Courtesy Lisa Knutson, Pasture Chick Ranch
Lamb or goat chops Mansmith’s Grilling Spice, Andy’s Rub or your own favorite grilling seasoning* Organic butter
Place a seasoned cast iron skillet in the oven and preheat to 400° F. While the oven heats, season the chops.
When the oven is to temperature, remove the skillet and melt a tablespoon of butter in it. Place the seasoned meat on top of the melted butter and return to the oven.
Using a meat thermometer, grill the chop to 150° F, turning one time so both sides of the chop are nicely seared. When you turn the chop and expose the first browned side, allow a shaving of butter to melt over the top of the meat while the bottom side finishes cooking. This is very quick and wonderful.
When your thermometer reaches 150° F, remove the skillet and cover loosely with foil. Let the meat finish cooking and the juices readjust for 3 to 5 minutes. Allow at least a hint of pink color to remain (a rare finish is my favorite).
*Both Mansmith’s and Andy’s Rub are available at Star Market in Salinas
About the author
At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
