While in County Donegal on our Irish vacation, we found ourselves absolutely surrounded by two different types of sheep. We hiked through sheep fields, yielded to sheep on the road, and were even spurned by flocks who didn’t think the grass we picked was good enough for them. While in the midst of all the sheep, we happened upon a wool store. In the book I was reading at the time, there was mention of “Donegal Wool,” so I asked the clerk about the difference in wool between the two types of sheep we kept seeing…and she said that the sheep we were among were primarily raised for meat rather than wool.
We are naturally intrigued by local fare on vacation, and when we can see the livestock living happy lives free to roam the hills and mountains, our general opposition to eating Lamb/Veal diminishes a bit. Of course, this typically only occurs for us when we are in Europe…perhaps we need to spend more time there! Anyway, we purchased a lamb chop from a local butcher shop, and we cooked it in a very simple way to let the natural flavours of the thoroughly “Grass Fed” sheep shine through. This meal was truly a treat.
We served our chop atop Irish Cheddar Colcannon.
Time: 30 Minutes
Ingredients:
- Lamb or Mutton Chop
- Salt
- Pepper
- Garlic Herbed Butter or if you are making your own:
- Butter
- Garlic
- Parsley
- Thyme
- Rosemary
Method:
- Pat your lamb chop dry, and sprinkle a little salt and pepper on both sides.
- Melt some butter in a pan, and add your herbs to it as it heats.
- When your butter starts to bubble a bit, add your chop.
- Sear for around 5 minutes, then flip and sear the other side for another 5 minutes.
- Use a meat thermometer to measure for an internal cooked temperature of at least 150 degrees F (for medium doneness) or 160 degrees F (for well done).
- When your meat reaches its final cook temp, remove from the pan, and plate.
- Drizzle excess butter from the pan over your chop if you like.
- Devour, and enjoy!
