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Rosemary Seared Lamb Chops and Steamed Cauliflower
Ingredients:
1.4 pound rack of lamb
1 fist of garlic, peeled and chopped
1/4 cup rosemary, leaves removed from stems
1-2 tablespoons of coconut oil
Salt and pepper to taste
Process:
Preheat oven to bake at 400.
In a mini food processor, pulse the rosemary and garlic until finely minced.
In a small skillet, saute the rosemary and garlic in 1 teaspoon of coconut oil until soft. Set aside.
Rinse rack of lamb under cool water.
Cut rack of lamb into individual chops.
Pat dry on either side with a paper towel.
Heat an oven save skilled over medium high heat, adding 1 tablespoon of coconut oil to the pan.
Sprinkle both sides of the chops with salt and pepper.
Sear chops 2 minutes a side.
Top chops with garlic and rosemary, and place in the oven.
Bake for 2 minutes, remove from oven and serve.
