Juicy Lamb Chops
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rack of lamb
Ingredients
- 6 lamb chops, about 3/4-inch thick
- Coarse sea salt & Pepper
- 100gm of Jalapeños Lime butter
- 1 teaspoon fresh thyme leaves
- 1 tablespoon fresh rosemary leaves
- 2 large garlic cloves, crushed
Instructions
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Remove lamb chops from the fridge 20-30 minutes before cooking and pat them dry with paper towels. Season well with salt and pepper.
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Heat a dry cast iron skillet (or whichever pan you have) over a medium high heat. Then, place the chops narrow fat side down. Using tongs to press the chops down so that the fat renders and it turns crisp and brown.
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Once the fat has melted into the pan, lay the chops flat on one of their sides. Cook them until browned, then turn and cook on the other side. Then, add 2 tablespoons of butter (or in this case, the flavoured butter), thyme leaves and rosemary leaves
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Begin basting the butter over the chops for about between 45 seconds to 60 seconds.
- Let it rest for 2-3 minutes and serve!