Pan Seared Lamb Chops
Ingredients
The lamb chops
-
1
lb
bone-in lamb chops
-
1
tablespoon
paprika
-
2
teaspoons
dried thyme
-
2
teaspoons
kosher salt
-
½
teaspoon
pepper
-
2
teaspoons
brown sugar
-
4
tablespoons
olive oil, separated
-
5
large cloves
garlic, peeled and minced
The aioli
-
½
cup
full fat Greek yogurt
-
2
tablespoons
mayo
-
½
teaspoon
salt
-
¼
teaspoon
cayenne pepper
-
½
teaspoon
honey
-
½
tablespoon
lemon juice
Optional topping
-
5-6
leaves
fresh mint, chopped
Instructions
- Prepare the dry rub by mixing paprika, thyme, salt, pepper, and brown sugar in a bowl.
- Sprinkle half the dry rub on the lamb chops, flip them, and apply the remaining rub, patting it in.
- Drizzle 2 tablespoons of olive oil over the chops and add minced garlic, ensuring they are well coated.
- Cover the dish and marinate the lamb chops in the fridge overnight.
- Before cooking, bring the lamb chops to room temperature.
- Prepare the aioli by mixing yogurt, mayo, salt, cayenne pepper, honey, and lemon juice in a bowl.
- Heat a cast iron skillet over high heat and add 1 tablespoon of olive oil.
- Cook half the lamb chops for 2-3 minutes on each side until browned and medium-rare.
- Remove the chops to rest and repeat with the remaining chops.
- Spread the aioli on a serving platter and place the lamb chops on top, garnishing with fresh mint.
Nutrition Facts (estimated)
Servings
6
Calories
361
Total fat
31g
Total carbohydrates
5g
Total protein
15g
Sodium
0mg
Cholesterol
0mg
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