Weeknight American lamb loin chops are quickly becoming one of my family’s favorite meals. When fresh and local, they taste like little ribeyes. On Friday I’m headed to Five Marys Farms in California for a girls glamping weekend with the American Lamb Board, and I can’t wait to share the experience with you when I get back!
8 American lamb loin chops (these look like mini T-bones )
2 cloves fresh garlic, smashed
1 medium red onion, French cut, thinly sliced
2 tart, firm apples such as Pink lady or Fuji or Granny Smith, cored and thinly sliced
1 bunch of lemon thyme, 3-4 sprigs
3 rosemary stems
2 Tbsp. butter, divided
Salt and pepper to taste
Heat a cast iron or non-stick heavy bottom skillet over medium to medium-high heat. Melt 2 Tbsp. butter in the pan and sear the lamb chops in 2 batches for 2 minutes per side. Add the herbs and garlic, lower the heat to medium, then baste the chops with herbs and garlic butter. Use a spoon to pour the juices over the chops while the pan is tilted away from you. Do not burn the butter or drippings. Remove the chops to rest and add the onions and apples to the pan, then sauté for 6-8 minutes until the apples are tender and translucent and the onions begin to caramelize. Serve the lamb with the apples and onions alongside a green salad or couscous.