Eosinophilic Esophagitis Friendly Pan-Seared Lamb Chops with Garlic and Rosemary
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Learn more →Ingredients
4 servings
- 8 lamb loin chops (about 1 inch thick, 3–4 oz each), patted very dry
- 1 tsp fine sea salt
- 2 tbsp avocado oil or olive oil
- 3 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 4 cloves garlic, lightly crushed and peeled
- 4 sprigs fresh rosemary
- 2 sprigs fresh thyme
For serving
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Remove the lamb chops from the refrigerator 20–30 minutes before cooking and pat them completely dry with paper towels. Season all surfaces evenly with the sea salt.
- 2
Heat a 12-inch cast-iron skillet over high heat until a drop of water evaporates on contact, about 2–3 minutes. Add the avocado oil and swirl to coat, then lay the chops in the skillet in a single layer without crowding — work in two batches if needed. Sear undisturbed for 3 minutes, until the underside is deep mahogany brown and releases cleanly from the pan.
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