Searing lamb cutlets in beef tallow creates a restaurant-quality crust while keeping the center juicy. Using a hot skillet and high-smoke-point fat ensures maximum flavor and tenderness.
Searing lamb cutlets in beef tallow creates a restaurant-quality crust while keeping the center juicy. Using a hot skillet and high-smoke-point fat ensures maximum flavor and tenderness.
This simple, high-protein dish works perfectly for carnivore-style meals, weeknight dinners, or elegant plate presentations. Pair with simple sides or enjoy as-is for a pure meat-focused experience.
Author:
Jaz K
Ingredients
8 lamb rib or loin chops (approx. 1 inch thick)
2–3 tbsp beef tallow (or avocado oil)
1½ tsp kosher salt
1 tsp freshly ground black pepper
2–3 garlic cloves and rosemary minced or smashed (optional)
1 tbsp fresh rosemary or thyme (optional)
Directions
Step 1: Prep Lamb
Remove lamb cutlets from the fridge 20–30 minutes before cooking to reach room temperature. Pat completely dry with paper towels.
Step 2: Season
Generously season both sides with kosher salt and black pepper. Optional: lightly rub in rosemary or thyme.
Step 3: Heat Pan
Place a heavy skillet (cast iron recommended) over medium-high heat. Add beef tallow and swirl until hot and slightly smoking.
Step 4: Sear First Side
Carefully place lamb cutlets in the hot skillet in a single layer. Sear undisturbed for 3–4 minutes until a deep golden-brown crust forms.
Step 5: Flip and Finish
Turn the chops. Reduce heat to medium-low, add garlic and herbs if using, and baste with melted tallow for 3–4 minutes for medium-rare.
Step 6: Check Temperature
Use an instant-read thermometer: 125–130°F (52–54°C) for medium-rare.
Step 7: Rest
Transfer to a plate and rest for 5–10 minutes before serving. This allows juices to redistribute.
Recipe Note
What to Serve With
Below are classic accompaniments to elevate your lamb cutlets:
Strict Carnivore: Serve with beef tallow drizzle, bone marrow butter, or scrambled eggs.
Classic Sides: Garlic mashed cauliflower, roasted asparagus, sweet potato wedges, or herb couscous.
Optional Sauces: Chimichurri, mint yogurt sauce, or garlic butter drizzle.
