Pan Fried Pastured Lamb Chops with Marsala Reduction

pan fried lamb chops Annie Dru thyme rosemary pastured bacon grease lard coconut oil ghee beef stock homemade Marsala wine creme fraiche cream buttermilk recipe food preparation

By Annie Dru, Certified Childbirth Educator

[“From The PPNF Kitchen”]


  • 2 pastured lamb chops
  • 4 Tbs. minced rosemary and thyme mixed with 1 tsp. Celtic sea salt
  • 2 Tbs. pastured bacon grease or lard (coconut oil or ghee may be substituted but use lower temperature)
  • 1 cup homemade beef stock (basic recipe in Nourishing Traditions*)
  • 1/3 cup Marsala wine
  • 1/4 cup homemade crème fraîche
  • (1 pint cream, not ultra-pasteurized, mixed with 1 tablespoon buttermilk in glass jar set at room temperature for 24 hours then refrigerated until "set up")
  • Salt and pepper to taste


Rub lamb chops with herb/salt mixture on both sides and let sit for 1 hour. Heat cast iron skillet to hot, add bacon grease or lard and place chops in hot grease. Sear on both sides and continue to cook, turning occasionally until rare inside. Remove chops from pan and set aside. Deglaze skillet with Marsala, scraping brown bits from the bottom with a spatula. Add beef stock and simmer on high heat, stirring constantly, until reduced by half. Remove skillet from heat and stir in crème fraiche until incorporated completely. Add salt and pepper to taste and serve over lamb chops on a bed of sautéed chard.

About the Author

lamb chop pastured marsala wine reduction thyme rosemary ghee lard bacon grease coconut oil beef stock Nourishing Traditions creme fraiche buttermilk recipes food preparation main course

Annie Dru attended the University of California, San Diego, and has studied the art of human nutrition for the past 25 years, specifically as it pertains to the reproductive cycle. She teaches a local series of classes on food preparation based on the research of Weston A. Price, DDS. She has lectured at San Diego State University and the University of California, Santa Barbara. Annie was drawn to the work of Dr. Price when confronted with her own life-threatening illness. After years of exploring macrobiotics, vegetarianism, and various fad diets, she regained her health by following the principles gleaned from his research. 

Check out these other recipes by Annie Dru. Become a member here to view these and many other articles:

Coconut Curry Thai Shrimp Soup

Cilantro-Pecan Pesto

Raw Ice Cream

"Magic Shell" Ice Cream Sauce

* Purchasing Nourishing Traditions by Sally Fallon Morell via this Amazon link helps support Price-Pottenger.

Published in the Price-Pottenger Journal of Health and Healing
Summer 2010 Volume 34 Number 2
Copyright © 2017 Price-Pottenger Nutrition Foundation, Inc.®
All Rights Reserved Worldwide

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