These were absolutely amazing. I decided to dredge them in dried mushrooms because I had a bunch of dried mushrooms leftover in my pantry from Thanksgiving! Yup. I had made a mushroom-herbed butter for the turkey…and I never touched them again. Sometimes it’s tiring always dredging things in nuts — so I figured this would be perfect. The dried mushrooms were perfect because they offered a great taste, and surprisingly crisped up – giving the chop a nice texture as well. On the side I served Smashed Root Vegetables. That idea came from a little cafe I visited in Asheville, North Carolina.
The cafe was called the Tupelo Honey Cafe and I actually picked the place for my family to eat dinner together. I had searched on my big-girl phone for surrounding restaurants that offered Paleo-type options and that was the first line that popped up. I am so glad that I did because this place was amazing. Sure enough – they offered very low carb type options, but with a very strong southern flare. All of their dishes and ingredients were locally inspired and grown. For anyone who knows anything about food of the South — haha it’s not usually considered “low-carb.” Now don’t get me wrong they had plenty of options for you biscuit and white potato eating folk, but they had my kinda stuff, too. I still recall the dish I ordered. Two thick-cut porkchops completely smothered in some sort of Balsamic reduction with peaches on top…and on the side, always the best part – were smashed root vegetables. They were so creamy and flavorful, and I absolutely fell in love with them. I really wanted to re-create them ever since. So I came up with my own way of doing them, and I have to be honest – Tupelo’s were better!! But oh well. I’ll just have to go back to Asheville at some point to eat them again. For now my own amazing recipe will have to do!
Ingredients for Lamb Arm Chops
- 2 lamb arm chops
- 2 sprigs of fresh rosemary, minced
- 3 garlic cloves, minced
- .5 oz of dried mushrooms, finely chopped (any type will do)
- 2 tbsp. olive oil
- salt and pepper to taste
- Preheat oven to 375 degrees.
- Combine the rosemary, garlic, mushrooms, salt and pepper in a shallow dish.
- Rinse lamb chops well and pat dry.
- Drizzle each side of lamb chops with olive oil and rub to coat well.
- Press each side into the mushroom mixture.
- Place each chop on a cooling rack that has been fitted onto a sheet pan.
- Bake 10-12 minutes on each side.
- Serve with Smashed Root Vegetables (found below)
Indgredients for Smashed Root Vegetables
- a few fresh thyme sprigs
- 3 bay leaves (I used dried ones)
- 1 tsp. black peppercorns
- 1 tsp. whole cloves
- piece of cheesecloth and butcher’s twine
- 2 sweet potatoes, peeled and cubed
- 1 turnip, peeled and cubed
- 16 oz. of parsnips, peeled and chopped
- 2 carrots, peeled and chopped
- 1 large onion, chopped
- 8 garlic cloves, peeled and smashed
- 3 tbsp. pastured butter
- 1 c. white wine
- 1 tbsp. coconut sap, optional (you could use maple syrup or honey here if you wanted)
- salt and pepper to taste
- 1 tsp. ground cinnamon, optional
- Start by placing your thyme, bay leaves, peppercorns, and cloves in a piece of cheesecloth. Secure bundle with some butcher’s twine.
- Combine all chopped root vegetables in a large soup pot. Toss herb bundle on top of everything.
- Add wine along with about an inch of water.
- Cook over high heat until liquids start to boil.
- Once boiling, reduce heat to medium-low and cook covered for about 45 minutes or until all vegetables are tender.
- Remove from heat and drain water; remove and discard herb bundle.
- Add pot back on heat – turn back up to high. Frequently stir mixture for about 5-6 minutes until dried out some more.
- Remove from heat again and add butter, salt, pepper, and ground cinnamon if adding.
- Combine well, and serve nice and warm!