Friday, March 25, 2016

Seared Lamb Chops With Mint Salt

Seared Lamb Chops With Mint Salt

Seared Lamb Chops with Mint Salt Dry Rub, Maureen Abood

The chops can be broiled or grilled rather than pan-seared. For searing, it's helpful to use a splatter guard.
Serves: 3

6 lamb chops (or more, or fewer)
Mint Salt, Garlic Mint Salt, or your own combination of dried mint and sea salt
2 tablespoons extra-virgin olive oil
2 tablespoons butter

DirectionsRub the lamb chops liberally with mint 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. For medium rare, cook for about 15-20 minutes.
Be sure to turn the chops to sear the fatty sides so those are golden and the fat is somewhat rendered.

No comments: