![]() I curiously took a bite and *gasp* I loved them, too! When marinated and grilled they taste really similar to a beef tenderloin steak! Turns out lamb is a super versatile red meat, too. Steve likes lamb, so I threw them in a simple marinade and tossed them on the grill for him. They sat in the freezer for almost a year before I pulled them out because (see above) I don’t like lamb. Historically I’ve only liked lamb if it’s covered in a heavily spiced Indian curry sauce to mask its “lamby” flavor and pretend it’s beef.Ī friend of mine gifted us some lamb lollipops (she’s my beef share lady - in case you think I have strange meat-gifting friends). So, let’s talk about Perry’s Plate’s very first lamb chop recipe. Some things (like peaches) will never make my A-list. I’m realizing that some of my food preferences are due to the method of preparation and it’s just a matter of finding the right method that I like! ![]() I’d be interested to know how many posts start off like, “I don’t even like but here’s a great recipe for it!” Drizzle with some of the butter/herb sauce, a dusting of pepper, and the additional figs/goat cheese.These marinated lamb loin chops are perfect for a fancy meal for two that doesn’t take much effort! Grill them or cook them in a skillet - they’re tender & delicious either way! Add a piece of baked puff pastry and a lamb loin chop leaning on the pastry. For plating, put to the side of the plate, some arugula, a few goat cheese stuffed figs and a drizzle of olive oil.Use a rubber spatula to wipe the skillet clean! Drizzle this sauce into a small container. Add the cognac and deglaze the skillet cooking on medium about 60 seconds. Use tongs and remove the wilted herb bundles. ![]() Add the thyme and rosemary bundles and ‘fry’ (basically flavoring the oil and butter) about 2-3 minutes. Put the chops in and pan sear on each side about 2 ½ minutes. Heat a large (10-12”) cast iron skillet on medium high heat.Put equal amounts of salt on both sides of the lamb loin chops.Serve the remaining figs and goat cheese on a plate when serving. Take about half the figs and put about one-half teaspoon of goat cheese in each.Bake in a preheated 400 oven about 10 minutes or until puffed and a golden brown. Brush with the egg white and sprinkle with a few flakes of sea salt. Put the puff pastry squares on a parchment paper lined cookie sheet.If you’re not sure where to find True Aussie Grassfed Beef & Lamb, then just click here, put in your zip code, and you’ll find available retailers! xoxo ~allyįor more great holiday recipes and to see where you can buy Aussie Grassfed Beef and Lamb in your area visit their website! Aussie lamb not only is a special treat for my family, but it’s the kind of meal that makes our gatherings truly memorable and lasting. Honestly, making this choice is good for you and good for your family. Plus, because these animals graze out in the free open range they’re eating grass and natural ingredients full of antioxidants, minerals and vitamins that are passed on to you in the meats. Why do I love True Aussie Beef and Lamb? Probably the most important reason is that the grassfed beef and pasture-raised lamb are good for you. And, when you eat it, you know that you’re eating protein that truly GOOD for your health! Convince me to Buy Aussie Lamb Then a swanky sauce that I promise even amateurs can make with no trouble! Because this lamb is pasture raised and free range, all the deliciousness is already in the meat, so you don’t need to gussy it up with a lot of extras. What makes them so delicious? Well, not much other than some salt and pepper and a simple pan searing. In fact, you might just start blowing those horns and lighting sparklers as you bite into these lamb loin chops. Making this recipe will make the evening even more spectacular. Let’s stay tucked into our cozy nests and enjoy ringing in the new year with loved ones, family, friends and more. And, when better to do this recipe than New Years Eve! I’ve heard the saying that going out on New Years Eve is only for amateurs, which basically means, well, let’s avoid all the possibilities of things going wrong because of the revelry. These simple easy lamb loin chops are great anytime of the year, BUT they’re most special sometimes on holidays. This recipe and what you’re reading is entirely my own creative intellectual property. This is a sponsored post in paid partnership with True Aussie Beef and Lamb.
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