Pan-Seared Lamb Chops with Sage-Apple-Mint Puree

EGG-FREE. NIGHTSHADE-FREE, NUT-FREE

I’m always blown away by how easy it is to make delicious, perfectly seared lamb chops at home. While the lamb chop is a very tender cut of meat you don’t have to do much to, the sage-apple-mint puree adds a savory finish that makes the chops melt in your mouth. This is a great dinner for two—especially when celebrating a special occasion.

Makes 2 or 3 servings

Prep time: 15 minutes, plus 1 hour marinating time

Cooking time: less than 10 minutes

3 tablespoons extra-virgin olive oil

1 tablespoon finely chopped fresh rosemary

3 garlic cloves, minced

½ teaspoon sea salt

⅛ teaspoon freshly ground black pepper

8 lamb chops, each about ¾ inch thick

2 tablespoons coconut oil or ghee

Sage-apple-mint puree

1 Granny Smith apple, cored and sliced

⅓ cup extra-virgin olive oil

¼ cup packed fresh mint leaves

1 tablespoon chopped fresh sage

2 teaspoons apple cider vinegar

Pinch of sea salt

1. In a small bowl, combine the olive oil, rosemary, garlic, salt, and pepper. Place the lamb chops in a shallow baking dish and spoon the olive oil mixture over the chops, making sure to coat both sides. Cover and marinate the lamb in the refrigerator for 1 hour.

2. Meanwhile, to make the puree, place all the ingredients for the puree in a food processor and process until combined. Set aside.

3. In a large skillet with a lid, melt the coconut oil over medium-high heat. When the oil is hot, add the chops and sear until golden brown on both sides, 2 to 3 minutes per side. Remove the skillet from the heat, cover the skillet, and let it sit for 2 to 3 minutes.

4. Remove the chops from the skillet and let them rest for 5 to 10 minutes. Serve topped with the sage-apple-mint puree.

Change it up: For rarer lamb chops, remove the chops from the skillet and let them rest immediately after searing.