So these make me feel super fancy. I’ve had lamb chops maybe once or twice in my life. And never in my wildest dreams did I ever think I would make them. But alas, here we are. I don’t want to hype it too much because my past experience with lamb was very indifferent…
I didn’t think it was anything to write home about and I couldn’t quite wrap my head around the mint jelly. I could really take it or leave it. I’m not sure if this is a delicacy I’ve grown into or my past experiences have been sub-par. Regardless, these are amazing and you must make them.
One of the awesomest things about this blog is I keep trying new foods. I want to explore and share and inspire. I haven’t got stuck in a meal rut since the moment I first pressed publish. Y’all know what I’m talking about. Well, Jaryd’s been dying to make these for a date night. I’ve been putting them off because they seemed a bit overwhelming and honestly, I had absolutely zero idea prepare and cook them. Well, we took the plunge this past weekend.
I mean, I didn’t really have a choice. Jaryd just stopped at the grocery store on his way home from work and bought them. Well, we did a bit a research, knew we wanted tons of fresh herbs, knew we wanted them to be juicy and sweet and retain their natural flavor. And here’s what we got. The most insane meal that I will continue to re-make for every birthday/anniversary/graduation/date night forever and ever until death do us part.
Here’s what you do:
Place a piece of parchment paper on a baking sheet or a cutting board and line your chops on it. Drizzle each lamb chop with olive oil, using a brush to evenly coat the surface. Sprinkle with salt and pepper. Sprinkle with the rosemary and thyme. Using your finger, pat the herbs into the lamb chop. Gently flip them and repeat the process for the second side.
Place a olive oil in a pan over medium-hight heat. Using your fingers, break up the garlic clove (it’s not you, it’s me) and plop it in the olive oil while it’s heating up. Once the clove is sufficiently sizzled and brown, remove it from the oil.
Place three chops in the pan at a time. For medium-rare: cook the first side 3 minutes, flip, and cook the second side for 2 1/2 minutes. For medium: cook 4 minutes, flip, cook other side 3 minutes.
I’m a medium-rare kinda gal. Transfer to a serving plate and drizzle lightly with agave nectar. Top with fresh mint.
- 6 Frenched lamb chops
- 2 tablespoons olive oil + extra for frying
- 1 garlic clove, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground pepper
- 2 tablespoon rosemary, chopped
- 1 tablespoon thyme, chopped
- 1 tablespoon agave nectar
- 2 tablespoons fresh mint, chopped
- Place a piece of parchment paper on a baking sheet or a cutting board and line your lamb chops on it.
- Drizzle each lamb chop with olive oil, using a brush to evenly coat the surface of the meat.
- Sprinkle with salt and pepper.
- Sprinkle with the rosemary and thyme.
- Using your finger, pat the herbs into the lamb chop.
- Gently flip the meat and repeat the process for the second side.
- Place olive oil in a pan over medium-hight heat along with the garlic.
- Place three chops in the pan at a time.
- For medium-rare: cook the first side 3 minutes, flip, and cook the second side for 2 1/2 minutes.
- For medium: cook 4 minutes, flip, cook other side 3 minutes.
- Transfer to a serving plate and drizzle lightly with agave nectar.
- Top with fresh mint.
You guys have to make these, I know you’ll love them!! Enjoy! xo