Lamb Chops, For All Your Spring Holiday Needs

By Betchy Crocker

So, the Easter Feaster or Passover Seder has somehow fallen on you this year. Half the family is demanding ham. Half are demanding lamb. Since one of those things comes precooked and needs to be heated and, well, that’s it, let’s focus on lamb.

Whether you’re celebrating Easter or Passover, lamb has a center spot on the table. If you’ve never cooked it and have literally no fucking idea what you’re doing, we’re here to help because, well, we’re just really nice that way.

Here’s a simple as shit recipe for lamb chops—much much MUCH easier than doing a full leg.


  • 8 loin lamb chops, each about 1 inch thick (obviously buy more if you’re feeding a crowd)
  • ½ cup Dijon mustard
  • 3 tbsps brown sugar
  • Salt and pepper
  • 2 tbsps olive oil

Heat a large cast-iron skillet over medium-high heat. While that shit heats, generously season your chops with mustard, sugar, salt, pepper, and the oil, rubbing it all up in those bad boys. Place in the skillet and cook for about 4 minutes per side. Remove from heat and transfer to a plate to rest.

While the chops rest, make your mothafuckin sauce. Combine 1 ½ cups raspberry or red currant jelly, 1 tbsp red wine vinegar, 1 tbsp water, and a full cup of chopped mint leaves in a bowl. Serve up the lamb with the sauce, plus some kind of spring veggie like asparagus. Your guests will be all, “omg we totes didn’t know you could cook!” and you’ll be all, “duh, bitches.”

Happy spring!




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