Lamb with Spicy Lemons

Lamb with LemonOver Thanksgiving weekend last year, Joe’s aunt from California came to visit. She brought with her some citrus fruit from various family trees. Including a rather large amount of little lemons.

I turned a half gallon worth of lemons into Spicy Lemons from a recipe in Nourished Kitchen’s Get Cultured (this book is very good with many great fermenting recipes).

Since that time, I’ve been looking for ways to use up my Spicy Lemons. They are amazingly delicious and have a wonderful flavor. The rind even softens up and becomes edible. We have our Lemons often on Salmon or other Fish and have tried them with Chicken. mmmm.

The other night, we were having Lamb Chops for dinner. I’m new to cooking lamb having just started last summer. The only way I’ve make lamb steaks or chops is my marinating in lemon juice and rosemary. I didn’t have any lemon juice thawed so I decided to try the liquor from the Spicy Lemons. It ended up being a good decision.

 

Lamb Chops with Spicy Lemons and Kombucha Sauce

4 Lamb Chops
4 teaspoons (more or less) Liquor from Spicy Lemons
2 teaspoons Rosemary
Salt and Pepper
3 or 4 Spicy Lemon Quarters

Salt and pepper each chop, then rub in a teaspoon of the liquor into each chop (do both sides). Then pat on a little rosemary. Let set for a couple of hours in the fridge for the flavors to absorb.

Cut the lemon quarters in bite size pieces and set aside.

Heat up a cast iron skillet until quite hot. Add the chops and sear each side (about 4 minutes) turn the heat down a bit and let cook to desired doneness. Remove chops from pan to a warm oven.

Sauce

1 cup beef (or lamb) stock
1 cup Kombucha (you could use wine)
Salt and pepper to taste

Add stock to skillet and scrape the bottom to loosen any stuck on bits. Then add kombucha. Bring to a boil, then turn heat to medium and let simmer until sauce thickens and reduces (or until your husband says “is dinner ready yet”).

Variation: Add 1/2 to 1 cup of Creme Fraiche or sour cream to the sauce when thickened. Heat through. Makes a delicious and creamy sauce.

To Serve

Plate chops and top with Kombucha Sauce and bite size pieces of Spicy Lemons. We enjoyed this with Garlic Mashed Potatoes on the side (with a little sauce on those too) and a Green Salad.

 

 

Don’t have any Spicy Lemons? You should make some! Or you could use lemon juice for the marinade and maybe add an extra pinch of black pepper and a small amount of cinnamon and cayenne pepper to kick up the flavor.

Do you have a favorite way to cook lamb? 

 

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