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Categories: Best recipes, Main courses, Quick and easy

Windrose Farm lamb chops

Windrose Farm lamb chops
Mariah Tauger / For The Times

To get to Windrose Farm, travel a winding road through San Luis Obispo County, down a long lane buttressed by oak trees, a field dotted with sheep, and you’ll find an arrangement of farm buildings and a broad one-story house ... Read more

Total time: 40 minutes | Serves 4 to 8
Note: From Bill and Barbara Spencer of Windrose Farm.
  • ½ teaspoon celery seeds
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon sea salt
  • ¼ teaspoon freshly ground pepper
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon finely chopped fresh mint
  • 1 tablespoon finely chopped fresh rosemary
  • 8 lamb chops

Step 1Grind the celery seeds, preferably using a mortar and pestle. Combine the celery seeds with the olive oil, salt, pepper, Worcestershire sauce, mint and rosemary to make a marinade.

Step 2Drench the chops in the marinade, making sure all sides are covered. Set aside to rest as you warm up a grill pan or cast iron skillet over medium heat until hot, about 5 minutes.

Step 3Sear the chops (this will probably need to be done in batches) 3 to 4 minutes on each side, then cover the pan or skillet and continue cooking the chops to desired doneness, about 3 to 4 minutes more.

Step 4Remove from heat and set aside to rest for several minutes before serving.

Each of 8 servings:
Calories 153; Protein 13 grams; Carbohydrates 1 gram; Fiber 0; Fat 11 grams; Saturated fat 4 grams; Cholesterol 43 mg; Sugar 0; Sodium 367 mg
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