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Chef Daniel Thomas’ Pan Seared Quick & Easy Lamb Pops & Salmon



4 ribs of a rack of lamb (Most grocery stores sell them pre-packaged and cut for you. If it is
not pre-cut for you, ask them to cut your 4 ribs of a rack of lamb and have them “Frenched”)
2 salmon fillets, skin and bones removed 1/2 teaspoon Kosher salt
3/4 teaspoon black pepper
1 Tablespoon extra-virgin olive oil
5 garlic cloves, minced
1/4 cup finely chopped fresh flat-leaf or curley parsley
2 teaspoons fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1/2 teaspoon dijon mustard


  • Mix all ingredients and rub all over the lamb ribs and salmon.
  • Pan sear the lamb pops and salmon in a saute pan over medium to high heat.
  • Cook for a few minutes, flip and cook a few more minutes and you are done!

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