One of the most exciting things about moving into my new home was the thought of having my own herb garden. I’ve never had a green thumb, but I still wanted to try my hand at this. I hate buying a whole bunch of herbs from the grocery store, to only use it once that week and then end up tossing it out. So who new with some sun and water, my herb garden exploded and is actually thriving!
At one of my recent trips to the meat counter, we picked up an amazing French rack of lamb. And as I was sitting at my desk one afternoon thinking of dinner plans, I really wanted to use some of the fresh rosemary from my backyard. And nothing goes better, in my opinion, with lamb quite like rosemary and garlic. I normally cook a whole rack of lamb in the oven, but wanted to try pan searing it this time, so that each lamb piece gets a good browning. And since I’m trying to be Paleo aware in my cooking, I’ll be searing the lamb with none other than Coconut Oil.
Serving Size: 2
Cook Time: 5-7 minutes
1 rack of lamb, sliced into individual chops
1 head of garlic, peeled and coarsely chopped
1/4 cup fresh rosemary leaves removed from stems
2 tablespoons of coconut oil, allow to sit at room temperature
Sea salt and freshly ground pepper to taste
In a mini food processor, pulse the rosemary and garlic until finely minced. In a small skillet over medium heat, sauté the garlic and rosemary with 1 tablespoon of coconut oil until soft. Set aside.
Using a paper towel, thoroughly pat the lamb chops dry. Sprinkle generously on both sides with salt and pepper. In a large skillet over medium high heat, add the remaining 1 tablespoon of coconut oil. Sear the lamb chops for about 2-3 minutes, per side. Remove from heat and sprinkle the lamb chops with the garlic and rosemary. Plate and serve immediately.