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Mustard Lamb Chops

Back to the Lamb Index

Pre-heat your oven to 250F.

Pat the lamb chops dry and lightly sprinkle kosher salt on both sides.

Mash the garlic cloves with the side of a knife, then mince the result and blend it with the olive oil, mustard, dried rosemary, along with a pinch of salt and pepper. You could use a food processor for this if you really wanted. Lightly spread this marinade onto the lamb chops.

Transfer the lamb chops to a rack on a roasting-tray. Brush the marinade onto both sides of the lamb chops. Place the tray in the oven and cook at 250F for10–15 minutes. If you're doing this with something a bit thicker, like a loin chop, you might want to give it 20 minutes.

Meanwhile, heat up a cast iron skillet (preferably one with ribs, if you have it) on high for at least 10 minutes—you want to get it searing hot, so remove the battery from your smoke alarm.

Using oven mitts, carefully pull the tray out after however many minutes you give it. The chops will not appear very cooked, but that's fine at the moment.

Brush another layer of marinade onto the lamb chops and then quickly sear them on the stove top at high heat for about 1 minute on each side or until they have a good crust.

Transfer the lamb chops to a plate and tent them to keep warm while they rest for about 10 minutes, then serve.

Don't forget to put the battery back in the smoke alarm.