Posted in Lamb, Potato

Cast Iron Seared Lamb & Potatoes

Hi All,

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.

Fingerling Potatoes

  • 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!


Integrative Wellness Community

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