Servings: 2-3

 

 

Ingredients:

 

1 pound double rib lamb chops

 

1 tablespoon grapeseed oil

 

 

Herb de Provence Rub

 

2 teaspoons Herbs de Provence

 

1/4 teaspoons salt

 

1/4 teaspoon freshly ground black pepper

 

1 garlic clove, peeled and smashed

 

Grated zest from half a lemon

 

 

Rosemary Rub

 

2 teaspoons minced fresh rosemary

 

1/4 teaspoon salt

 

1/4 teaspoon freshly ground black pepper

 

1 garlic clove, peeled and smashed

 

Grated zest from half a lemon

 

 

Mint Marinade

 

2 ½ Tablespoons extra-virgin olive oil

 

1/4 cup packed with fresh mint leaves, minced

 

1/8 teaspoon red pepper flakes

 

¼ teaspoon salt

 

1 clove garlic, peeled and smashed

 

 

Garnishes (as appropriate for the chosen rub or marinade):

 

Fresh minced rosemary

 

Rosemary sprigs

 

Mint leaves

 

Mint flowers

 

Mint jelly

 

 

 

Stages:

 

In a small bowl, mix the chosen rub ingredients. If making the mint marinade, combine the ingredients in a mortar and mix with the pestle until a paste forms.

 

Cover the meat of the lamb chops with the chosen mixture.

 

Allow the lamb chops to rest on the counter for 45 minutes.

 

Heat a cast iron skillet over medium high heat.

 

When hot, add oil.

 

When the oil shimmers, add chops.

 

Fry the double rib chops on every side that has flesh or fat for 2 to 3 minutes per side. It is often helpful to hold the ribs with tongs so that the sides that do not offer a sufficiently flat surface can be cooked. When frying the back side of the chops, tip the skillet and spoon hot oil over the rib bones to cook them.

 

Check the chops to determine how done they are. Lamb chops are often most enjoyed when rare or medium rare. When a finger pushes in the center of the chop and the chop is soft and springs back immediately, the chop is rate. When the chop is slightly firm and comes back up it is medium rare. When firm, the chop is medium; hard – well done. To achieve a medium or well done chop, it is suggested that the oven be preheated to 400° F. and the seared chop then roasted for 3-4 or 5-7 minutes, respectively.

 

When the chops are done as desired, remove from the skillet (oven), place on a clean plate, tent and rest 3 minutes before plating.  The chops will continue to cook slightly so do not overcook in the skillet.

 

Garnish as desired and serve.