Lamb Chops with Herb Crust
Pan-seared lamb cutlets with a rosemary and thyme herb crust — quick, impressive and paleo perfect. Letting the coated cutlets rest at room temperature for 30 minutes before searing lets them cook through evenly instead of staying cold in the centre.
Total time
43 min
Prep
35 min
Cook
8 min
Difficulty
easy
Cuisine
Paleo
gluten-freepaleo
Ingredients
12lamb cutlets, frenched
3 sprigsfresh rosemary, leaves stripped and chopped
3 sprigsfresh thyme, leaves stripped
4 clovesgarlic, minced
3 tbspolive oil
1 tsplemon zest
1 tspsalt and black pepper
lemon wedgesto serve
Instructions
1
Mix rosemary, thyme, garlic, lemon zest and 2 tbsp olive oil.
2
Coat cutlets in herb mixture.
3
Rest 30 minutes at room temperature.
4
Heat remaining oil in a cast iron pan until very hot.
5
Season cutlets with salt and pepper.
6
Sear 2-3 minutes each side for pink and juicy.
7
Rest 3 minutes.
8
Serve with lemon wedges and a green salad.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
836
Protein
61.5g
Fat
61.8g
Carbs
8g
Fiber
4.4g
Sodium
425mg
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