Recipe provided by | Milk & Honey Nutrition
INGREDIENTS
6 American lamb rib chops (aka, lamb lollipops; make sure to ask your butcher for American lamb)
2 cloves minced garlic
Zest from 1/2 lemon
2 tablespoons dijon mustard
1 tablespoon minced fresh rosemary
2 Tbsp butter, melted
1/2 tsp salt
1/4 tsp black pepper
1/4 cup dry white wine
2 tablespoons avocado oil
DIRECTIONS
Combine the garlic, lemon zest, Dijon mustard, rosemary, butter, salt and pepper, and white wine in a bowl. Whisk to combine. Add the lamb lollipops to a sealable container (like a plastic bag or glass Tupperware container) along with marinade and let them sit for 3-4 hours in the refrigerator.
Once ready to cook, allow your lamb rib chops to reach room temperature before you start cooking them.
Heat your avocado oil in a large cast iron skillet. Once the oil is good and hot, gently add your lamb rib chops to the pan and cook for 4 minutes. Flip. Cook for an additional 4 minutes.
Remove the lamb lollipops from the pan, and let them sit for 10ish minutes before cutting in. Garnish with extra rosemary and enjoy!
And if you want a little extra sauce for garnish, mix together the following:
2 cloves minced garlic
Juice from 1/2 a lemon
2 Tbsp Dijon mustard
1 Tbsp fresh rosemary
4 Tbsp butter, melted
1/2 tsp salt
1/4 tsp black pepper
