The “I’m Tired but I Want Something Amazing” Lamb Chops recipe

Hi everyone,

It’s spring—for real—here in Vermont. And just like that, the chore list explodes. There’s always more to do this time of year than daylight allows.

By the end of a long day, I’m ready for dinner in a big way. But I’m also tired, and I want something that’s rich, savory, and fast. This is my go-to. It comes together so quickly, you’ll want your sides ready ahead of time.

Preheat your oven to 350°F.

Take a couple of Lucky Dog Farm lamb chops and rub them with olive oil, minced garlic, rosemary, salt, and pepper. If you’re using fresh rosemary, give it a good smash with the flat side of a knife to release those fragrant oils. (If you’re feeling fancy, you can warm the mixture briefly to wake everything up.)

Let the chops sit while you heat a cast-iron pan until it’s good and hot. Sear the chops for about a minute per side to build a beautiful crust and lock in flavor. Then transfer the whole pan to the oven for 4–5 minutes—no longer—for perfect medium-rare (130–135°F).

Remove from the oven and serve right away. Don’t let them rest in the hot pan—they’ll keep cooking.

That’s it. Simple, quick, and so good my mouth is watering just writing this.

Enjoy—and happy spring.

Warmly,
Farmer Judith