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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.
Ingredients
Instructions
Mix rosemary, thyme, garlic, lemon zest and 2 tbsp olive oil.
Coat cutlets in herb mixture.
Rest 30 minutes at room temperature.
Heat remaining oil in a cast iron pan until very hot.
Season cutlets with salt and pepper.
Sear 2-3 minutes each side for pink and juicy.
Rest 3 minutes.
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.
