When you are following the autoimmune protocol, there aren’t many restaurant options available to you. Sashimi at a sushi restaurant is the only one I can think of.
That gets boring (and expensive) very fast!
My birthday came and went a few weeks ago, and I wanted something decadent and mouth-watering. Scott agreed to cook whatever I wanted, so I settled on lamb chops with a side of Greek Shrimp Salad. Our own little surf-and-turf, if you will.
Lamb chops are pricey, but sooo juicy and delicious! Especially if you get the big, thick ones from Costco! We don’t get them often, but when we celebrate, this dish is one of go-to’s. Beautifully seasoned and seared to perfection on the outside, melt-in-your-mouth tender on the inside.
Happy birthday to me!
Thyme-Crusted Lamb Chops
- 1 lb 2″ thick, bone-in lamb chops
- 2 tablespoons dried thyme
- 1/2 – 1 teaspoon sea salt (to taste)
- 1/8 teaspoon garlic powder
- 2 tablespoons olive oil
- In a small bowl, mix everything except the lamb.
- Coat each lamb chop with the seasoning mixture, massaging it into the meat as you go. Cover and let stand for 30 minutes to allow meat to come just to room temperature. If your chops are thinner, no need to let them rest.
- Heat coconut oil in a pan on high heat, enough to coat the bottom of the pan. Sear lamb chops on all sides, about 2-3 minutes per side. Test doneness, and if you want your chops more well done, cover pan and finish in the oven at 400F for 3-5 minutes.
- ALTERNATIVE: Heat BBQ to about 425F. Once hot, sear lamb chops on the grill on all sides, 2-3 minutes per side. If you want your chops more well done, follow the oven instructions above.
- Remove from heat, cover and let rest before serving.