Lamb Loin Chops with Rosemary-Garlic Ghee

Ingredients (Serves 2–3)

For the Lamb

• 6 lamb loin chops (about 1 inch thick, pasture-raised)

• 1 1/2 tsp sea salt

• 1/2 tsp black pepper

• 1 tbsp avocado oil (or beef tallow for searing)

For the Rosemary-Garlic Ghee

• 3 tbsp grass-fed ghee

• 2 sprigs fresh rosemary

• 3 cloves garlic, smashed

• 1/2 tsp lemon zest (optional, for brightness)

---

Preparation Steps

1. Infuse the Ghee

1. In a small saucepan, melt ghee over low heat.

2. Add smashed garlic and rosemary sprigs.

3. Gently warm for 5 minutes, then remove from heat and keep warm.

4. Remove rosemary and garlic before serving (or leave for stronger flavor).

---

2. Season the Lamb

1. Pat lamb chops dry.

2. Season generously with sea salt and black pepper.

3. Let sit at room temperature for 15–20 minutes.

---

3. Sear the Chops

1. Heat a heavy skillet (cast iron preferred) over medium-high heat.

2. Add avocado oil.

3. Sear lamb chops 2–3 minutes per side, until a golden crust forms.

4. Reduce heat to medium, spoon in 2 tbsp rosemary-garlic ghee, and baste the chops for another 1–2 minutes.

5. Internal temperature should reach 130°F (54°C) for medium-rare.

6. Rest for 5 minutes.

---

4. Serve

• Drizzle remaining rosemary-garlic ghee over the chops.

• Optional: sprinkle with lemon zest or fresh rosemary.

• Serve with roasted vegetables or a crisp salad.

---

Macros (Per Serving – 2 chops + ghee)

---