Sizzling Japanese Cast Iron Lamb Chops & Umami Kale Skillet
A viral, restaurant-quality weeknight dinner featuring tender lamb chops seared to perfection in a cast iron skillet with savory Japanese-inspired umami kale. This one-pan meal is perfect for meal prep and delivers bold flavors with minimal cleanup.
Ingredients
Ingredients
- 4 lamb loin chops about 1 inch thick, trimmed of excess fat
- 1 tbsp toasted sesame oil for cooking
- 2 cups kale stems removed, leaves chopped
- 2 tbsp soy sauce use tamari for gluten-free
- 1 tbsp rice vinegar unseasoned
- 1 tsp grated ginger fresh
- 2 cloves garlic minced
- 1 tsp red pepper flakes optional for heat
- 1 tbsp toasted sesame seeds for garnish
- 0.5 tsp salt or to taste
- 0.25 tsp black pepper freshly ground
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to prevent the lamb from overcooking. Make-Ahead Tip: Season the lamb chops up to 24 hours in advance and keep them refrigerated. The kale mixture can be prepped (chopped) a day ahead. Variations: Substitute lamb with beef sirloin strips or chicken thighs. For a vegetarian option, use thick slices of portobello mushrooms. Serve with a side of steamed jasmine rice or cauliflower rice for a complete meal.