Lamb Chops and Their Preparation
Cooking lamb chops, whether they’re lamb loin chops, a rack of lamb, or lamb rib chops, is an art that brings out all their rich flavors. Lamb chops are best enjoyed when cooked to medium rare and are cut typically about an inch thick. The key to getting them just right is to monitor their internal temperature with a meat thermometer, aiming for that perfect medium rare. This method can be applied whether you’re grilling lamb chops or cooking them in a pan.
Ingredients
- Lamb chops
- Dan-O’s Preem-O & Dan-O’s Original Seasonings
- Olive oil
- Fresh mint leaves
- 2 Jalapeños
- 1 Head of Garlic
- Salt and pepper
- Cooking oil
Preparation Instructions
- Preparation: Preheat oven to 400°F (200°C). Apply a thin layer of olive oil on the lamb chops as a binder. Generously coat the chops with Dan-O's Preem-O, patting it in.
- Cooking: Heat a cast-iron pan over medium-high heat. Once slightly smoking, add cooking oil. Sear lamb chops for about 1.5 minutes on each side. Stand them on their side for 1 minute, then lay flat and transfer to the oven. Cook for 20 minutes or until the internal temperature reaches 130°F (54°C).
- Resting: Remove chops from oven and let them rest for 10 minutes.
- Sauce: Combine mint leaves, jalapeños, garlic, and Dan-O's Original in a blender. Add olive oil and blend until smooth.
- Serving: Serve lamb chops with your ideal amount of jalapeño mint sauce and enjoy!
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