I’m constantly on the prowl for some quality lamb chops when I go to restaurants, and so far, I’ve been impressed by Fig & Olive and The Thirsty Koala‘s dishes. They’re always SO expensive in restaurants (easily being about $30+ for an entree for like two bites of meat…), so I wanted to try making it on my own!
Unsurprisingly, they’re pretty hard to find in the local supermarket, but after months of on-and-off searching, I finally found them in the meat section, and I snatched them up so I could get to work on making a lamb chop dish at home! My bf found this recipe that we decided to try to replicate, so started our experiment >: )
- lamb chop ribs
- mint leaves
- olive oil
- ground pepper
Now, if you’re not a fan of mint in food like I am, you might not want to follow this recipe, but I wanted to try to be adventurous and give my taste buds the chance to accept something different than the traditionally safe salt and pepper combo, so I wanted to go for it! Who knows, maybe if you try it, you’ll end up liking it’s refreshing flavor 😮
- Take 1/2 cup of olive oil, a few sprigs of mint (we had trouble figuring out what a “sprig” was, but came to the decision that it was just a little bunch of mint leaves at the tip of the stem–correct me if we’re wrong haha!), a few cloves of garlic, and 1/2 tsp of ground black pepper and place it into a ziploc bag.
- Add the lamb chops into the bag, seal it closed, and massage the bag thoroughly and put it in the fridge for two hours, turning it and massaging it every half hour if you wish!
- While we waited for the lamb to marinate, we kind of improvised on the gremolata… we took a few cloves of garlic, as much lemon zest as I could grate off, 1/4 tsp of salt, 1/2 cup of mint leaves, and 2 tsp of olive oil, and mixed it together. **When we looked up gremolata, it looked more like a paste than what we came up with, so we just cut up our mint leaves with scissors LOL until we were happy with our consistency**
- After the two hours were done, we turned on the oven to the “Broil” setting and put it on “High” (FYI, I don’t know if all ovens do this, but mine had legit flames coming out of the top which was so cool!!! My old oven did not have this feature so this is why I’m amazed haha)
- We took the lamb chops out of the bag and put them on racks on cooking trays before placing them on the top-most rack of the oven so they’re closest to the flames, letting it cook on both sides for 3 minutes.
- After each side got their 3 minutes, I took it out of the oven and let it sit for a few minutes before drizzling our DIY gremolata onto the chops!
Surprisingly, this wasn’t as hard to make as I thought, and I don’t know why it’s so expensive in restaurants (probably because it’s an expensive cut of meat?), but this is definitely an affordable dish that you can make at home if you want to be *pinkies up* fancy 😉
What recipes do you follow to make lamb chops in your home? I’d love to hear ideas for my next experiment! Leave your recipes in the comments below 🙂
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