ROSEMARY AND THYME INFUSED PAN SEARED LAMB CHOPS

Simple, quick and speedy yet gorgeously sumptuous dinner, I just love lamb, and even more so that this is our own home farm lovingly raised lamb, we raise Dorset Downs, wonderfully lovely sheep.

A quick or long marinade, depending on how much time you have infuses the fresh flavours of rosemary and thyme that go great with lamb and then a hot and fast sear in the pan caramelises all those gorgeous flavours and natural basting fat, just divine.

Marinade Time 15 minutes To Overnight / Cooking Time 4 minutes / Resting Time 3 minutes

Ingredients

(serves 2)

4 high animal welfare lamb chops

1 tbsp coconut oil

2 tbsp fresh chopped rosemary

1 tbsp fresh chopped thyme

1 lrg pinch sea salt

1 lrg pinch fresh ground black pepper

Serve with roasted vegetables or creamy buttery 30% butter ratio to potato, mashed potatoes and all the glorious seared pan juices.

Place the coconut oil, herbs, salt and pepper in a food bag with the raw lamb chops, give them a massage and leave to infuse on the side if using within the next 30 minutes or in the fridge if marinating longer or over night.  

Heat a non stick pan, with a lid for later to a hot heat, place your lamb chops in the pan and sear, do not be tempted to touch or turn them for at least one minute, you want them to catch and caramelise in the marinade and the fat that they are rendering down, basting themselves and adding so much glorious flavour, once caramelised approx 2 minutes turn and repeat on the other side for a further 2 minutes, take off the heat and add a tbsp of water and pop on a lid leaving the lamb chops to rest in a mini steam bath for around five minutes while you serve up the accompaniments for your dinner.  

That's it, serve with your accompaniments and drizzle over the pan juices for a most fabulous dinner.