A great meal dinner but without great effort. Tasty lamb chops, marinated in garlic and rosemary, simply grilled in a cast iron skillet, complemented by bitter cardoons to clean and satisfy the palate.
Ingredients
LAMB CHOPS
2 lamb shoulder chops
2 cloves organic garlic
1 sprig fresh rosemary
3 tablespoons olive oil
Celtic sea salt
CARDOONS
1 bunch cardoons
Celtic sea salt
Instructions
LAMB CHOPS
Mix the garlic, rosemary, salt and oil in a small food processor.
Take the lamb chops out of the refrigerator.
Lay the chops in a small tupperware and rub with the oil mixture.
Let sit covered for about ½ hour or until they reach room temperature.
Heat a cast iron skillet until a droplet of water bounces off when dropped on it.
Lay the chops in the skillet and grill for about 5 minutes each side, or until the internal temperature of 125 degrees is reached.
Let the chops rest for 5 minutes in a warm covered plate before serving.
CARDOONS
Wash the cardoon stems under cold water
Now with a sharp knife peel the tough outer skin off
Cut in pieces about 4 inches long
In a small pot bring about a quart of water to a boil
Add a pinch of sea salt
Add the cardoons and cook for 15 to 20 minutes or until tender when pierced with a fork.
Drain well
While the lamb chops are resting quickly fry the cardoons in the same cast iron skillet, still containing the cooking juices of the lamb chops.
Serve together still hot.
Recipe by The Nourished Caveman at https://thenourishedcaveman.com/lamb-chops-recipe