It’s a tough call, but I’m pretty sure that of all the cuts of all the meats we produce, lamb chops are my favourite. I have brought tears to peoples’ eyes upon serving them perfectly seasoned and grilled lamb chops. Plus that beautiful rind of grassfed fat which you can enjoy knowing all the benefits grassfed fats have to offer is irresistable.
I like to make a salty paste of garlic, rosemary and/or thyme, olive oil, salt and pepper, and usually a bit of lemon peel or lemon juice and coat my lamb chops in before cooking.
Here’s a combination that can also be rubbed on a leg of lamb, which is one of the most impressive roasts you can serve. Feel free to play around with the proportions and ingredients.
- 1 tbsp olive oil
¼ cup Dijon
1 tbsp chopped fresh rosemary
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tbsp minced garlic
- Mix up the ingredients and rub them all over your chops, or your leg of lamb. If you have loin chops, you can rub them right before cooking, and if you’re cooking slightly chewier rib chops, you may want to do it a few hours in advance.
- Make sure your meat is at room temperature before cooking.
- To grill them, cook chops in a covered grill over med-hot coals for 3-5 minutes per side. For a medium rare chop, remove from heat when they’ve reached 130-135º F. Cover loosely with foil and let rest 5 minutes before serving. I always make sure my plates are warm when serving lamb so they don’t cool off too quickly.
- To pan-fry, heat a frying pan with a bit of oil over high heat and make sure it’s hot enough that the chops sizzle when they hit the pan. Sear the chops for 1.5 – 2 minutes, until browned, then flip them over and sear the other side. Now reduce the heat to medium and continue to cook the chops over medium heat for another 2-4 minutes, flipping occasionally. Remove from heat when they are 130-135º F.
- If you decide to use this rub on your leg roast, simply apply it and let sit at room temperature for a couple hours. Roast the lamb in the middle of a 350ºF oven until the internal temperature of the thickest part reads 115ºF to 120ºF for a rare lamb, and 130ºF for a medium. It will probably take about an hour. Then let the roast rest, covered before carving into beautiful, thin, rosy slices that will make you weak in your knees.