Cast Iron Lamb with Dried Cherries & Pistachios
 
 
Cast Iron Lamb with Dried Cherries & Pistachios Author: This Little italian Prep time: 10 mins Cook time: 8 mins Total time: 18 mins Serves 2 - This cast iron lamb recipe combines savory and sweet in such a subtle way. The flavor of the Rosemary marries with the tartness of the dried cherries, earthiness of the pistachios richness of the balsamic. It's is absolutely mouthwatering. :) This is one of my favorite ways to prepare lamb and I hope you enjoy it as much as our family does!
Author:
Ingredients
  • 4 thick cut lamb chops (mine were 2” thick)
  • Olive Oil
  • ½ cup red wine (I used Malbec, but any tasty red wine will do)
  • ¼ cup dried cherries
  • ¼ cup lightly salted, halved pistachios, shelled
  • 3 tbsp butter
  • Marinade is ¼ cup Honey*, ¼ cup Balsamic Vinegar*, 1 tbsp Dijon mustard*, *plus an extra drizzle 😊
Seasonings:
  • Salt & Pepper (I use pink Himalayan sea salt (fine) and fresh cracked black pepper)
  • 1 tbsp marjoram
  • 1 tbsp herbs de Provence
  • ½ tbsp dill
  • 4 fresh sprigs of Rosemary
  • *I use my palm as a measure = 1 tbsp. I like to premix these in a bowl and season as I go.
Instructions
  1. Heat up your cast iron pan. Get it nice and hot! I cook mine outside on the grill.
  2. Pat the lamb chops dry on both sides. Season both sides with salt and pepper.
  3. Drizzle both sides with olive oil, balsamic vinegar, and honey over top the first side. (*This is NOT part of your marinade, just a little drizzle.)
  4. Add your chops to the hot pan and cover the grill. Cook for 4 minutes. You should get a nice sear. While that’s happening, to a measuring cup add the ingredients for the marinade: ¼ cup Honey, ¼ cup Balsamic Vinegar, 1 tbsp Dijon mustard. Stir it up and set aside.
  5. Turn the lamb chops over. Deglaze the pan with red wine. Cover the grill again. Cook for 3-4 minutes. Add the fresh Rosemary and marinade mixture over the meat. Add: cherries, pistachios, and butter. Move the chops around the pan to get them coated, including the Rosemary! With a spoon, drizzle the marinade mixture over the lamb. Cover the grill and cook for another minute or so. Remove the pan from the grill. Let it sit for a few minutes before serving. I served mine with a salad of mixed greens, red beets and cucumbers.
Notes
Cooking time varies depending upon the thickness of the chops. Just keep an eye on it. We like ours medium - 145°F.

Thank you to Michael Carro Jr. - you are the inspiration behind our cast iron recipes. #cowboycookin #tlikitchen xo
Recipe by This Little Italian at https://thislittleitalian.com/cast-iron-lamb-with-dried-cherries-pistachios/