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Lamb chops and couscous

Double-cut roasted Lamb Chops Recipe

Martin
Adapted from Food & Wine
4.34 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Servings 6

Equipment

Ingredients
  

For the sauce

  • ¼ C fresh parsley finely chopped
  • ½ C fresh mint finely chopped
  • 2 Tbsp fresh chives finely chopped
  • 2 Tbsp chopped capers
  • 1 clove garlic minced
  • 1 Tbsp minced lemon zest
  • Juice of 1/2 lemon about 2 Tbsp
  • ¼ C olive oil
  • ½ tsp ground black pepper
  • Kosher salt to taste

For the lamb

  • 2 racks of lamb
  • 3 Tbsp capers
  • 8 cloves garlic peeled
  • 2 tsp dijon mustard
  • 2 Tbsp olive oil

Instructions
 

Make the sauce

  • Preheat the oven to 400°F (204°C)
  • Combine all the sauce ingredients in a bowl and stir together, tasting for salt. 
  • Set aside to allow the flavors to mellow and blend while you make the lamb chops. 
    Chopping lemon zest

Prepare and cook the lamb

  • Trim the fat cap off of the lamb unless you love fat and like very lamby-tasting lamb. 
  • Cut the racks of lamb into two-bone chops. You should get four chops plus one little half-bone piece from each rack. 
  • Make the seasoning paste by combining the capers, garlic, mustard, and olive oil in a mortar and pestle or small food processor bowl and processing until a semi-smooth paste forms. 
  • Coat each chop in some of the paste and place bone-side down on a parchment-lined baking pan. 
    Seasoned chops
  • Insert your probe (or, better, the ChefAlarm's optional needle probe) into one of the chops (a smaller one, so as to not overcook the little ones). Set the high-temp alarm for
    110°F
    (43°C) and cook the lamb. It should take about 12–15 minutes to get up to temp. 
  • When the high-temp alarm sounds, remove the chops from the oven and flip them so they are bone-side up. Set them on the counter to carry over and cool. 
  • Move your oven rack to the top or second-from-top spot. Preheat your oven to broil on high. 
  • Set your ChefAlarm's low-temp alarm for 110°F (43°C).  When the low-temp alarm sounds, re-set your high-temp alarm to 120°F (49°C). 
  • Put the lamb back in the oven and watch it closely. As the tops brown and sear, flip them over or to one side.
    Turning the chops
  • When the high-temp alarm sounds, verify the internal temperature with your Thermapen ONE. 
  • Remove the chops to the counter and allow them to rest for about 5 minutes. 
  • Cut each chop in half between their bones. 
  • Serve with the herb sauce to accompany!