Herb Crusted Lamb Chops and Chedder Cheese Grits

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Compliments of: Chef Eric Wells at Skye LaRae Culinary Services


Pan-Seared Lamb Chops

  • 8 rib lamb chops, ½ inch thick, Frenched
  • 6 tablespoons olive oil
  • 2 tablespoons garlic, finely minced
  • 2 tablespoons rosemary, minced
  • 2 tablespoons thyme
  • 2 teaspoons salt
  • 3 teaspoons pepper


Place 3 tablespoons of olive oil, the garlic, the rosemary, the thyme, salt and pepper in a large zip lock bag. Add the lamb chops and marinate in the refrigerator for 1 hour or overnight. (Remove the lamb chops from the refrigerator at least 15 minutes prior to cooking).

Preheat the oven to 450 degrees. Heat the remaining 3 tablespoons of oil in a large, nonstick skillet. Once the pan is hot, add the lamb chops. (Do not over crowd the skillet. Work in batches, if necessary). Pan sear the chops for about 3 minutes. Turn them over and sear for an additional 2-3 minutes. Place the skillet in the oven and bake for about 5 minutes. Yield 4 servings.



Cheddar Cheese Grits

  • ½ cup water
  • ½ cup heavy cream
  • 5 tablespoons unsalted butter
  • ¼ cup grits
  • 4 ounces shredded mild cheddar cheese
  • Salt
  • Pepper


Bring water and cream to a boil in a medium pot. Add about a tablespoon of salt. Stir in 3 tablespoons butter and grits. Immediately, reduce the heat to low, stir and cover. Cook the grits slowly, stirring frequently, until the grits are smooth and cooked through. Add additional water if grits get too thick. Remove the pot from the heat and stir in the cheese. Add salt and pepper to taste. Serve hot.


Sautéed Asparagus

  • 2 pounds asparagus, trimmed
  • Salt
  • Pepper
  • 2 tablespoons Olive oil
  • 2 tablespoons unsalted butter
  • 2 tablespoons garlic, minced
  • 2 tablespoons shallots, minced
  • 1 tablespoon lemon zest


In a large pot, boil water. Add salt to the boiling water. Meanwhile, place ice water in a large bowl. Slowly add the asparagus to the pot. Boil asparagus for 30-45 seconds. Remove the asparagus and immediately place it in the ice water for about 30 seconds. Remove the asparagus from the ice water and place it on a paper towel to dry.

In a large skillet, heat the olive oil and butter under high heat. Add the asparagus and sauté for about 3-5 minutes. Add the garlic and shallots and continue to sauté for an additional minute. Remove and plate. Top with lemon zest. Yield 8 servings.