This is a wonderful recipe from Jennifer Hall Taylor, the nutritionist and personal chef behind Buckwheat to Butter. She had recommended that I eat more animal protein, with a focus on clean meat. With lamb being the ultimate Greek meat at Easter, I was happy to make this very tender and nourishing dish. We asked the butcher to give us the fat that he trimmed from the bones when preparing the chops. We threw these into the pan with the meat, resulting in savoury lamb lardons.
- 6 4 oz lamb chops, grass fed, organic
- ½ cup oregano, we used Taygetus Oregano herbs from Daphnis + Chloe
- ½ cup fresh parsley with stems
- ½ cup chopped organic kale*
- 2 cloves garlic, with the germ removed (this makes it easier to digest)
- ¼ cup olive oil
- 1 lemon, halved and more to squeeze over once it’s cooked (lime is ok too)
- salt and pepper to taste
*Kale not in original recipe
Here’s how you make it
- Preheat the grill.
- Chop the garlic, oregano and parsley together, very finely until it is well combined and forms a kind of paste. You can also do this in a pestle and mortar or the bowl of a small food processor.
- Scrape the paste into a small bowl, season with salt and pepper, and slowly stir in the olive oil until you get a thick dressing. Set aside.
- Remove the lamb from the fridge 10 minutes before cooking. Season the lamb chops on both sides with salt and pepper. Place in a cast iron pan and put the pan in the oven and grill for 4 minutes. Remove the pan, flip the lamb chops and grill for another 4 minutes. The chops should be browned but still pink in the middle.
- Serve the chops with a generous spoonful of herb paste and a generous squeeze of lemon or lime.
For more of Jennifer Taylor Hall’s recipes, visit Buckwheat to Butter.