RCI-MT.003.0065.001
New Zealand Baby Lamb Chops
1 serving Baby Lamb Chops
Prep5 min
Cook25 min
Total30 min
Servings4
Difficultyintermediate
Ingredients
- x New Zealand baby single-rib Lamb chops wholly frenched to the eye - (abt 2 lbs)12 unit
- x garlic clove halved crosswise1 unit
- 1/2 tsp
- Freshly-ground white pepper to taste1 unit
- white-wine vinegar1/3 cup
- 1/4 cup
- minced fresh mint leaves plus1/4 cup
- 1 tsp
- 1 unit
- 1 unit
Method
1
Trim any excess fat from the baby lamb chops and pat them dry with paper towels to ensure even seasoning and browning.
5 minutes
2
In a small bowl, combine the crumbled dried thyme, freshly-ground black pepper, salt, and sugar to create a dry rub. Rub the mixture generously over both sides of each lamb chop.
5 minutes
3
Allow the seasoned lamb chops to rest at room temperature so the flavors can penetrate the meat before cooking.
20 minutes
4
Preheat a heavy-bottomed skillet or grill pan over high heat until it is very hot and just beginning to smoke lightly.
3 minutes
5
Place the lamb chops in the hot pan and sear for 2-3 minutes per side for medium-rare, or adjust cooking time to your preferred doneness. Avoid moving the chops during searing to develop a proper crust.
6 minutes
6
Remove the lamb chops from the heat and transfer them to a warm plate, loosely tented with foil to allow the juices to redistribute throughout the meat.
5 minutes
7
While the chops rest, finely chop the fresh mint leaves and combine them with a pinch of sugar and a touch of salt to create a simple fresh mint garnish or quick mint condiment.
3 minutes
8
Arrange the lamb chops on a serving platter and finish with the fresh mint mixture scattered over the top. Serve immediately while hot.
2 minutes