Lamb paired with a savory mint sauce is a match made in heaven. This is so quick and easy; perfect for an Easter brunch or main course. It’s okay to pick them up with your fingers because it’s a pop, a melt in your mouth lamby pop. Enjoy!
Lamby Chops
Carbohydrates: 0
Equipment
- Chef's Knife
- Microplane optional
- Skillet I like cast iron
- Medium cutting board
- Measuring Spoons
- Wooden spoon
- Tongs
- Serving Platter
- Aluminum Foil
Ingredients
- 2 lbs Lamb Rib Roast (Rack) about 8 chops
- 2 tsp Steak Grill Seasoning I like McCormick Montreal Steak Seasoning
- 3 tbsp Extra Virgin Olive Oil (evoo)
- 3 tbsp Butter
- 1 medium Chopped shallot
- 3-4 Fresh grated garlic cloves or 2 tsp garlic powder
- 1 tbsp Fresh chopped thyme or 2 tsp dried
- 1 tbsp Fresh chopped mint or 1 tsp dried
- 2 tbsp Lemon juice plus zest of one lemon
- 5 tbsp Mint sauce I like Crosse & Blackwell brand
Instructions
- Gather all your "tools for the trade" plus all ingredients.
- Cut chops between the ribs. You can wriggle the knife carefully between ribs to find the small space to cut through. Or have your butcher do this for you!
- Season both sides of chops with grill seasoning. Heat skillet on high heat. Add butter and evoo. When butter becomes frothy, sear chops for 3-4 minutes on each side to reach a nice golden crust; an internal temperature reaching 145F for medium.
- Let meat rest on a platter under tented foil.
- In same skillet on medium heat, saute shallots and herbs for 2-3 minutes. Loosen brown bits from the bottom of the pan.
- Add lemon juice, zest and mint sauce. Mix together and pour sauce over lambchops.
- Serve and enjoy!
