Rosemary Lamb Chops

Moshe  Bloch Recipe By
  • Cooking and Prep: 20 m
  • Serves: 4
  • No Allergens

Simple, succulent, and perfectly seared rack of lamb. 

 


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Ingredients (5)

Main ingredients

Start Cooking

Prepare the Rack of Lamb

  1. Slice your rack of lamb into individual steaks following the bone. (You can french the bone for a more elegant look, if desired.)

  2. Sprinkle a nice coating of Gefen Pink Himalayan Salt and black pepper, coating all sides.

  3. Chop some rosemary and rub it over the lamb.

  4. 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.

  5. Let it sit for 10 minutes before serving.

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