Pasture-Raised Lamb Chops with Fresh Mint Chutney
ErewhonPasture-Raised Lamb Chops with Fresh Mint Chutney
Ingredients
For the Lamb Chops
- 1 1/2 pounds Lumina Lamb Rack Grass Fed New Zealand, cut into individual chops
- 2 tablespoons organic extra virgin olive oil
- 1 teaspoon pink Himalayan salt
- 1/2 teaspoon freshly ground black pepper
For the Fresh Mint Chutney
- 1 cup fresh mint leaves, packed
- 1/2 cup Organic Cilantro, packed
- 1 inch fresh ginger, peeled and roughly chopped
- 1 garlic clove, peeled
- 1/2 green chili, or to taste, seeds removed for less heat
- 1 Organic Limes, juiced
- 1 teaspoon organic coconut sugar
- 1 tablespoon organic apple cider vinegar
- 1/4 teaspoon pink Himalayan salt
- 2 tablespoons cold water, or more, as needed
Instructions
- 1
Prepare the Mint Chutney: In a food processor, combine the fresh mint leaves, Organic Cilantro, fresh ginger, garlic clove, green chili, juice from the Organic Limes, organic coconut sugar, organic apple cider vinegar, and pink Himalayan salt. Pulse until finely chopped. Add 2 tablespoons of cold water and blend until a smooth, vibrant chutney forms. If it's too thick, add a little more water, 1 teaspoon at a time, until desired consistency is reached. Taste and adjust seasoning if necessary. Set aside.
⏱️ 10 min
- 2
Prepare the Lamb Chops: Pat the Lumina Lamb Rack Grass Fed New Zealand chops dry with paper towels. This helps achieve a better sear. Drizzle them with organic extra virgin olive oil and season generously with pink Himalayan salt and freshly ground black pepper on both sides.
⏱️ 5 min
- 3
Sear the Lamb Chops: Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot. Add the seasoned lamb chops to the hot pan, ensuring not to overcrowd it (cook in batches if necessary). Sear for 3-4 minutes per side for medium-rare, or longer for desired doneness. For a nice crust, you can also sear the fatty edges for about 1 minute.
⏱️ 8 min
- 4
Rest the Lamb Chops: Once cooked, transfer the lamb chops to a cutting board and tent loosely with foil. Let them rest for 5 minutes. This allows the juices to redistribute, resulting in more tender and flavorful meat.
⏱️ 5 min
- 5
Serve: Arrange the rested lamb chops on a platter and spoon a generous amount of the fresh mint chutney over them or serve the chutney on the side for dipping. This dish pairs wonderfully with a simple green salad or roasted organic vegetables for a complete, nourishing meal.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
ErewhonPasture-Raised Lamb Chops with Fresh Mint Chutney
For the Lamb Chops
- 1 1/2 pounds Lumina Lamb Rack Grass Fed New Zealand, cut into individual chops
- 2 tablespoons organic extra virgin olive oil
- 1 teaspoon pink Himalayan salt
- 1/2 teaspoon freshly ground black pepper
For the Fresh Mint Chutney
- 1 cup fresh mint leaves, packed
- 1/2 cup Organic Cilantro, packed
- 1 inch fresh ginger, peeled and roughly chopped
- 1 garlic clove, peeled
- 1/2 green chili, or to taste, seeds removed for less heat
- 1 Organic Limes, juiced
- 1 teaspoon organic coconut sugar
- 1 tablespoon organic apple cider vinegar
- 1/4 teaspoon pink Himalayan salt
- 2 tablespoons cold water, or more, as needed
Instructions
- 1
Prepare the Mint Chutney: In a food processor, combine the fresh mint leaves, Organic Cilantro, fresh ginger, garlic clove, green chili, juice from the Organic Limes, organic coconut sugar, organic apple cider vinegar, and pink Himalayan salt. Pulse until finely chopped. Add 2 tablespoons of cold water and blend until a smooth, vibrant chutney forms. If it's too thick, add a little more water, 1 teaspoon at a time, until desired consistency is reached. Taste and adjust seasoning if necessary. Set aside.
⏱️ 10 min - 2
Prepare the Lamb Chops: Pat the Lumina Lamb Rack Grass Fed New Zealand chops dry with paper towels. This helps achieve a better sear. Drizzle them with organic extra virgin olive oil and season generously with pink Himalayan salt and freshly ground black pepper on both sides.
⏱️ 5 min - 3
Sear the Lamb Chops: Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot. Add the seasoned lamb chops to the hot pan, ensuring not to overcrowd it (cook in batches if necessary). Sear for 3-4 minutes per side for medium-rare, or longer for desired doneness. For a nice crust, you can also sear the fatty edges for about 1 minute.
⏱️ 8 min - 4
Rest the Lamb Chops: Once cooked, transfer the lamb chops to a cutting board and tent loosely with foil. Let them rest for 5 minutes. This allows the juices to redistribute, resulting in more tender and flavorful meat.
⏱️ 5 min - 5
Serve: Arrange the rested lamb chops on a platter and spoon a generous amount of the fresh mint chutney over them or serve the chutney on the side for dipping. This dish pairs wonderfully with a simple green salad or roasted organic vegetables for a complete, nourishing meal.
⏱️ 2 min