Ingredients:
- 2 racks of lamb, cut into chops (you should get 6-7 chops per rack)
- salt and pepper
- 3 cloves minced garlic
- zest of one lemon
- 3 tablespoons dijon mustard
- 1 tablespoon minced fresh rosemary
- 2 tablespoons olive oil, plus more for searing
Instructions:
- In a small bowl, combine minced garlic, lemon zest, dijon mustard, minced rosemary, and olive oil; set aside.
- In a large bowl or baking sheet, season lamb chops liberally with sea salt and fresh ground pepper.
- Rub the lamb chops with the garlic/dijon mixture. Cover and refrigerate for at least two hours.
- When ready to cook, heat a large saute pan over medium-high heat. When you know the pan is nice and hot, add lamb chops and cook 2-3 minutes without touching. Turn chops over and cook on other side the same amount of time.
- Remove chops to plate and let rest in tin foil for about 5 minutes.
- If pan starts to smoke, turn heat down. Serve as is or I make a chimichiruu to go with.
Chimichiruu recipe:
Ingredients:
- ½ cup packed fresh parsley leaves
- ½ cup packed fresh cilantro leaves
- 4 garlic cloves
- ½ seeded and chopped jalapeño pepper
- 2 tablespoons chopped scallion or onion
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- ¼ cup red wine vinegar
- ¾ cup good olive oil
- salt and pepper
Instructions:
- Pulse parsley, cilantro, garlic, onion and jalapeño in a food processor until smooth. Add remaining ingredients and pulse until well combined.
- Store in sealed container in fridge for up to 2 weeks.
- Serve on chicken, fish and beef.