Is it cruel to eat lamb? I say no. If there’s one thing I’ve learned from working on Bizarre Foods, it’s that it is cruel to not use every part of the animal. And since I own a lambskin purse, it would be wrong of me to not have lamb chops. It’s the same reason I tell my husband I need to keep buying leather boots if he’s going to make hamburgers every weekend.
This lamb recipe is from Martha Stewart and I’ll definitely be making it again in the future (and not just so I can buy another purse).
Ingredients
- 3/4 pounds of fingerling potatoes
- 4 lamb or rib shoulder chops (8 oz each)
- 3 tablespoons of olive oil, divided
- Salt
- Pepper
- 1/2 cup of plain yogurt (I used Wallaby Greek yogurt)
- 2 teaspoons of chopped fresh cilantro
- 2 teaspoons of fresh lemon juice
Equipment
- Cutting board
- Knife
- Baking tray
- Metal spatula
- Large skillet
- Tongs
- Instant read thermometer
- Mixing bowl
- Whisk
Directions
Preheat the oven to 425°.
Wash the fingerling potatoes and then cut each in half lengthwise.
Put them on the baking tray and pour 1 tablespoon of olive oil on top and toss to coat.
Bake for 35 minutes, flipping halfway through.
While those are in the oven, place a large skillet over medium-high heat and add the rest of the oil.
Season both sides of the lamb chops with salt and pepper.
Cook the lamb on each side anywhere from 4-15 minutes (depending on how you want it done) until an instant read thermometer inserted into the thickest part of the cut reads your desired temp:
Medium-rare: 145°
Medium: 160°
Well-done: 170°
Meanwhile, whisk together the cilantro, lemon juice, and yogurt to make the sauce. Season with salt and pepper.
Elimination Diet safe: Yes!
