with the herb mixture.
Heat a 12" cast iron skillet on medium-high heat until hot, but not smoking. Pour olive oil into skillet and swirl around to cover the bottom of the skillet--use more oil as needed.
Place chops into hot skillet and sear on both sides for about a minute--make sure to have the splatter screen handy for this step!
Once both sides are seared, remove the skillet fro, the heat and place it in the preheated oven for 5-7 minutes, depending on how well done you like your hops. Remove skillet from oven and let the chops rest for about 5 minutes before slicing.
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