By Kelly Bogard
As I get older, I notice my palate is changing. Long gone are the days of chicken nuggets, mac & cheese or a PB&J sandwich for supper. Not that I don’t still enjoy those things sometimes, but I prefer to have meals with more complex flavors that I didn’t appreciate as a kid.
I love a good steak or pork chop, but sometimes I want to change things up. Take lamb for example. It pairs well with fresh herbs and nuts. And like other red meats, it’s a good source of protein. It’s also packed with iron and vitamin B-12 needed to build strong muscles.
As usual, most of today’s ingredients have Texas roots. In fact, there are quite a lamb producers spread across the state!
Start by placing a cast iron skillet in the oven and heating the oven to 425 degrees. While the oven and the skillet are heating, rub the lamb chops down with a touch of olive oil and season both sides with salt and pepper.
Remove the skillet from the oven and place the lamb chops in the pan while it is super hot. Move the skillet back to the over and roast for 6 to 8 minutes for medium cooked meat. Let the chops rest for 5 minutes before serving warm.
For as fancy as this dish sounds, it really is a snap to make. Imagine how impressed dinner guests would be to see a lovely lamb chop on a bed of mashed potatoes at your next dinner party. So start your own culinary adventure! From all of us at Texas Table Top, enjoy!