Ingredients: Lamb
8–10
Frenched single-cut lamb rib chops (“lollipops”)
2 tablespoons
olive oil
3 tablespoons
butter
Pinch of
sea salt and fresh cracked pepper
2 diced
garlic cloves
Few whole sprigs
thyme and/or rosemary
Ingredients: Fresh Mint Sauce
½ cup
tightly packed fresh mint leaves, stems removed
1 Tablespoon
shallot, coarsely chopped
2 Tablespoons
red wine vinegar
1 Teaspoon
honey
3 Tablespoons
olive oil
A pinch
salt
Optional:
tiny squeeze lemon
Instructions:
1. Prep the Lamb
Remove from fridge 20–30 minutes before cooking.
Pat dry.
Lightly drizzle with olive oil.
Sprinkle with chopped garlic, salt and pepper.
2. Make the Mint Sauce
Add mint, shallots, vinegar, honey, olive oil and salt to a blender -- lightly blend (do not puree).
Let sit while lamb cooks (the mint softens and gets delicious).
3. Cook the Lamb
STEP 1: Sear
Heat olive oil in a large heavy skillet (cast iron ideal) over medium-high until hot.
Place lamb chops down—don’t move them.
• Cook each side approximately 2 minutes
STEP 2: Finish with Butter-Basting:
Add butter + garlic + whole herb twigs to meat in pan.
Tilt pan and repeatedly spoon melted butter over chops for additional 1-2 minutes
*Cook depending on their thickness and your preferred doneness.
Target temp:
125–130°F = medium rare (ideal)
Let rest 5 minutes.
4. Serve
Finish with flaky salt.
Spoon mint sauce over top or serve alongside.
Sides that pair especially well:
Crispy roasted baby red potatoes
Grilled asparagus
Melon and mint salad
Butter lettuce salad with lemon mint vinaigrette
Warm toasted crostinis
Remove from fridge 20–30 minutes before cooking.
Pat dry.
Lightly drizzle with olive oil.
Sprinkle with chopped garlic, salt and pepper.
2. Make the Mint Sauce
Add mint, shallots, vinegar, honey, olive oil and salt to a blender -- lightly blend (do not puree).
Let sit while lamb cooks (the mint softens and gets delicious).
3. Cook the Lamb
STEP 1: Sear
Heat olive oil in a large heavy skillet (cast iron ideal) over medium-high until hot.
Place lamb chops down—don’t move them.
• Cook each side approximately 2 minutes
STEP 2: Finish with Butter-Basting:
Add butter + garlic + whole herb twigs to meat in pan.
Tilt pan and repeatedly spoon melted butter over chops for additional 1-2 minutes
*Cook depending on their thickness and your preferred doneness.
Target temp:
125–130°F = medium rare (ideal)
Let rest 5 minutes.
4. Serve
Finish with flaky salt.
Spoon mint sauce over top or serve alongside.
Sides that pair especially well:
Crispy roasted baby red potatoes
Grilled asparagus
Melon and mint salad
Butter lettuce salad with lemon mint vinaigrette
Warm toasted crostinis
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