Empty My Fridge
My Favorite Lamb Chops!
Ingredients
- Lamb2–3 lb
- Garlic6–8
- Rosemary · chopped1 ½ tbsp
- Thyme · chopped1 ½ tbsp
- Mustard1 tbsp
- Dijon mustard1 tbsp
- Maple syrup1 tbsp
- Extra virgin olive oil¼ cups
- Salt · smoked2–3 tsp
- Black pepper · ground
Instructions
- Preheat the oven to 425°F (218°C).
- Finely dice the garlic and place it in a medium bowl.
- Strip the thyme and rosemary leaves from the stems and finely chop them, then add to the garlic.
- Add the whole grain mustard, Dijon mustard, maple syrup, salt, black pepper and olive oil, and mix well.
- Trim the excess fat from the top of the rack, leaving a little fat on. Turn the rack over and pull off the thin membrane over the bones using a paper towel for grip.
- Cut the rack between the bones into individual chops.
- Arrange the chops in a single layer in a large casserole dish and spread the marinade over each one with a spoon or small spatula.
- Switch the oven to high broil and preheat for a few minutes. Broil the chops for 7 to 9 minutes until golden brown and the sauce bubbles.
- Switch back to bake at 425°F (218°C) and roast the chops for another 7 to 10 minutes until they reach your desired doneness, about 135°F (57°C) for medium. Thinner chops take less time.
- Rest the chops for about 10 minutes before serving.
Summarized from Tatyana's Everyday Food's video. Watch it for the details.
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