When I made these the first time, my family couldn’t believe how good they were. These chops are wonderfully tender and so juicy. The sauce provides a beautiful bright note with just the right amount of tang.
Lamb has an amazing way of transforming strong-tasting herbs and spices into delicious, flavor-infused meat. There’s nothing quite like it, and nothing quite like these chops. Do yourself a solid, and make these ASAP!
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Ingredients
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14-16 Prairie Coteau Farm loin or rib lamb chops
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salt and pepper to taste
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safflower oil (or other high heat oil)
Sauce
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1/2 C parsley, finely chopped
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2-4 T cilantro (oregano, basil or mint work too), finely chopped
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2-4 Prairie Coteau Farm garlic cloves, minced
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1 tsp lemon zest
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1/4 tsp Dijon mustard
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1/2 tsp salt
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1/4 tsp pepper
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3 T olive oil
Directions
- Preheat oven to 400°. Season room temperature chops with salt and pepper and let sit for 10-15 min.
- In a small bowl, combine parsley, cilantro, garlic, lemon zest, mustard, salt and pepper. Pour in olive oil and whisk or stir to combine. (A mortar and pestle works too.)
- Heat a large pan (cast iron works well) over high heat. When pan is very hot, add oil, then sear lamb chops in batches, making sure not to overcrowd pan. Cook for 2 minutes on first side, then flip and cook 1 minute more. Transfer chops to a rimmed baking sheet and continue with remaining chops.
- Divide sauce among chops by placing 1 heaping teaspoon or more on each chop. Roast in preheated oven 4-5 minutes. Allow to rest at least 5-10 minutes (longer is fine) before serving—note: this is a very important step!
- Enjoy these delectable chops with a rice or quinoa pilaf and green veggie. And be sure to have plenty of napkins at the ready!
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