Pan Grilled Lamb Chops and Cardoons
Recipe type: Main
Cuisine: American
Serves: 1
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.
  • 2 lamb shoulder chops
  • 2 cloves organic garlic
  • 1 sprig fresh rosemary
  • 3 tablespoons olive oil
  • Celtic sea salt
  • 1 bunch cardoons
  • Celtic sea salt
  2. Mix the garlic, rosemary, salt and oil in a small food processor.
  3. Take the lamb chops out of the refrigerator.
  4. Lay the chops in a small tupperware and rub with the oil mixture.
  5. Let sit covered for about ½ hour or until they reach room temperature.
  6. Heat a cast iron skillet until a droplet of water bounces off when dropped on it.
  7. Lay the chops in the skillet and grill for about 5 minutes each side, or until the internal temperature of 125 degrees is reached.
  8. Let the chops rest for 5 minutes in a warm covered plate before serving.
  10. Wash the cardoon stems under cold water
  11. Now with a sharp knife peel the tough outer skin off
  12. Cut in pieces about 4 inches long
  13. In a small pot bring about a quart of water to a boil
  14. Add a pinch of sea salt
  15. Add the cardoons and cook for 15 to 20 minutes or until tender when pierced with a fork.
  16. Drain well
  17. 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.
  18. Serve together still hot.
Recipe by The Nourished Caveman at