Lamb chops

This is the last of my grass fed lamb stash. As you know grass fed meat is much higher than in Omega 3 than the grain fed variety.




Ingredients:

• lamb shanks (I happen to cook about 10 for the week)
• salt/ pepper to taste
• 1/2 tsp dry oregano
• 1/2 tsp dry thyme
• 1/2 tsp dry sage
• 1/2 tsp garlic powder
• 1/2 tsp dry rosemary (I omitted this as my wife hates rosemary)

Directions:

Heat a large cast iron skillet. while the skillet is warming up (3-5 min) pat the lamb chops dry. salt and pepper both sides. brown both sides on med-high heat , about 5-7 min. The second side takes a bit more as the skillet has cooled. You do not need to add oil as this meat gives off enough fat to cook in. heat oven to 350 degrees. combine herbs in a small bowl to mix well, sprinkle both sides liberally with herb mixture,( this is where metal tongs are your friend) cover loosely with aluminum foil shiny side down. and finish cooking in the oven for another 20 min. drain the fat (a lot will be rendered out)and save it if you like to cook with it. I love lamb!