LAMB CHOPS

SEARED LAMB CHOPS - DONE IN 5 MINUTES

4-6 servings

Ingredients:

2lbs rack of lamb
Salt
Pepper
Oil/Butter
Garlic (optional)

The Blistered Peppers Take:

When I was a kid, the thought of lamb always scared me. I’d just picture the little animal and immediately be turned off. But my dad being a British man, LOVED rack of lamb and naturally made sure that his mother taught my mother how to make allll of the lamb dishes from rack of lamb to lamb chops. I remember my father putting each individual lamb chop in his mouth and literally sucking all of the meat and fat off the bone until it was bare.

Obviously, no lamb dish is complete without a side of homemade mint jelly.

Steps:

1. Remove lamb chops from fridge and let sit at room temp for 20-30 minutes.

2. Cut the lamb chops into individual pieces.

   • It is easiest to cut through the fat first, then with the fat side down (so the indent of the bone is facing up) cut through the meat. This gives you great visibility while cutting, so you can avoid any hard piece of tendon/bone that may make cutting difficult.

3. Heat skillet, preferably cast iron, over medium heat. Add enough oil to thinly cover the skillet and let heat for a minute or two. Add the individual lamb chops. Cook for about 2-3 minutes on each side.

   • You’re aiming for a nice sear, but you don’t want to overcook the meat! The chops will cook super quickly as they’re pretty thin.

   • If you’re using butter, add 2 tablespoons to the skillet after you’ve flipped the chops. As the butter melts, baste… baste… and baste some more! I even add whole garlic cloves to the butter for a little extra flavor.

4. Once cooked, immediately remove from the skillet and let rest for 5 minutes before serving.

Enjoy with mint jelly!