Gluten and dairy free cast iron seared lamb & potatoes, nuf said.
Being from the mid-west I feel this plate is all a girl needs. However, you could serve it with a salad or other veg. Maybe some sour cream for the potatoes would be appropriate.
Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…
Boneless Lamb Sirloin Chops
- RUB chops on both sides with a mixture of; 1 tbsp. garlic, 1 tbsp. thyme, 1 tbsp. rosemary, a dash of apple cider vinegar, and S/P. Let marinade in fridge for a couple hours.
- LET chops come to room temperature for about 20 minutes.
- ADD 1-2 tbsp. coconut oil into a cast iron pan and heat to medium high heat; sear on both sides for a 3-4 minutes each. Put into 400 degree oven till desired temperature flipping once. I like 150-155 internal temperature.
- PLACE chops on a platter and let rest for at least 10 minutes.
- DEGLAZE pan with 1 1/2 cups red wine. (or broth) Scrape all the good bits from the cast iron. Let wine reduce for about 5 minutes or so.
- ADD green onions, fresh chopped parsley, and S/P.
- POUR that mixture right over the lamb and serve.
- BOIL 1 bag of fingerling potatoes until a fork easliy goes into a potato.
- DRAIN and set aside
- PUT 1-2 tbsp. coconut oil into the same pan on medium high heat.
- ADD 1 tbsp. dried thyme, dried rosemary, and garlic powder.
- PLACE fingerlings back into pot and lightly smash them with the back of a fork.
- COOK on each side until crisp.
- ADD lots of S/P.
Oh, man! The flavor of all the bits scrapped off the cast iron that we reduced the red wine with was amazingly delicious! This is a must try. Even if you don’t think that you like lamb, just try this one. You CAN do this recipe with steak though.
Thanks for listening!