Local Grown Lamb Chops With Incredible Kale Veggies

The lamb chops, incredible kale, onions, carrots, celery and garlic, with simple but wonderful pan meat sauce, known as Au Jus...

Recipe for two:

4 lamb chops
1 carrot, chopped
3 stalks celery, finely sliced
1/2 yellow onion, sliced
2 cloves garlic, finely chopped
1 bunch Dino kale, stems removed and chopped
olive oil
1/2 T butter
salt and pepper
1 t paprika

First bring the chops up to room temperature, by taking them out of the fridge for an hour before you start cooking.

Add a little olive oil to a heavy skillet, and place over medium high heat.  When the pans hot, using tongs place the chops into the pan on their backs (the fatty side).  Brown the fat so it gets nice and golden brown and crunchy, but not burnt, so you may have to adjust the heat a little.  When done do the same on the other side (the bone side).  Now lower the heat to medium and cook the chops on both sides until cooked until your liking, medium for me.

While the chops are cooking, place another pan on the stove with the butter, when the pans hot add the onions, carrots, celery, garlic and a little salt and pepper.

Cook the veggies over medium heat until soft.  When done add the paprika and stir.  Cook a little more to toast the spice.  Now add the kale and stir to wilt.

Plate the veggies onto warm plates, then the chops and spoon on the Au Jus, or juices from the meat.

Bon Appetit!  Chef Hobbes