Saturday's call for lamb! This recipe is perfect for Summer, so easy to make and of course, tasty!
2 high quality lamb chops (I got mine at Berkeley Bowl in Berkeley, CA)
1-2 TBSP grass-fed butter (I like Kerrygold)
1/2 cup organic raspberries
3 TBSP olive oil
1-2 TBSP fresh parsley
Heat up and butter a cast iron pan on medium/high
Place lamb chops on pan and begin to cook. Cover if you can so that they cook more quickly
Meanwhile, add olive oil, raspberries and parsley to a small bowl and mash as much as possible with a fork
Once lamb chops are slightly pink inside, remove from pan and add to plate
Immediately add raspberry sauce and serve!
I like to make this with broccoli rabe or cauliflower mashed potatoes.
Enjoy and let me know what you think or if you have any suggestions in the comments below!