A flavorful Grass-Fed Lamb Chop recipe you will enjoy. It can also be used for any part of the lamb and even goat.

Ingredients:

1½ lb Grass-Fed Lamb Chops

Marinade:
¼ c Macadamia Nut Oil
3 Garlic Cloves finely minced
1 Tbsp. Rosemary Leaves, finely chopped
1 tsp each Seasoning Salt and Pepper

Gravy:
2 c Grass-Fed Beef Stock
3 Tbsp. Coconut Flour
1 Tbsp. Rosemary Leaves finely chopped
2 Rosemary Sprigs, for stronger rosemary flavor

Marinade:
1. Mix marinade ingredients together in zip lock bag.
2. Place chops into bag.
3. Shake bag to coat all chops and leave to marinade for at least three hours or overnight in fridge.

Instructions:

Cooking:

1. Take lamb out of fridge 30 minutes prior to cooking.
2. Heat a large skillet over high heat.
3. Place each chop in the skillet. Once all chops are in, turn heat down to medium high.
4. Cook four to five minutes on each side. Remove from pan and leave all grease/oil in pan.

Gravy:
1. Return skillet to medium heat with the oil in pan (need three tablespoons)
2. Add coconut flour and whisk for 30 seconds.
3. Pour in Grass-Fed Beef Stock keep whisking constantly to dissolve flour mixture with out lumps.
4. Add chopped rosemary and sprig.
5. Simmer, stirring regularly, for two to thrree minutes until it thickens into a gravy consistency. Remove rosemary sprigs.
6. Rest for three to five minutes, serve with gravy on tip.

Serve with your favorite sides.

Enjoy.

Submitted by Sandra Slanker