Lollipop Lamb Chops Recipe

Prepare chops

Remove lamb chops from refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry with paper towels. Rub each chop lightly with 2 tablespoons olive oil, then season both sides and exposed bone with 1½ teaspoons kosher salt and 1 teaspoon freshly ground black pepper.

Sear and roast

Preheat oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat until hot. Add 1 tablespoon unsalted butter. When butter foams, add lamb chops, standing them on their bones so the meaty ends contact the pan; sear 2–3 minutes without moving to develop a deep golden crust. Flip and sear the other side 1–2 minutes. Add crushed garlic cloves and thyme sprigs to the pan. Transfer skillet to the preheated oven and roast 6–8 minutes for medium-rare (internal temp 125–130°F / 52–54°C) depending on thickness. For medium, roast 8–10 minutes (135°F / 57°C).

Rest

Remove chops from oven and transfer to a cutting board. Tent loosely with foil and rest 5–7 minutes; carryover will raise the temperature a few degrees to target doneness.

Prepare ingredients

While the chops come to room temperature, pick and finely chop the mint leaves and parsley (or pulse briefly in a food processor for a coarser sauce). Finely mince the shallot. Chop cornichons small. Rinse and drain capers if they are salty.

Make salsa verde

In a medium bowl, combine 1 cup chopped mint, ½ cup parsley, 2 teaspoons capers, 2 tablespoons chopped cornichons, and the minced shallot. Add 2 tablespoons fresh lemon juice, 1 teaspoon red wine vinegar, ½ teaspoon Dijon mustard and ½ teaspoon honey. Whisk together while slowly streaming in 4 tablespoons extra-virgin olive oil until emulsified. Season with ½ teaspoon salt and ¼ teaspoon freshly ground black pepper. Taste and adjust acidity or salt as needed. Let sit 10–15 minutes to allow flavors to meld.

Dress salad

In a small bowl or jar whisk together 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, ¼ teaspoon salt and ¼ teaspoon freshly ground black pepper.

Assemble

Place 4 cups baby arugula in a large bowl. Add 1 cup halved cherry tomatoes. Drizzle the dressing over the greens and toss gently to coat. Top with ¼ cup shaved pecorino or Parmesan just before serving.

Arrange a small mound of dressed arugula on each plate. Place 2 rested lollipop lamb chops per serving over or beside the greens. Spoon 1–2 tablespoons of mint salsa verde over each chop and pass extra sauce at the table. Garnish with an additional mint leaf if desired.