Lamb Loin Chops al Vino con Vegetales

Lamb loin chops seared in cast iron with garlic, rosemary, red wine, and vegetables. Seven minutes per side.

Ingredients

• Lamb loin chops, to taste
• 3 garlic cloves
• 1 sprig fresh rosemary
• 1 white onion
• Mushrooms, to taste
• Tomatoes, to taste (cherry, Roma, or what you have)
• Salt and black pepper, to taste
• 1 large potato
• Red wine
• (optional) fresh cilantro
• Avocado oil or another fat

Equipment

• Cast iron skillet

Method

1. Pat the chops dry. Salt and pepper. Set aside.
2. Chop the vegetables. Mix them. Salt and pepper. The salt pulls juice; keep it.
3. Cast iron on medium. Oil. When hot: a splash of red wine, the vegetable juice, and the rosemary. Let the rosemary release.
4. Chops, fat side down. About 4 minutes.
5. Vegetables on top of the meat.
6. 7 minutes per side. Do not move them much.
7. If the potato is still hard, take the meat off to rest and give the vegetables more time with more wine or water.
8. To serve, fresh cilantro if you are using it.

Notes

• Adjust the time for the thickness of the chops.
• Use a wine you would also drink. Do not use one that tastes like vinegar.