Double Lamb Chops With Ginger Mint Crust Recipes

PAN-ROASTED DOUBLE-CUT LAMB CHOPS

Steps:

• Cut each rack of lamb into 4 double chops of even thickness. Stir together 2 cups olive oil, the chopped rosemary and oregano, the garlic and 2 teaspoons Aleppo pepper (or 1/2 teaspoon red pepper flakes) in a large bowl. Add the lamb chops, bones up, and rub the mixture evenly over the meat. Cover and refrigerate at least 6 hours or overnight.
• Preheat the oven to 400˚. Remove the lamb from the refrigerator and wipe off any excess marinade with a paper towel. Season generously with kosher salt and a few grinds of pepper.
• Heat an extra-large ovenproof skillet over medium-high heat. Add the remaining 3 tablespoons olive oil and heat until shimmering. Add the lamb, rounded fat-side down. Cook until well browned, about 4 minutes. Turn the chops on their sides in the skillet and cook until browned, 2 to 3 minutes per side. Turn the chops so the fat side is facing up and cook 2 to 3 more minutes. (It's OK if some of the bones are sticking out of the skillet to make space.) Carefully pour off the fat from the skillet and transfer the skillet to the oven. Roast until a thermometer inserted into the center of the lamb registers 125˚ for medium-rare to medium doneness, 5 to 7 minutes.
• Return the skillet to the stovetop over medium-high heat; add the butter and rosemary and oregano sprigs to an open space in the pan. Let the butter melt and start to foam, then baste the chops with the butter a few times until well coated.
• Transfer the chops to a platter and top with any remaining butter from the skillet. Sprinkle with flaky salt and the remaining 1 teaspoon Aleppo pepper (or 1/4 teaspoon red pepper flakes). Garnish with rosemary and oregano sprigs.

GRILLED DOUBLE LAMB CHOPS WITH POMEGRANATE-MINT PESTO

Steps:

• Combine 1 tablespoon olive oil, garlic, half the lemon zest and juice, 1/4 teaspoon salt and a few grinds of pepper in a quart-size resealable plastic bag. Crush the thyme sprigs in your hands and toss them in as well. Add the lamb chops and seal the bag. Squeeze the bag and move it around to coat the chops evenly with the marinade. Let sit at room temperature for 30 minutes.
• Preheat a grill for indirect and direct cooking over medium-high heat. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
• Stir together the pomegranate seeds, almonds, mint, honey, the remaining 2 tablespoons olive oil and remaining lemon zest and juice, a pinch of salt and a grind of black pepper in a small bowl. Reserve.
• Remove the lamb chops from the bag and pat dry. Season all over with salt and pepper. Place the lamb chops medallion-side down on the hot side of the grill and cook to develop dark grill marks, about 4 minutes. Flip the lamb chops and cook for another 4 minutes. Turn the chops fat-cap side down to start rendering the fat, 1 minute. Flip the chops bone-side down and move them to the indirect side of the grill. Cover and cook until an instant-read thermometer inserted in the middle of the chops reads 125 degrees F for medium-rare, 6 to 8 minutes.
• Remove the chops and let rest 5 minutes before serving. Spoon some pomegranate-mint pesto over each chop.

GINGER LAMB CHOPS

Steps:

• Season the chops with salt& pepper.
• Lightly spray a skillet and brown the chops on both sides over high heat (apprx 1 minute each side).
• Add Marsala wine.
• Spoon the marmalade over the chops.
• Cover and finish cooking.
• The time depends on the thickness of the chop and how well done you like them.
• Medium/pink is apprx 3minutes per side.

LAMB CHOPS WITH MINT JELLY CRUST

Steps:

• Pre-heat the oven to 375'F/160'C.
• Place the lamb chops in a shallow baking pan and season with the salt and pepper.
• Place the breadcrumbs in a bowl and mix in the mint jelly.
• Spoon the mixture onto the top of the chops, pressing it down firmly with the back of the spoon to make sure it sticks to the chops.
• Bake the chops for 20-30 minutes or until they are cooked through.
• Serve immediately.

DOUBLE LAMB CHOPS WITH GINGER-MINT CRUST

Steps:

• Preheat oven to 450°F. Blend first 4 ingredients in processor until finely chopped. Add butter pieces and process until paste forms.
• Place chops on large baking sheet. Press bread mixture firmly on top of chops to adhere. Roast lamb to desired doneness, about 25 minutes for medium-rare. Let stand 5 minutes. Place 2 chops on each of 6 plates.