Strawberries and lamb may seem an odd couple, but the bright acidic berries go incredibly well with the rich, grassy meat. Plus, the pan sauce provides a great opportunity to give your past-their-prime fruit a new lease on life. When they’re added to the skillet alongside a rack of lamb, they make a luscious, buttery sauce perfect for spooning over the tender chops.
What you’ll need
Cast Iron Skillet
$30 At Amazon
Instant-Read Thermometer
$35 At Thermoworks
Wooden Spoon
$7 At Amazon
Recipe information
Yield
4 servings
Ingredients
1
1½
1
8
1
1
2
2
Need to make a substitution?
Preparation
Step 1
Place a rack in middle of oven; preheat to 375°. Season lamb generously with salt and pepper.
Step 2
Heat oil in a large ovenproof skillet over medium-high. Cook lamb, turning occasionally, until well browned all over, 6–8 minutes. Arrange strawberries around lamb, then transfer skillet to oven. Roast until an instant-read thermometer inserted into the thickest part of lamb registers 125° for medium-rare, 15–20 minutes. Transfer lamb to a cutting board; reserve skillet with strawberries. Let lamb rest while you make the sauce.
Step 3
Set aside 5 or 6 strawberry halves in a small bowl for serving. Carefully pour off fat from reserved skillet into another small bowl and save for another use—like roasting potatoes. Place skillet over medium-high heat. Add broth, rosemary, vinegar, and 1½ tsp. pepper and bring to a boil, scraping up any browned bits with a wooden spoon and mashing strawberries to break them up. Cook, stirring often, until liquid is reduced by half and sauce is mostly smooth, about 5 minutes. Remove skillet from heat and add butter, whisking until sauce is emulsified. Taste and season with more salt if needed.
Step 4
Carve lamb into chops and divide among plates; season with more pepper. Spoon some sauce over lamb, then top with mint and reserved strawberries. Serve any remaining sauce alongside.