Eastern Market in Detroit is a super fun place to go. The market is open year round on Saturday’s from 6AM to 4PM. Not only can you get some really great produce in the farmer market sheds, but the buildings surrounding the sheds are great as well. You can find a great seafood store, meat markets, a shop with every kind of olive you can imagine and a super great antique store.
Matt and I happened to go to Eastern Market this past Saturday. While in the olive store, Gabriel Import Co, another customer was thanking the owner of the store for recommending one of the meat markets for buying lamb. If you remember from this post rack of lamb is Matt’s favorite. So we had to also check out this meat market.
When you walk into Barry and Sons you walk right into their meat cooler. Animals are literally hanging.
We bought a rack of lamb, and had the butcher French the rack. What was also awesome was with the meat and fat which was cut away while Frenching the butcher ground up for us with some beef giving us some ground meat to make burgers with!
When we got home I made a simple marinade of garlic, lemon juice, olive oil, cayenne pepper and cumin. I let the lamb marinade in the refrigerator for 6 hours.
I also made a quick sauce placing cilantro, mint, onion, water, lime juice, serrano chile, red pepper flakes, cumin and sugar in my food processor and processing until smooth.
When it was time to cook I heated up my cast iron skillet over medium high heat. I removed lamb from the marinade and sprinkled both sides with salt and pepper.
Then I placed on the skillet for 4 minutes, flipped and cooked another 4 minutes.
I removed the chops from the skillet, sprinkled with flaked sea salt, and let them rest for 10 minutes.
I served the lamb drizzled with the sauce.
How did it taste? SO fresh! This lamb was great, just great!! It was a Michigan lamb and such a high quality. I will definitely being going back to Barry and Sons, lots! This was my first time cooking individual chops and it came out perfect. Wow!
- ¼ cup olive oil
- 3 TB lemon juice
- 3 cloves of garlic, minced
- Pinch of cayenne pepper
- 2 tsp cumin, divided
- 1 rack of lamb, cut into chops
- 1 cup packed cilantro
- 1/2 cup packed mint leaves
- ¼ cup white onion, chopped
- 2 ½ TB water
- ½ TB lime juice
- 1 serrano chile, chopped
- 1 tsp sugar
- Pinch of red chile flakes
- Salt and pepper
- Flaked Sea Salt, such as Maldon
- Mix olive oil, lemon juice, garlic, cayenne pepper and 1 tsp of the cumin. Place in a large Ziploc along with the lamb. Marinate the meat for 6 hours up to overnight.
- Place cilantro, mint, onion, water, lime juice, serrano chile, sugar, red pepper flakes, and remaining 1 tsp of cumin in a food processor. Process until smooth. Set aside for several hours or refrigerate overnight.
- Heat a large cast iron skillet over medium high heat. Remove lamb from marinade and sprinkle both sides with salt and pepper. Place the lamb on the skillet (in batches if necessary), cook for 4 minutes, flip and cook an additional 4 minutes. Remove from skillet, sprinkle with flaked sea salt and let rest for 10 minutes.
- Serve drizzled with herb sauce.
- serves 2-3