I'm giving props for the chops, to my bro, for inspiring this one. When I was visiting him recently he made the tastiest, juiciest pan fried lamb chops ever. It's all I have thought about...thence the sage pops were born. His rack of lamb is affectionately called "Lambcini" because his name is Mancini, he's nick named Fancini. So there you go, "Fancini Lambcini inspired by Mancini."
There he is, my BIG brother Chris (I emphasized "big" to make myself feel younger)...
These babies are so quick and easy, why don't we eat lamb every week? Bahhh $$.
Lamb has a delightful, sweet flavor on it's own and I think some earthy sage and garlic compliment it perfectly. Annnnd, they can be eaten with your hands like a lambsicle (that's the sexy part).
{Sage Lamb Chops}
Serves 2
INGREDIENTS-
- 6-8 lamb chops (depending on the size of the chops & the size of the person)
- Olive oil or unsalted butter
- 3 Cloves garlic, minced
- 3 T. Fresh sage leaves, minced
- Onion powder (I include the powder because it makes the meat a little crustier or maybe that's just in my mind)
- Salt & pepper
PREPARATION-
While I'm prepping my sides, I let the meat sit out for a bit. Cold meat does not appreciate a hot pan.
On the stove, preheat a large stainless steel pan on medium-high heat. Pat the meat dry. Rub with butter or oil. Rub in the garlic and sage and sprinkle on the onion powder and pepper. Really cake on the flavor. Save the salt until after to prevent burning.
Make sure the pan is good and sizzling. With tongs, place your chops in the pan and turn them when they are really browned. When the flipped side is done I like to set them aside, one at a time, quickly sear the edges (with tongs). The lamb is done when it's nicely seared on the outside & still pink (or red) in the center it should take 3-5 minutes.
Salt and serve. Mmmm, smells so good! I served mine with roasted acorn squash and a baby salad.
In the wise words of my six-year-old, Gabe,
"Sheep is great, it's better than steak!"