I’m not sure about you but there is just something about entering Whole Foods that really gets me excited about cooking and eating! It borders on being slightly over stimulating yet you’re so ready for it. Between the hot food counters, the array of gourmet cheese, the exotic herbs and spices you can’t find anywhere else, their amazing seafood counter and of course, their wonderful meat counter, I’m just always like, take my money! I ventured out to Whole foods a few days ago and lets just say, it was a swipe your card and don’t look back type of day.
I had already picked up a gorgeous ribeye but I looked over and couldn’t take my eyes off this gorgeous rack of lamb. There it was, in all its glory, surrounded by other meat, but it just stood out from the crowd. I ordered 1 lb, the gentleman at the counter politely wrapped the lamb, and I went along my merry way. I couldn’t wait to season it up and chow down. I had the ribeye first, so I refrigerated the lamb with plans to make it in two days.
When I finally decided to make it, I took the lamb chops out of the fridge and brought it to room temperature. I did this because although it isn’t necessary, I wanted to do everything right for my precious lamb chops! Bringing it to room temperature allows for a more even cook. When cold meat hits a hot pan, the muscle fibers tense up and the meat cooks unevenly. I seasoned the meat at room temperature as well.
A lot of people shy away from lamb because of its reputation for being too “gamey”. Lamb has a distinct taste. If you season it properly, then you can enjoy the lamb chops without worrying about it tasting too gamey. Here is what I used:
1 lb lamb chops
1/2 tsp all purpose seasoning
1 tsp salt free Mrs Dash garlic & herb seasoning
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp cajun seasoning
1 tbsp Worcestershire sauce
10 tbsp salted butter (Divide into one block of 4 tbsp and another 6 tbsp for later!)
1/2 cup of grated parmesan cheese
Preheat your oven to 400 degrees Farenheit. Remove your lamb from the packaging and rinse. Pat dry and add all your seasonings (except for the butter) Grab a skillet (I used a cast iron) and place it on medium heat. Wait 2-3 minutes for the pan to heat up and toss in 4 tbsp of butter. Once the butter has melted, start adding the lamb chops. You’ll quickly sear the lamb for 5 minutes on each side. Once the lamb has browned, remove each lamb chop and set them on a paper towel to drain. If there are a lot of bits and pieces of residue left behind in the pan from searing the lamb, you may want to get rid of it first before putting the lamb back into that pot. Now that your pan is clean, put the lamb chops back into that pan. (Make sure the pan you’re using is safe to go into the oven!! If not, grab a separate oven safe baking dish) Grab another clean skillet and start melting your 6 tbsp of butter. Set your fire to medium, heat the pan for 2-3 minutes and add your 6 tbsp of butter. Once it’s melted, add your grated parmesan cheese. Shake the pan back and forth a bit to evenly distribute the ingredients. Now pour the butter and parmesan cheese onto the lamb chops and stick it in the oven for 10 minutes on 400 degrees Farenheit. Remove and enjoy! This comes out well done, but still juicy! If you prefer it medium well, leave it in the oven for about 5 minutes and enjoy! Let me know how you feel about lamb chops!