Recipe Provided By"The Forked Spoon"
- 8 American Lamb chops, 1-inch thick
- Salt and pepper, as needed
- 1/4 cup olive oil, plus 1 tablespoon for cooking
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, minced
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon butter, for cooking
Mint Chutney (optional)
- 2 to 3 bunches fresh mint, stems removed, approximately 2 cups packed
- 1 bunch fresh cilantro
- 1 to 2 green chile peppers, seeded, chopped (such as serrano peppers)
- 1 white onion, peeled, rough chopped
- 1/2 lemon, juiced
- 2 tablespoons water, plus more as needed
- 1 teaspoon salt
- 1/4 teaspoon ground cumin, optional
Generously season both sides of the lamb with salt and pepper.
In a small bowl, mix together 1/4 cup oil with garlic, parsley and rosemary; brush on both sides of the lamb. Discard any remaining marinade; let chops marinate at room temperature 30 minutes.
In a large cast-iron skillet or frying pan over medium-high heat, add 1 tablespoon oil; swirl to coat surface of the skillet. When oil just starts to smoke, start adding lamb to the skillet. Cook until lightly browned, approximately 3 to 4 minutes. Add butter; flip each chop. Continue to cook until lamb registers 125°F for medium-rare or 135°F for medium using a digital meat thermometer, approximately 4 to 5 minutes more.
Remove chops from the skillet; allow to rest for at least 5 minutes.
Serve lamb chops with homemade Mint Chutney (recipe below) or other favorite dipping sauce.
For the Mint Chutney: Remove the mint leaves from each stem; rinse leaves under cold water and pat with paper towels to dry. Cut off thick, tough ends from the cilantro; rinse leaves under cold water and dry thoroughly. In a high-speed blender, add mint, cilantro, green chili, onion, lemon juice, water, salt and cumin; blend until fully pureed. Season with additional salt, lemon juice or onion, to taste.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest