Colorado Kitchen: Cooking with Colorado Lamb

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Chef Jenna Johansen from Epicurean Catering shows us how to cook with Colorado Lamb.

Colorado Lamb Chops

Chef Jenna Johansen, Epicurean Culinary Group

1 rack Colorado Lamb chops, cleaned and frenched

1 cup Cherry tomatoes, sliced in half

2 cloves garlic, minced

1 shallot, minced

1 teaspoon capers, rinsed

Fresh herbs, as desired {about 1/2 Tbsp, such as basil, chives, rosemary, mint}

to taste kosher salt and black pepper


heat saute pan til almost smoking. Season lamb chops with kosher salt and black pepper.

Place in hot saute pan until well seared on one side {about 1 1/2 minutes}, turn.

Sear on other side, remove from pan. Be cautious to not overcook, since chops are very thin. I prefer my Lamb chops a perfect medium rare, but cook to your preference.

Add garlic and shallots and cook til almost translucent.

Add tomatoes and capers, heat through. Add fresh herbs, season to taste.

Serve with top lamb. Enjoy.

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