Advertisement

Windrose Farm lamb chops

Time 40 minutes
Yields Serves 4 to 8
Windrose Farm lamb chops
(Mariah Tauger / For The Times )
1

Grind the celery seeds, preferably using a mortar and pestle. Combine the celery seeds with the olive oil, salt, pepper, Worcestershire sauce, mint and rosemary to make a marinade.

2

Drench the chops in the marinade, making sure all sides are covered. Set aside to rest as you warm up a grill pan or cast iron skillet over medium heat until hot, about 5 minutes.

3

Sear the chops (this will probably need to be done in batches) 3 to 4 minutes on each side, then cover the pan or skillet and continue cooking the chops to desired doneness, about 3 to 4 minutes more.

4

Remove from heat and set aside to rest for several minutes before serving.

From Bill and Barbara Spencer of Windrose Farm.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.