Uploaded June 2023 | Updated September 2026, 2 weeks ago
Considered the darling of classical cuisines and modern-day gastronomy, lamb chops, like other bone-in cuts (such as t-bone steak), remain a superior protein option on menus and in home kitchens across the globe. This ‘Pan-Fried Pastured Lamb Chop with Marsala Reduction’ recipe from Annie Dru no exception to the rule and is sure to blow your taste buds away! 😍
Note: If you already have the grill fired up, you can do a quick sear on the lamb chops, but keep it to 2-3 minutes on either side. Of course, if you prefer more of a well-done lamb chop, feel free to do a longer sear on the grill for 5-6 minutes on each side. Enjoy!
Ingredients:
2 pastured lamb chops
4 Tbs. minced rosemary and thyme mixed with 1 tsp. Celtic sea salt
2 Tbs. pastured bacon grease or lard (coconut oil or ghee may be substituted but use lower temperature)
1 cup homemade beef stock (basic recipe in Nourishing Traditions)
⅓ cup Marsala wine
¼ cup homemade crème fraîche
1 pint cream, not ultra-pasteurized, mixed with 1 tablespoon buttermilk in glass jar set at room temp for 24 hours then refrigerated until set up)
Salt and pepper to taste
Directions:
Rub lamb chops with herb/salt mixture on both sides and let sit for 1 hour.
Heat cast iron skillet to hot, add bacon grease or lard and place chops in hot grease.
Sear on both sides and continue to cook, turning occasionally until rare inside.
Remove chops from pan and set aside.
Deglaze skillet with Marsala, scraping brown bits from the bottom with a spatula.
Add beef stock and simmer on high heat, stirring constantly, until reduced by half.
Remove skillet from heat and stir in crème fraîche until incorporated completely.
Add salt and pepper to taste and serve over lamb chops on a bed of sautéed chard.
Get the recipe at:
price-pottenger.org/journal_article/recipe-pan-fried-pastured-lamb-chop-with-marsala-reduction
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#fathersdayrecipes #lambchops #traditionalfoods
Considered the darling of classical cuisines and modern-day gastronomy, lamb chops, like other bone-in cuts (such as t-bone steak), remain a superior protein option on menus and in home kitchens across the globe. This ‘Pan-Fried Pastured Lamb Chop with Marsala Reduction’ recipe from Annie Dru no exception to the rule and is sure to blow your taste buds away! 😍
Note: If you already have the grill fired up, you can do a quick sear on the lamb chops, but keep it to 2-3 minutes on either side. Of course, if you prefer more of a well-done lamb chop, feel free to do a longer sear on the grill for 5-6 minutes on each side. Enjoy!
Ingredients:
2 pastured lamb chops
4 Tbs. minced rosemary and thyme mixed with 1 tsp. Celtic sea salt
2 Tbs. pastured bacon grease or lard (coconut oil or ghee may be substituted but use lower temperature)
1 cup homemade beef stock (basic recipe in Nourishing Traditions)
⅓ cup Marsala wine
¼ cup homemade crème fraîche
1 pint cream, not ultra-pasteurized, mixed with 1 tablespoon buttermilk in glass jar set at room temp for 24 hours then refrigerated until set up)
Salt and pepper to taste
Directions:
Rub lamb chops with herb/salt mixture on both sides and let sit for 1 hour.
Heat cast iron skillet to hot, add bacon grease or lard and place chops in hot grease.
Sear on both sides and continue to cook, turning occasionally until rare inside.
Remove chops from pan and set aside.
Deglaze skillet with Marsala, scraping brown bits from the bottom with a spatula.
Add beef stock and simmer on high heat, stirring constantly, until reduced by half.
Remove skillet from heat and stir in crème fraîche until incorporated completely.
Add salt and pepper to taste and serve over lamb chops on a bed of sautéed chard.
Get the recipe at:
price-pottenger.org/journal_article/recipe-pan-fried-pastured-lamb-chop-with-marsala-reduction
.
.
.
#fathersdayrecipes #lambchops #traditionalfoods
