This recipe works well with both chops and t-bone lamb steaks. The multi-faceted flavor combo in our Lamb Blend shines in this dish. Store owner and chef Anne created this blend with the fatty nature of lamb in mind. The cinnamon and nutmeg work to balance the richness of the protein. Rosemary and garlic play alongside to bring traditional flavor to this fantastic blend. Oh, and PS: Anne uses this blend regularly on salmon. Yes, Salmon!
Time: 45 min
Serves 4Rating
/rating_on.png "1 Star")
/rating_off.png "2 Stars")
Loading...| 6 single cut lamb chops or t-bone steaks | |
| Lamb Blend | |
| Herbes de Provence Extra Virgin Olive Oil | |
| 4 garlic cloves, peeled and smashed | |
| Rosemary Sea Salt | |
| Fresh Rosemary for finishing the dish |
| 1. | Rub the lamb with Herbes de Provence Extra Virgin Olive Oil on both sides. Season with Lamb Blend. Allow to sit at room temperature for 30 min. |
| 2. | Heat a cast iron over high heat. Drizzle Herbes de Provence Extra Virgin Olive Oil into the pan and sear the lamb on one side until deeply golden brown - about 5 minutes. Turn the lamb and reduce the heat to low. Add in the garlic cloves. |
| 3. | Cook the lamb for another 4-8 minutes until desired internal temp. Move to a plate to rest. Because cast iron retains heat, the lamb will continue to cook, so it's important to move it from the cast iron. |
| 4. | Use a fork to mash the garlic cloves and mix with the rendered fat in the pan. Add in some chopped fresh rosemary leaves. Spoon this paste over the lamb and sprinkle with Rosemary Sea Salt. |
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