Thursday, June 16, 2016

942. Mint Rub Seared Lamb Chops

Some people are self-declared meat lovers. I do not count myself amongst them, because while I do enjoy a succulent lamb roast, or fall-off-the-bone shank in a stew, or a char-grilled kofta patty, I also very much enjoy a well-cooked chicken or fish fillet, and many a vegetarian dish. In other words, I rarely crave red meat. These mint rubbed seared lamb chops changed that.
I do not remember ever having eaten red meat with such a carnivorous pleasure before. Even some people who usually stick to minced meat and avoid actual meat loved this; and that's saying a lot! I would have never imagined that such a simple, really basic and simple, recipe would have such an impact. Some might go as far as to call it... life-changing. All it is, is dried mint and salt rubbed on some lamb chops, then seared in some butter and oil in a searingly hot pan. Adapted from here.


700g lamb chops
3 Tbsp dried mint
1/2-3/4 tsp salt
2 Tbsp butter
2 Tbsp olive oil


Rub the lamb chops generously with mint and salt on all sides.
Rest for up to an hour, or refrigerate over night, then bring the chops to room temperature.
In a heavy saute pan, heat the olive oil and butter over medium high heat until the butter is melted and hot, but not smoking. Swirl the pan to combine the fats.
Place the lamb chops in the hot pan, listening for the big sizzle. Adjust the heat down a touch if needed. If there’s no big sizzle, remove the chops and heat the pan until it’s hot but not smoking.
Cook the chops until they are deep golden brown, about 5 minutes. Flip and continue to cook to desired doneness.
Be sure to turn the chops to sear the fatty sides so those are golden and the fat is somewhat rendered.

صحة و عافية

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