The Emperor's Lamb

Emperor's Lamb

One of my partners suggested that for Beltane, we cook up some lamb to celebrate the newness of the season, and the coming of summer and everything that Beltane has to offer. To test my spice blends to see what dishes they would go well with, we decided to marinate 4 of the chops in Strength and the other 4 in The Emperor. After an amazing meal, we decided that the Emperor was the clear winner, and thus we are sharing the recipe with you.

Ingredients

Lamb Marinade

• 1/2 cup Greek yogurt

• 1T The Emperor Tarot Spice Blend

Lamb Chops

• 4 bone-in lamb chops

• 1T of Vegetable Oil (Canola)

• 2T of butter

Equipment

• Small mixing bowl

• Vacuum sealer or gallon Ziploc bag

• Cast iron skillet

• Meat thermometer

Instructions

1. Mix the marinade

   1. In a small mixing bowl, add in the yogurt and The Emperor Tarot Spice blend, mix until combined.

2. Marinate the lamb

   1. Add about 1T of marinade to each lamb chop and cover generously; it is okay to get a little messy here.

   2. Place the lamb in a vacuum sealer bag or a gallon zip lock bag

   3. Remove as much of the air as possible from the bag, but be careful, as the yogurt can leak into the machine. I use the pulse setting on my vacuum sealer.

   4. Place in the fridge ideally overnight, but if you have ADHD like me, an hour or so will do, but the longer the better.

3. Cook the lamb

   1. Allow the lamb to rise to room temperature by letting it rest on the counter while you prepare your sides and anything else you might need.

   2. Gently heat the oil in the cast iron pan until it reaches about 440-500 degrees. You will want to use an oil with a high smoke point. For you apartment renters, make sure your hood vent is on for this one.

   3. Place the marinated lamb into the hot pan and sear on each side for 1 minute or until a nice crust and light char begin to develop

   4. Reduce heat to medium-low, and add in the butter and begin using the fats from the lamb, butter, and oil baste the lamb as it cooks.

4. Resting

   1. Remove the lamb from the heat once it reaches an internal temperature of 125 degrees, 130 if you like a little more doneness.

   2. Allow the lamb to rest for 5 to 10 minutes before serving.

Pairing Suggestions

Drink

• Smoked Cardamom Old Fashioned (Mocktail): A non-alcoholic take on the classic: muddled orange peel and a drop of smoked cardamom syrup over ice, topped with zero-proof whiskey or strong black tea. Deep, warming flavors to match the lamb’s cloves and cumin.

• Iced Hibiscus and Mint Tea: Bright, tart hibiscus petals are brewed and chilled, finished with a handful of muddled mint and a dash of lime juice. Crisp and palate-cleansing—an ideal foil for smoky spices and creamy broccoli salad.

• Athletic Brewing Co. Upside Dawn (NA Golden Ale): A light, citrusy non-alcoholic beer with a clean finish. Its gentle maltiness supports the lamb without competing, and it refreshes between bites.

Side Dishes

• Granny’s Broccoli Salad: The creamy, slightly sweet, and tangy profile provides a bright counterpoint to the savory lamb.

• Charred Carrots with Honey and Coriander: Roasted or grilled carrots glazed with honey and lightly crushed coriander seeds. Their natural sweetness and aromatic spice mirror and soften the lamb's intensity.

• Pearled Couscous with Roasted Red Peppers and Lemon Zest: A lightly dressed grain salad with citrus and roasted peppers to add texture and a touch of brightness—good for soaking up lamb juices.