Simple, succulent, and perfectly seared rack of lamb. Don't miss the latest episode of Skill'it. (Click here to sign up for notifications when new episodes air.)
Rosemary Lamb Chops
- Cooking and Prep: 20 m
- Serves: 4
Prepare the Rack of Lamb
Slice your rack of lamb into individual steaks following the bone. (You can french the bone for a more elegant look, if desired.)
Sprinkle a nice coating of Gefen Pink Himalayan Salt and black pepper, coating all sides.
Chop some rosemary and rub it over the lamb.
Place your lamb in a hot skillet with two tablespoons of coconut oil for basting your steaks. Add in a stick of rosemary and let your lamb cook for three to four minutes on each side.
Let it sit for 10 minutes before serving.