A great new sauce was the inspiration behind these roasted lamb chops. Blueberry White Pepper Not Ketchup is starting to pop up in a few local markets here in LA (and available from the Not Ketchup web site) and I love supporting and sharing with you new items in the food market, especially those with no chemicals, preservatives and as a bonus, gluten free! Check out the Not Ketchup interview here.
Make sure to get the highest quality of meat you can. The best thing is to find and support a local butcher in your neighborhood. You’ll know where your meat comes from, and your butcher is great for cooking tips, getting special cuts and more. Building these relationships makes the notion of farm to table more doable, especially if you live in a big city. I go to Jim’s Fallbrook Market, a family owned mom and pop market since 1946. And I know the meat comes from Harris Ranch, who grass feeds and practices sustainable ranching. I like knowing that. It’s pretty cool!
Okay, so for the recipe… Start off by seasoning with salt and pepper.
Brown on a skillet turning over after about 4 minutes.
Cover the lamb chops with a nice thick layer of Blueberry White Pepper Not Ketchup and pop in the oven.
Recipe from Erika, creator of Not Ketchup.