6American lamb rib chopsaka, lamb lollipops; make sure to ask your butcher for American lamb
Zest from 1/2 lemon
1tablespoonminced fresh rosemary
1/4cupdry white wine
And if you want a little extra sauce for garnish mix together the following:
Juice from 1/2 a lemon
Combine the garlic, lemon zest, Dijon mustard, rosemary, butter, salt and pepper, and white wine in a bowl. Whisk to combine. Add the lamb lollipops to a sealable container (like a plastic bag or glass Tupperware container) along with marinade and let them sit for 3-4 hours in the refrigerator.
Once ready to cook, allow your lamb rib chops to reach room temperature before you start cooking them.
Heat your avocado oil in a large cast iron skillet. Once the oil is good and hot, gently add your lamb rib chops to the pan and cook for 4 minutes. Flip. Cook for an additional 4 minutes.
Remove the lamb lollipops from the pan, and let them sit for 10ish minutes before cutting in. Garnish with extra rosemary and enjoy!
The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.