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Lamb Chops

Yield: About 2 servings



  • Lamb Chops (these are from Whole Foods: Theos Swallow Fork Ranch; Colorado)

  • Braised Lacinato Kale

  • Mint Salsa Verde

  • Kale Chips


Lamb Chops

Prep time: 2 minutes

Cooking time: 12- 15 minutes



  • 1 ½ pounds lamb chops

  • Kosher salt

  • 2 Tbs ground black pepper

  • 3 Tbs canola oil

  • 3 oz unsalted butter

  • 4 sprigs rosemary




Preheat the oven to 375 degrees Fahrenheit.

Season both sides of each lamb chop liberally with salt and pepper. Heat the oil in a saute pan over medium heat. Once the oil is hot place each chop in the pan and sear until golden brown. Flip the chops once they are golden brown to sear the other side evenly. When both sides are fully seared, add the butter and rosemary to the pan and baste the chops to infuse the flavor and encourage moisture retention.

Remove the chops from the pan and place in the oven until achieving the desired level of doneness.


Braised Lacinato Kale

Prep Time: 10 minutes

Cook Time: 15-20 minutes



  • 2 Tbs canola oil

  • 1 onion, sliced

  • 3 Tbs Kosher salt

  • 1 Tbs minced garlic

  • 1 bunch Lacinato Kale, stems removed, rough chiffonnade

  • 1 cup balsamic vinegar

  • 2 cups beef stock




Heat a saucepot over medium heat, add the oil, onion, salt and sweat until translucent. Add the garlic to the pan and continue cooking until fragrant, but not browned. Add the kale and cook until it wilts, and half of its moisture evaporates. Add the balsamic vinegar and reduce by half. Add the beef stock and reduce until the mixture is almost devoid of excess liquid.


Mint Salsa Verde

Prep Time: 10 minutes



  • 1 head garlic, minced

  • 2 shallots, brunoised (fine diced)

  • 1 bunch mint, chopped

  • 1 Tbs kosher salt

  • ¼ cup balsamic vinegar

  • 1 cup Extra virgin olive oil




Place 1 Tbs of the garlic and 1 Tbs of the shallot in a mixing bowl. Season with salt, add the vinegar and mix thoroughly. Drizzle in the oil, while mixing. Season with salt if necessary.


Kale Chips

Prep Time: 5 minutes

Cook Time: 7 minutes



  • 1 bunch red kale, stem removed

  • 3 Tbs Extra virgin olive oil

  • 2 Tbs Kosher salt




Preheat oven to 325 degrees Fahrenheit. Place the kale on a baking tray lined with foil, drizzle on the olive oil, season with salt, and bake for 7 minutes until crispy.

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