Name: Oreganos Grills Côtelettes D'agneau / Lamb Chops Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 8 pieces bone-in lamb loin chops; 4 tbs extra-virgin olive oil; 2 tsp fresh rosemary, finely chopped; 1 tsp fresh thyme, leaves removed and chopped; 3 cloves garlic cloves, minced; 1 tbs lemon zest; 1 tbs lemon juice; 1 tsp Dijon mustard; 2 tsp Kosher salt; 1 tsp freshly ground black pepper; 2 tbs unsalted butter; 1 pc shallot, finely minced; 1 tbs dry white wine or dry vermouth; 1 tbs chicken or beef stock; 1 tsp fresh lemon juice; 1 tsp fresh parsley, chopped; 0.25 tsp salt; 0.125 tsp black pepper; 4 pieces lemon wedges; 0.25 cups microgreens or chopped parsley

Method

Lamb & Marinade

Prep the chops

Remove the lamb chops from the refrigerator 30–45 minutes before cooking so they come toward room temperature. Pat them dry with paper towels. Trim excess fat if desired but leave a thin fat cap for flavor.

Make the marinade: in a small bowl whisk together the olive oil, chopped rosemary, chopped thyme, minced garlic, lemon zest, lemon juice, Dijon mustard, kosher salt and black pepper until emulsified.

Marinate: place the chops in a shallow dish or resealable bag. Pour the marinade over the chops, rubbing it into both sides so the herbs cling to the meat. Cover (or seal) and refrigerate for at least 30 minutes and up to 4 hours. If marinating longer than 1 hour, bring to room temperature for 30 minutes before cooking.

Season before cooking: if the marinade was short (under 1 hour), sprinkle an additional pinch of salt and pepper on the chops just before cooking.

Cook the chops — stovetop to oven (preferred for even doneness)

Preheat oven to 400°F (200°C). Heat a heavy ovenproof skillet (cast iron preferred) over medium-high heat until just smoking. Add 1 tbs olive oil and swirl to coat. Sear the chops fat-side down first for 1.5–2 minutes until golden and crisp. Flip and sear the other side 1.5–2 minutes. Transfer skillet to the preheated oven. For medium-rare (warm red center) roast 4–5 minutes; for medium roast 6–7 minutes. Use an instant-read thermometer: 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium.

Rest: remove chops from the oven, transfer to a cutting board or warm plate. Tent loosely with foil and rest 5–8 minutes; carryover heat will rise internal temp a few degrees (to 130–135°F for medium-rare).

Pan Sauce (optional)

After removing the chops from the skillet, place the skillet back on medium heat. If the pan is very dry, add 1 tbs butter. Add the minced shallot and sauté 30–45 seconds until softened but not browned.

Deglaze: pour in the white wine (or vermouth) and scrape up browned bits from the bottom of the pan with a wooden spoon. Let the wine reduce by about half (~1 minute).

Add stock and simmer: add the stock and simmer 1–2 minutes until slightly reduced. Whisk in the remaining 1 tbs butter off the heat to finish and create a glossy sauce.

Season and finish: stir in lemon juice, chopped parsley, and adjust seasoning with salt and pepper to taste. Spoon sauce over the rested lamb chops.

To Serve

Plate the chops 2–3 per person (depending on size). Spoon a little pan sauce over each chop if using. Garnish with lemon wedges and microgreens or chopped parsley. Serve immediately.