Saturday's call for lamb! This recipe is perfect for Summer, so easy to make and of course, tasty!


Serves 2

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!